Chicken noodles Oriental style


Traditionally tasty, this speedy supper is perfect for mid-week...

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  • Serves 4

  • Total time 20 mins

  • Skill level Easy

  • Calories 303 per serving

  • Costs Cheap as chips


  • 1 tsp sunflower oil
  • 1 red pepper, deseeded and sliced
  • 150g mangetout, halved
  • 2 x 150g straight-to-wok udon noodles
  • 2 cooked chicken breasts, sliced
  • Handful of fresh coriander, chopped
For the sauce:
  • 3 tbsp teriyaki sauce
  • 3 tbsp tamari or soy sauce
  • 1 tsp Thai fish sauce
  • 1 tsp sesame oil
  • Juice of 1-2 limes


If it's been a long day, you're tired and fancy something fast and easy; this should be your go-to from now on. If you need a quick meal to fit in with your hectic lifestyle; this is also the meal for you. If you just fancy some tasty chicken cooked in an Oriental style; pick this dish. Speedy and delicious, this is a great recipe to jazz up leftover chicken from the Sunday roast. A chicken stir fry is a fairly standard meal, but this recipe shows you how to liven it up a bit. Three flavoursome sauces combine in this dish, with added lime for that extra tang which marks this stir fry a a little bit different. This dish is a healthier, cheaper alternative to a Chinese takeaway, with all the tastes of the Orient. It's a great way to get children to eat their vegetables (disguised by flavoursome sauces), however you may need to amend the sauce recipe for younger tastebuds.


  1. For the sauce, mix the teriyaki, tamari, fish sauce, sesame oil and lime juice to taste.
  2. Heat the oil in a wok and stir-fry the veg for 2 minutes. Pour over 100ml water; add the noodles for 1 minute, to soften slightly.
  3. Add the chicken and pour over the sauce, heat for a further 3-4 minutes until hot through and sticky. Scatter with coriander to serve.