Chicken and vegetable noodles

Stir-fry’s are a fantastic way to make a delicious meal with lots of vegetables. These chicken and vegetable noodles are nicer than any takeout you could order, I promise you – and much healthier. I’m suggesting peppers, broccoli and carrots here as I think they go really well in a stir fry but just use what you have. Please don’t be put off by the long list of ingredients – most of them will already be in your cupboards.

This recipe serves one – double up as needed!


  • 1 chicken breast, diced

  • 1/4 red pepper, sliced

  • 1/4 yellow pepper, sliced

  • 1 small carrot, peels and sliced

  • a handful (roughly 4 florets) broccoli

  • 1 spring onion (white and light green parts), sliced

  • 1/2 teaspoon grated ginger

  • 1/2 tablespoon toasted sesame seeds

  • tablespoon of salted peanuts, chopped

  • 1 tablespoon soy sauce

  • 1/4 cup chicken stock

  • 1 small clove of garlic, finely minced

  • 1 teaspoon of toasted sesame oil

  • 1 teaspoon lemon juice

  • 1/2 teaspoon honey

  • 1 tablespoon chopped coriander

  • 75g rice noodles (noodles of choice / spaghetti)

  • red chilli flakes


  • Check the packet instructions on the rice noodles. These will need to be soaked in boiling water before adding to the stir fry. I added mine to a pot of boiled water (off the heat) and stirred for 10 minutes. Once they are softened, drain and rinse thoroughly in cold water to stop the cooking.
  • Make the sauce by mixing the soy sauce, chicken stock, honey, toasted sesame oil, garlic and ginger to a bowl. Add a little black pepper and some red chilli flakes (if using).
  • Toast the sesame seeds by heating them in a dry pan for a few minutes until they start to turn a nice golden colour. Keep a close eye on them so they don’t burn.
  • Heat a frying pan / wok over high heat. Once hot, add some olive oil and the chicken. Stir fry the chicken until just cooked and set aside on some kitchen paper.
  • Turn the heat down slightly and add the spring onion, red and yellow pepper, carrot and broccoli. Stir fry the vegetables for 1 – 2 minutes.
  • Add the cooked noodles and the sauce and most of the sesame seeds (reserving some to sprinkle on top) and toss everything together. Cover with a lid for a minute or so to heat the sauce and noodles. I just used a large pot lid for this.
  • Remove the lid, sprinkle with the coriander and mix.
  • Pile everything onto a plate and sprinkle with the remaining sesame seeds and the chopped salted peanuts.

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