Firecracker chicken noodles

Firecracker chicken noodles

There’s something about chicken and noodles.

They a marriage made in heaven and very moorish!

This is something I reach for when I want a little lean treat.

What did we do before we learned to stir fry?

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g chicken breast, cut into fillet size pieces
76 g dried noodles
116 g mushrooms, sliced
67 g babycorn
1-2 tsp mild curry powder
6 g coconut oil
1 garlic clove, chopped or crushed
1 inch piece of ginger, cut into batons
1 chilli, sliced, seeds or no seeds up to you!
1-2 tbsp water
43 ml soy sauce
1 lime wedge
149 g Chinese leaf
salt and pepper


  • Take a medium sauce pan filled with boiling water and cook the noodles according to the manufacturers instructions.
  • When they’re ready, add cold water to stop them from over cooking, drain and set aside for later.
  • Put a medium frying pan onto the heat, add the coconut oil and when the pan is hot add the chicken and stir fry.
  • After a couple of minutes add the garlic, ginger and chillies to the pan, stir fry for a minute before adding the curry powder to the pan.
  • Give the chicken a good stir to coat the chicken with the spices and add the mushrooms, babycorn and Chinese leaf.
  • The pan is going to be a little dry so add a couple of tablespoons of water and then cover the pan with a lid to help the vegetables to steam and cook the chicken.
  • After a few minutes check the pan and give everything a good stir.
  • When the chicken is cooked (it will be firm to the touch) and the vegetables are cooked to your liking, add the noodles to the pan along with the soy sauce and gently toss the ingredients to mix in the the noodles with the other ingredients.
  • When the noodles have warmed through, pop them onto your plate with a squeeze of lime for an extra zing!

Recipe Notes

  • You could use straight to wok noodles to make this recipe even quicker, just adjust the amount according to your dietary needs.
  • For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
  • For anyone following older BC plans, baby corn has been approved for use in place of courgettes.
  • For those on 2018 BC plans, soy sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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