• 2 chicken breasts, chopped into bite-size chunks
  • 100g spring onions, chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh, grated ginger
  • 1 broccoli, chopped into florets
  • 1 carrot, chopped
  • Handful of frozen peas
  • 2 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp Thai sweet chilli sauce
  • 250g medium egg noodles
  • 1 chicken stock cube
  • 1 tbsp sesame oil
  • Handful of sesame seeds (optional)
  • 1/2 tbsp chilli powder (optional)


  • STEP 1
    Heat oil in a large pan. Fry chicken until cooked, then add chopped spring onions, garlic and ginger, and stir for 2 minutes.
  • STEP 2
    Add the broccoli, carrots and peas to the pan and stir for 5 minutes.
  • STEP 3
    Add the soy sauce, hoisin sauce, sweet chilli sauce and stock cube with a splash of water. Season and add chilli powder if using.
  • STEP 4
    In a separate pan, submerge noodles in boiling water and cook according to packet instructions (usually simmer for 6 mins).
  • STEP 5
    Add the drained noodles to the pan along with the sesame oil and sesame seeds if using. Stir until well mixed and serve.

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