About this recipe:A quick and easy chicken noodle recipe, with lots of veg. It's a great way to dress up instant noodles. It doesn't matter what flavour of noodles you use - chicken, mushroom - whatever you fancy!
3 tablespoons rapeseed oil, divided
2 courgettes, halved lengthways then sliced
1 red pepper, julienned
1 stick celery, sliced
5 button mushrooms, finely chopped
3 garlic cloves, minced
4 individual packs of flavoured instant Chinese noodles
4 chicken breast fillets, cut into strips
3 tablespoons soy sauce
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Method Prep:10min › Cook:25min › Ready in:35min
Add 2 tablespoons of oil to a wok or a frying pan over medium high heat. Add all the vegetables and mushrooms. Stir. When tender, add the spices that come with the noodles (do not use the oil that comes with the noodles, if any).
Add water to a saucepan and bring it to the boil.
Meanwhile, add 1 tablespoon of oil to a frying pan and add the chicken to the pan; cook over medium heat until golden brown. Deglaze with the soy sauce and cook over low heat until reduced.
Add the chicken to the wok with the vegetables. Continue to cook over low heat.
Add the noodles into the boiling water and cook according to the packet instructions (usually about 3 minutes). Remove from the saucepan and drain.
Transfer the noodles as soon as possible into the wok and mix well with the chicken and vegetables to mix the flavours.
Sprinkle with chopped fresh mint or coriander leaves just before serving.
It is not necessary to season with salt and pepper, the soy sauce and spices are just enough.