Thai Chicken Noodles

This lovely family pleaser never fails to deliver, the gorgeous dressing transforms every day ingredients into something tasty and exciting. My youngest son isn’t a big chilli fan so I often add the chilli 🌶 at the end to avoid contaminating his serving 😳

You can play around with the Vegetables, mangetous or sugar snap peas would make a fantastic option.

Serves 4


350g cooked noodles

4 Chicken Breasts

150g Asparagus tips - blanched for 2 minutes and cut into 5 cm pieces

3 tablespoons cooked edamame beans

4 spring onions - finely chopped

2 teaspoons sesame seeds - optional

3 tablespoons chopped coriander

1 red chilli finely chopped

2 tablespoons cashews


1 clove garlic crushed

2 teaspoons grated ginger

Juice of 2 limes

2 tablespoons soy sauce

3 tablespoons sesame oil

2 teaspoons honey

Salt and pepper


Season the chicken breasts and roast for 20 minutes at 210 degrees.

Shake the dressing ingredients in a jar.

Cook the noodles according to pack instructions.

Leave the chicken to rest for 10 minutes. Cut into slices. Toss together the noodles, chicken, asparagus, chilli, coriander, spring onions, edamame beans and the dressing. Sprinkle with sesame seeds and serve.

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