Asian

Quick and Easy Asian Chicken Noodles

by chef Nicola Zammit

Difficulty: Easy
15 mins  Preparation  10 mins  Cooking
This quick and easy family favourite in Chef Nicola's house is bursting with Asian flavours. It’s easily adjusted if you’re in a hurry and just want to rustle up a tasty family supper. Skip the takeout and build your cooking skills with this video recipe.
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Slice the chicken and the vegetables in advance.
Metric US/Imperial
  • Red onion -  0.5 unit(s)
  • Garlic -  2 cloves
  • Chicken fingers -  250 g
  • Courgette -  0.5 unit(s)
  • Carrot(s) -  1 unit(s)
  • Red bell pepper -  0.5 unit(s)
  • Green/ spring onions -  1 unit(s)
  • Leek(s) -  0.25 unit(s)
  • Fresh coriander -  15 g
  • Broccoli -  0.5 unit(s)
  • Straight to wok noodles -  300 g
  • Soy sauce -  50 ml
  • Rice wine vinegar -  30 ml
  • Sweet chilli sauce -  30 ml
  • Oyster sauce -  20 ml
  • Fish sauce -  10 ml
  • Lime(s) -  0.5 unit(s)
Heavy based wok or a cast iron pan. Tongs will help to lift the noodles.
Straight to wok noodles are great but this recipe works with any type of noodles just be sure to pre-cook them according to the directions on the pack. Some diced tempeh or firm Tofu can be used to replace the chicken.
Fish, Soya, Gluten.

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