Sweet & Sticky Chicken Noodles
Recipe GLPR3e7f76e28e6717
Tender strips of cooked chicken tossed with soft egg noodles in a glossy, golden sauce made from honey, soy sauce, and toasted sesame oil. Fresh spring onions and bell pepper add brightness and crunch to this quick, satisfying Asian-inspired dish. Finished with a hint of coriander for aromatic freshness. Ready in just 20 minutes.
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Ingredients
1 skinless cooked chicken breast, shredded and cut into bite-sized chunks
3 spring onions, trimmed and cut into bite-sized pieces
½ red bell pepper, seeds and stem removed, cut into bite-sized pieces
150 grams egg noodles
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons runny honey
Handful of fresh coriander, optional
Directions
Place the cooked chicken breast in a large mixing bowl. Using your hands or two forks, shred the chicken into long, thin strands, then cut the strands into small chunks that are easy to pick up with a fork or spoon.
Trim the root ends from the spring onions and discard. Using kitchen scissors or a knife, cut the remaining white and green parts into bite-sized pieces. Add to the bowl with the chicken.
Cut the red bell pepper into thin strips using a small knife or scissors, then cut the strips into bite-sized pieces similar in size to the chicken chunks. Add to the bowl.
Pour the soy sauce, sesame oil, and honey into the bowl with the chicken and vegetables. Stir gently to combine and coat everything evenly with the sauce.
While preparing the ingredients, bring a pot of water to a boil and cook the egg noodles according to the package directions until tender. Drain well, then immediately add the hot, drained noodles to the bowl.
Using a large spoon or pair of tongs, toss all ingredients together until the noodles are evenly coated with the sticky honey-soy sauce and all components are well combined. The heat from the noodles will warm the chicken and vegetables.
Divide the noodle mixture evenly between two serving bowls. Top each bowl with fresh coriander if desired, and serve immediately.
