Anything goes chicken noodles

Anything goes chicken noodles

As soon as the weekend hits, I get the desire to eat noodles.

Unlike some recipes, for me a bowl of chicken noodles doesn’t necessarily follow a set of strict rules that makes it authentic.

The day I made this recipe I hunted high and low in my pantry for noodles, dried or ready cooked but nothing materialised.

I did find the remnants of a packet of spaghettini (really fine spaghetti noodles) and they acted as a more than acceptable stand-in.

As long as you have a few basic ingredients you can make yourself a bowl of steaming chicken noodles.

Just freestyle!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

400 g chicken breast, cut into thin strips
50 g frozen peas
75 g carrot, cut into matchsticks
110 g peppers, cut into strips
80 g onions, diced
12 g coconut oil
1 tbsp curry powder
150 g chinese leaf, cut into 1cm pieces
30 ml soy sauce
100 g spaghettini
salt and pepper


  • Put a medium sauce pan filled with boiling water onto the heat and cook the spaghettini according to the manufacturers instructions.
  • When cooked, add cold water to the pan to stop the noodles from over cooking, drain and set aside.
  • Put a large frying pan onto a medium heat and add the coconut oil.
  • When this has melted, add the onion and chicken.
  • Stir fry for a few minutes until the chicken is almost cooked before adding the curry powder and carrot matchsticks and thoroughly stir to coat all the ingredients with the curry powder.
  • Pop a lid onto the pan for a few minutes to help the chicken cook through and steam the carrots.
  • Remove the lid and add the peppers, frozen peas and Chinese cabbage pieces.
  • Stir fry these for a few minutes before adding the soy sauce and the spaghettini noodles.
  • Check that the chicken is cooked through and serve your chicken noodles.

Recipe Notes

  • As I said in the intro, there are no rules so anything goes. If you have time, you can marinate the chicken in a little soy sauce and garlic to intensify the flavours.
  • Use whatever vegetables you have in the fridge.
  • The curry powder doesn’t have to be hot add a lovely flavour to your noodles.
  • If you don’t have spaghettini, feel free to use regular noodles.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook