Mayflower Loaded Naan
A huge loaded curry chicken naan filled with noodles, lemon rice, edamame and chips, finished with Mayflower curry sauce. Inspired by @lauras_foods_ and ready in around 25 minutes.
Have a go!
25 - 30 mins
Ingredients
- 1 chicken breast, diced
- 1 portion edamame beans
- 1 pack Cup Noodles
- 1 pouch Lemon Rice
- 1 large naan bread
- 1 portion chips (oven or air fryer)
- Mayflower curry sauce (made up as directed, microwave method)
- Low-cal oil or spray
Starring...
Curry Sauce Mix Original
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Method
- Heat a pan with a little oil or spray. Add the diced chicken and fry for 5–6 minutes until golden and cooked through.
- While the chicken cooks, boil or microwave the edamame beans according to packet instructions.
- Add the cooked edamame to the pan with the chicken and toss together briefly to combine. Remove from heat.
- Make up the Cup Noodles according to packet instructions.
- Microwave the Lemon Rice pouch until piping hot.
- Prepare the Mayflower curry sauce in the microwave, stirring well until smooth and thickened.
- Cook chips in the oven or air fryer until golden and crisp.
- Warm the naan bread. Load it up with rice, noodles, curry chicken and edamame. Add chips on top, then drizzle generously with curry sauce. Fold, serve and enjoy while hot.
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