Tasty chicken noodles

Prep: 15 mins Cook: 8 mins


Serves 2
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

Nutrition and extra info

Nutrition: per serving

  • kcal588
  • fat15.5g
  • saturates3.2g
  • carbs70.4g
  • sugars18.4g
  • fibre7.6g
  • protein42g
  • salt4.1g
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  • 2 tsp cornflour
  • 2 tbsp fish sauce or soy
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 blocks medium egg noodle
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large red pepper, chopped
  • 2 garlic clove, thinly sliced
  • 4 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g leftover roast chicken, shredded



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 100g frozen pea
  • ½ a 20g pack basil or coriander, leaves roughly shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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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Comments (22)

IReallyHateDill's picture

Tried with 5 spice powder, which was nice :)

VictoriaAlice's picture

This is delicious and an excellent way to use up leftover chicken. I added grated ginger, cashews and half a medium red chili pepper, which made it lovely for us adults to eat, but a bit 'stingy' according to my 5 year old! Would still use chili next time, but not quite as much if feeding kids. Quick and easy too and doesn't feel like a heavy meal. Lovely.

horsey_66's picture

An easy and very tasty way to use leftover chicken and vege odds and ends. I made two versions - one vege (for my child) and one with chicken.
Adapted it as some others have done - used finely sliced shallots and added mange-tout. Loved the cashews - found a lot of spices and browning stuck to them - great flavours. And nice bulking out. try half/half fish/soy for the next meat-based version, plus would be tempted to use little or no sugar. Like the idea of adding ginger, too. Might even slice some chillies into it. All in all delicious, plus has lots of potential for future variations. Could always leave out or reduce the amount of nuts, if wanting fewer calories.

curtis5red's picture

really tasty, added a spoonful of sherry as someone suggested and swapped peas for mange tout and baby corn, will be making this again for sure

loobyloofood's picture

A really tasty meal - my 7 year old said it was fantastic! I added extra ginger, and used less sugar. I also used half fish sauce and half soy. Delicious!

stephie70's picture

This was a huge hit with all 5 of my children!

charlie1609's picture

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

maureen565's picture

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!

anotherday's picture

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

ilovemygrub's picture

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.

suzanne1612's picture

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.

worosei67's picture

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.

kategoudy's picture

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.

claiset's picture

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.

elainepeluch's picture

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.

dory61's picture

Quick and tasty meal. Will make this again.

condrona's picture

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.

mother_ship's picture

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.

patrisia's picture

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.

hermionesheldon's picture

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


Questions (2)

louisedstanley's picture

Sounds lovely and with the ingredients listed sounds healthy.... so is it really 820 calories??

goodfoodteam's picture

Hi Louise, thanks for getting in touch. Our nutritionist recalculated the data for this recipe and it is actually lower in calories than originally stated. We've now updated the information above. Thanks for bringing this to our attention. Best wishes, BBC Good Food team

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