Tasty chicken noodles

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• KimB

  14 March 2009

  KimB rated and commented on this recipe

  

  this was really tasty- i added a tbsp sherry to sauce mix - great for left over chicken!

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• amdoo

  31 March 2009

  amdoo rated this recipe

  

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• idunjess

  31 March 2009

  idunjess rated and commented on this recipe

  

  So simple to make and really tasty - was nearly put off by the smell of the fish sauce but it tasted great! I added cashews, celery and portabella mushrooms to bulk it up a bit and it was lovely cold for lunch the next day.

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• Hermione

  01 April 2009

  Hermione rated and commented on this recipe

  

  Tasty and quite quick - been looking to use up my fish sauce for ages! Result. Would make again.

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• Penna

  15 April 2009

  Penna commented on this recipe

  An interesting idea, I enjoyed it, with a couple of changes. I agree about the fish sauce - I think oyster sauce would be more subtle. I added a few sliced chestnut mushrooms which go nicely with cooked chicken. I changed the amount for one but it got a little too thick, so needed a little water. Also, I would suggest thawing the peas a little, as there isn't really enough liquid to cook them straight from frozen. Otherwise, very tasty.

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• mother*ship

  17 May 2009

  mother*ship rated and commented on this recipe

  

  Great way of using up left-over chicken but so tasty it would be worth making anyway. One of those handy recipes where you could throw in whatever you have lurking at the back of the fridge. I used half fish sauce and half soy which gave a nice balance.

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• condrona

  11 August 2009

  condrona rated and commented on this recipe

  

  I took the advice of others and used half fish sauce and half soy sauce - it was delicious. Even my three year old liked it (apart from the green bits!). A very good 'left-over' meal.

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• Dory6

  08 September 2009

  Dory6 rated and commented on this recipe

  

  Quick and tasty meal. Will make this again.

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• hello food!!!

  06 January 2010

  hello food!!! rated this recipe

  

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• Wokling

  12 July 2010

  Wokling commented on this recipe

  Quick and tasty meal. I replaced 1 tablespoon of water with a tablespoon of brandy. As I didn't have any spring onions, I used a small red onion, thinly sliced and this worked well. I used the pre-cooked, vacuum-sealed noodles which I added to the wok towards the end of cooking time and the meal came out really well.

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• Claire

  24 August 2010

  Claire rated and commented on this recipe

  

  This was a really tasty recipe, I had to make a few adjustments however as I didnt have all the ingredients. I used a green pepper, red onion and like the other comments I used half dark soya sauce and half fish sauce. will defo be making again soon.

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• K8 GDY

  30 November 2010

  K8 GDY rated and commented on this recipe

  

  Wow, what a super tasty and quick, one bowl mid-week meal that contains a good portion of veg! Took about 30 mins rather than the 22 suggested but this was a fab way to use up leftover chicken from a roast. I also used half and half for the fish and soy sauce, substituted the spring onions for a shallot and also added some celery for crunch. Didn't have a problem with the peas not thawing as others have suggested.

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• shaydee313

  31 January 2011

  shaydee313 rated this recipe

  

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• Worosei

  07 March 2011

  Worosei rated and commented on this recipe

  

  A good recipe - I used half soy, half fish sauce, leftover roast pork instead of chicken, and next time would only use half the sugar - both of my children found it too sweet. Loved the addition of cashews.

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• Romi Pinsent

  04 October 2011

  Romi Pinsent rated this recipe

  

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• Suzanne

  27 October 2011

  Suzanne rated and commented on this recipe

  

  I've made this a couple of times, once with fresh chicken. I also add a little freshly grated ginger and a fresh chilli, and any suitable stirfry veg I have in. Less sugar is needed than the recipe says. Goes down well with my 9 month old. He loves to feed himself the noodles.

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• Dilys Carter

  09 December 2011

  Dilys Carter rated and commented on this recipe

  

  Really tasty and great for using left-over chicken. Used soya sauce, and forgot to add the water, but although it was quite dry, it was still brill. Will certainly do again. Will only use half the quantity of noodles, as it was too much for just the two of us.

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• stewart

  29 December 2011

  stewart rated and commented on this recipe

  

  Really nice meal I enjoyed making it and enjoyed eating it ....top meal

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• Moho

  28 February 2012

  Moho commented on this recipe

  Was tempted by this recipe until I saw it was 820 calories per portion. Could this be a misprint as looking at the ingredients I can't see how it could possibly be this much. Comments welcome!

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• Charlie

  10 March 2012

  Charlie commented on this recipe

  Great quick and easy meal to make, packed full of flavour. My husband really enjoyed it.

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Ingredients

• 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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 8 mins

Ingredients

• 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

PER SERVING

820 kcalories, protein 48g, carbohydrate 114g, fat 22 g, saturated fat 5g, fibre 0g, sugar 18g, salt 4.95 g

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