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Pineapple Chicken - Serves 1

by Lisa Busby

Ingredients...

• 100g Chinese-style egg noodles
• 1 tsp Vegetable oil
• 1 large chicken breast, cubed
• 1 small red pepper, deseeded and cut into 2cm squares
• 2 thick slices fresh pineapple cut into chunks, or 200g can pineapple in natural juice drained
• 4 spring onions, sliced thickly on the diagonal
• 4 tbsp pineapple juice
• 1 tsp soy sauce
• Few drops of Tabasco sauce or hot chilli sauce, to taste

1. Cook the noodles according to the instructions on the packet.
2. Meanwhile, heat the oil in a wok and add the chicken and red pepper. Stir-fry for 5 mins until the chicken is opaque.
3. Add the pineapple and spring onions and stir-fry for a further 2-3 mins.
4. Stir in the soy sauce and Tabasco sauce and heat through for 1 minute.
5. Transfer the noodles to a warm serving plate and spoon over the pineapple.

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