This recipe is so delicious and simple. It cooks in less time than it takes to wait for a takeaway delivery and it’s much cheaper and healthier too!
I make this recipe with leftover roast chicken but you can swap it for one chicken breast if need be. You can also add in any fresh veg that you need to use up or have handy in the freezer. This will serve a family of 4.
For a gluten-free alternative just use rice noodles and ensure your soy sauce is gluten-free – Kikkoman Tamari gluten-free soy sauce is available in most supermarkets.
150g leftover chicken, sliced/shredded (or one chicken breast if no leftovers)
1 tsp Chinese 5 spice
1 tbsp vegetable oil
1 tbsp sesame oil (if you don’t have any sesame oil, normal oil will do the job but this adds some extra flavour)
1 tsp chilli sauce
3 nests egg noodles (or rice noodles for a gluten-free diet)
220g frozen peppers
4 spring onions, sliced
2 tbsp soy sauce (gluten-free if needed)
Marinate the chicken in the 5 spice, 1 tbsp of vegetable oil, the chilli sauce and 1 tbsp of soy sauce while preparing the rest of the food.
Bring a saucepan of water to the boil and cook the egg noodles as per the instructions – typically bring the water to the boil and simmer them for around 4 minutes. Once cooked, drain the noodles and drizzle on 1 tbsp of sesame oil, or veg oil if need be, mix well.
For cooked, leftover chicken:
Place a large frying pan on a medium-high heat and add 1 tbsp of oil. Fry the chicken for 2 minutes, stirring frequently. Then add the veg and cook for a further 3 minutes, stirring as needed so it doesn’t stick.
For fresh chicken breast:
Place a large frying pan on a medium-high heat and add 1 tbsp of oil. Fry the chicken for 5 minutes, stirring frequently. Then add the veg and cook for a further 3 minutes, stirring as needed so it doesn’t stick.
Finally, add a tbsp of soy sauce and fry for another 3 minutes, mixing it well. Then throw in the noodles, making sure everything is well mixed and coated, and enjoy!