Tasty chicken noodles

This recipe is easily doubled to
serve four if you have plenty of leftover chicken;
if you have less, bump up the protein with
a handful of cashews

  • Prep:15 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 588
  • fat 15.5g
  • saturates 3.2g
  • carbs 70.4g
  • sugars 18.4g
  • fibre 7.6g
  • protein 42g
  • salt 4.1g


  • 2 tsp cornflour
  • 2 tbsp fish sauce or soy
  • 1 tbsp sugar
  • 2 blocks medium egg noodles
  • 1 tbsp sunflower oil
  • 1 large red pepper, chopped
  • 2 garlic cloves, thinly sliced
  • 4 spring onions, sliced
  • 200g leftover roast chicken, shredded
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 100g frozen peas
  • ½ a 20g pack basil or coriander, leaves roughly shredded


  1. Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.

  2. Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

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