• Roughly chop the mushrooms.
• Trim and thinly slice the scallion.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Remove once cooked.

• Return the pan (no need to wipe) to high heat with another drizzle of oil.
• When hot, add the mushrooms and season with salt and pepper.
• Fry until softened, stirring occasionally, 5-6 mins. 

• Lower the heat to medium-high and add the creme fraiche, paprika, Worcester sauce, stock and half the scallion to the pan. 
• Stir in 75ml water (per 2P) and leave to simmer until slightly thickened, 3-4 mins. 
• Add the chicken and stir to warm through and coat with the sauce. 

• Carefully separate the noodles by hand then add to the pan and gently toss in the sauce until softened, 1-2 mins. 
• Season to taste with salt and pepper. Add a splash of water to loosen the sauce if necessary.

Little Chef's TIP: Kids can help with separating the noodles.

• Divide the chicken stroganoff noodles between bowls.
• Garnish with a sprinkling of the remaining scallion.