Tasty chicken noodles

Tasty chicken noodles

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(45 ratings)

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 noodles
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 large red pepper, chopped
  • 2 garlic cloves, thinly sliced
  • 4 spring onions, 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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, questions and tips

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31st Jul, 2020
This recipe was very good. Made it last night. After reading the reviews, I did half fish sauce and half soy for the sauce and I added a squeeze of lime and some chili paste. Others who reviewed this mentioned that it was a bit salty and the coriander didn't make sense in the dish. Balancing the fish and soy sauce helps with that, and I have a feeling the coriander comment had to do with a US vs UK translation of the word. For US readers, that's cilantro. This dish is heavily Thai inspired, which is why I added lime and a bit of heat as well.
Avital Dror's picture
Avital Dror
13th Jul, 2020
I have doubled the quantity to serve 4. It was very salty, I added more sugar to try to balance. The ground coriander doesn't belong here at all, it gives the dish an unpleasantness after taste. Look for another recipe
23rd Jun, 2020
Absolutely delicious! Was a little sceptical before making but it really is delicious with a nice little kick. No sugar added but I added a little grated ginger, half and half soy sauce & nam pla & some sugar snap peas to the original recipe. Will become one of our regulars.
Lolly1960's picture
2nd Jun, 2020
Like many reviews that I read on here, I omitted the sugar and added some ginger. It says to use two blocks of noodles for two people but I only had one left, so added some mushrooms instead. I found one block of noodles was plenty for two people. I used some Chinese five spice instead of ground coriander. A very tasty meal and I'll cook it again.
Christine Samra's picture
Christine Samra
14th Apr, 2020
I usually find BBC good recipes really good but this was horrible
10th Nov, 2019
Unbelievably good recipe. So cheap to make too. I added some prawns from the freezer, a few cashew nuts, a bit of ginger. Really tasty. Only thing I would say if go easy on the fish sauce - it can tend to overwhelm the tastebuds.
Irene Davis's picture
Irene Davis
19th Oct, 2019
delicious. A great way to use left over chicken I used the packet ready cooked noodles. I heated and drained them. I will put straight into Wok next time. Soy sauce went well. didn't have any fish sauce. Definately make this again.
26th May, 2019
My result was more of a stir fry because I added lots of chicken to it but it was delicious and a perfect consistency for me. I substituted corn for the peas so didn't require any sugar, added mushrooms and an inch of grated fresh ginger. I used soy only and went for fine noodles as that was all I had. Didn't have any coriander or basil leaves either. Added lots of garlic and spring onions. Next time, maybe I will add a little chicken stock with some peanut butter.
20th Mar, 2019
This was delicious, I didn't add any sugar and I don't think it is needed. I used half fish sauce and half soy sauce. What a great tasty way of using up a bit of left over roast and making it go further. And so quick too. I will definitely be making this again
17th Sep, 2018
Super impressed with this for a speedy dinner. Prepped the veg last night along with sauce mix and spices measured up as knew we'd be late in and want something quick to eat. I did use soy sauce as didn't have fish sauce. Took 8 minutes from wok to plate. Did forget to add the coriander but it still tasted good! Easy to double up too. Will make again.


21st Feb, 2014
Sounds lovely and with the ingredients listed sounds healthy.... so is it really 820 calories??
goodfoodteam's picture
3rd Mar, 2014
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
Mark Smith's picture
Mark Smith
26th May, 2020
Was somewhat unsure about the sauce to I used 1 tsp fish sauce (like the taste... Loath the smell), 1 tbsp soy, 1 tbsp Chinese rice wine vinegar, and rather than sugar, use 1.5 tbsp honey. Only add cornflour if needed at the end to thicken. Lashings of chili flakes too and drizzle sesame oil.
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