Sticky chicken stir-fry with sesame seeds

Noodles make a versatile easy meal. Why not add your favourite veg to this to boost the 5-a-day content, or add a chilli or two to give it a kick

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 792
  • fat 17g
  • saturates 2g
  • carbs 114g
  • sugars 28g
  • fibre 9g
  • protein 53g
  • salt 2.1g


  • 2 blocks dried egg noodles from a 375g pack
  • 1 tsp sunflower oil
  • 2 chicken breasts, sliced into strips
  • 3 large carrots, cut into matchsticks
  • 2 tbsp clear honey
  • juice 2 limes
  • 3 tbsp sesame seeds, toasted
  • small bunch coriander, roughly chopped


Know-how: Dried noodles
Dried noodles are a handy storecupboard standby. Try breaking them into short lengths and adding to soups for a quick, yet filling, lunch.Give it some kick
Ginger & spice stir-fry: Season the chicken with 1 tsp Chinese five-spice before frying, then add 1 chopped garlic clove and a finely chopped piece fresh root ginger once the chicken begins to brown. When adding the noodles, replace the sesame seeds with a handful cashew nuts, then finish with 3 finely chopped spring onions instead of coriander.


  1. Cook the noodles according to pack instructions, then drain. Meanwhile, heat the oil in a large wok, add the chicken, then stir-fry over a high heat for a few mins. Tip in the carrot sticks, then continue stir-frying for about 4 mins until the chicken is cooked and starting to brown.

  2. Quickly stir in the honey and lime juice, bubble for 30 secs, then add the sesame seeds and cooked noodles. (It’s easier to use tongs at this stage to mix everything together.) Warm everything through briefly, then toss in the coriander just before serving.

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