Tasty chicken noodles

Tasty chicken noodles

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(34 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

    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 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



    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, questions and tips

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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.
19th Mar, 2018
Really enjoyed this. I used Soy sauce and only 1/4 tsp of hot chilli powder which was perfect for us. Going to be a regular for us.
13th Mar, 2014
Tried with 5 spice powder, which was nice :)
10th Mar, 2014
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.
7th Mar, 2013
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.
3rd Oct, 2012
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
8th Aug, 2012
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
22nd Mar, 2012
This was a huge hit with all 5 of my children!


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
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