Experience the delightful flavours of Asian cuisine with this Speedy Chicken Noodles with Mangetout and Pepper recipe. This dish combines the succulent taste of chicken with the comforting texture of noodles, promising a dining experience that’s both quick and satisfying.
The highlight of this dish is the speedy chicken noodles, cooked until they’re tender and bursting with flavour. The noodles are mixed with chunks of succulent chicken, creating a delightful blend of textures and flavours.
Adding a touch of freshness to the dish are the mangetout and pepper. These vegetables, lightly sautéed until they’re vibrant and crisp, offer a refreshing taste that pairs well with the hearty noodles.
This Speedy Chicken Noodles with Mangetout and Pepper recipe is an excellent choice for those nights when you want a meal that’s quick, comforting, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a kettle, saucepan, colander, frying pan and a wooden spoon.
Speedy Chicken Noodles with Mangetout and Pepper
- 2 Egg Noodle Nests
- 260g Diced Chicken Breast
- 1 Bell Pepper
- 1 Spring Onion
- ½ Lime
- 80g Mangetout
- 25g Ketjap Manis
- 25ml Soy Sauce
- 25g Salted Peanuts
Step 1: Prepare the Noodles
Start by boiling your kettle. Once boiled, pour the water into a saucepan and return it to a boil over high heat. Add the noodles to the boiling water and cook for 4 minutes. After they’re cooked, drain the noodles using a sieve. Place the drained noodles back into the pan and fill it with cold water. This will prevent the noodles from sticking together.
Step 2: Cook the Chicken
While the noodles are cooking, heat a drizzle of oil in a large frying pan or wok over high heat. Once the oil is hot, add the chicken to the pan. Fry the chicken, stirring occasionally, until it starts to brown. This should take about 4-5 minutes.
Step 3: Prepare the Vegetables
In the meantime, halve the pepper, remove the core and seeds, and cut it into thin strips. Trim the spring onions and slice them thinly. Cut the lime into wedges.
Step 4: Stir-Fry the Vegetables and Chicken
Add the pepper strips, mange tout, and half of the sliced spring onions to the pan with the chicken. Continue to stir-fry for another 3-4 minutes.
Step 5: Combine and Cook
Drain the noodles again, then add them to the pan. Add the ketjap manis and soy sauce to the pan as well. Toss everything together and continue to cook until everything is piping hot and the chicken is fully cooked. This should take about 2-3 more minutes. If needed, add a splash of water. Remember, the chicken is fully cooked when it’s no longer pink in the middle.
Step 6: Serve Your Dish
Taste your stir-fry and add salt and pepper as needed. Serve the stir-fry in bowls, topped with the remaining spring onions and peanuts. Serve with lime wedges on the side for squeezing over. Enjoy your meal!