Student Suppers: Weeknight Chinese Chicken Noodles

Easy Weeknight Chinese Chicken Noodles

I made Chinese chicken noodles with some leftover peppers from the vegetable drawer and some chicken thighs from the freezer for dinner last week and after a few bites I got a kiss on the cheek and an exclamation that they were one of the best things I’d made in ages, and can we please please have them again soon? It was obvious that I had to share the recipe for these easy noodles so you can enjoy the same praise when you make them for dinner.

Weeknight Chinese Chicken Noodles

I’m current obsession with Asian recipes shows no sign of slowing. My Chinese New Year post should be up next week, and this week as far as testing goes I’ve got so many fun things I’ll hopefully perfect so I can share them with you; I just sat down to plan the weeks menu so I could go do the weekly shop on Sunday night, and aside from a budget stew and frittata I plan to split a packet of smoked bacon lardons between, everything has Korean flavours, from noodles to a sashimi salad. And do you know what? I’m so, so happy about this.

Chinese Chicken Noodles

This serves two happily in one wok, but you can double it up by making it in a large casserole dish or having two woks going at once. It also microwaves well, so packed into a leftover plastic takeaway container (you’re like me and you hoard the ones that come whenever you get food delivered, right??) it also makes the perfect desk lunch.

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Weeknight Chinese Chicken Noodles

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese


Easy Chinese noodles made with mixed peppers, juicy pieces of chicken thigh and fresh spring onions – a new quick, weeknight favourite in our house!


  • 2 Nests Dried Egg Noodles
  • 1/2 tbsp Toasted Sesame Oil
  • 2 Skinless Boneless Chicken Thighs, cut into bite sized pieces
  • 1 Red Pepper, sliced
  • 1/2 Yellow Pepper, sliced
  • 3 tbsp Soy Sauce
  • 1 1/2 tbsp Shaoxing Rice Wine
  • 1 tbsp Hoisin Sauce
  • 2 Large Spring Onions, sliced
  • Toasted Sesame Seeds or Furikake (optional)


  1. Cook the noodles in a pan of boiling water as per the packets instructions. Drain and rinse under cold water to stop them sticking together.
  2. Meanwhile, heat the toasted sesame oil over a medium high heat in a wok or a large frying pan. Cook the chicken until cooked through and slightly brown. Remove from the pan and set aside.
  3. Add the peppers and lower the heat until medium. Cook until the peppers are slightly charred, but still have a bit of bite.
  4. While the peppers are cooking, whisk together the soy sauce, rice wine and hoisin to make the sauce.
  5. Return the chicken to the pan along with the sauce and the spring onions, setting a few aside to garnish.
  6. Allow the sauce to bubble for about a minute, then add the noodles to the pan. Toss until the noddles are coated in the sauce and heated through, then serve immediately, sprinkled with the spring onions and the toasted sesame seeds, if using.