Nadiya Hussain served up a tasty instant chicken noodles (chicken noodle soup) with leftover roasted peanut chicken and fresh coriander and red chilli on Nadiya’s Cook Once Eat Twice.
The ingredients are: ½ portion roast peanut chicken traybake, 1–1.5 litres chicken stock, 200g noodle nests and 2 tbsp cornflour.
To serve: chopped fresh coriander, lime wedges and chopped fresh red chillies.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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