Chinese chicken and noodles

Chinese chicken and noodles
Makes: 5 portions
Prep time:
Cook time:
Total time:
  • 400 gr chicken breasts
  • 1 tspn five-spice
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 4 tbspn oil
  • 200 gr carrots
  • 100 gr onions
  • 20 gr garlic
  • 100 gr white cabbage
  • 30 gr fresh ginger
  • 1 tspn five-spice
  • 1 tspn ground cumin
  • 1 tbspn ground coriander
  • 50 gr sweet soy sauce
  • 50 gr yellow bean sauce
  • 1 tbspn sweet chilli sauce
  • 1 yellow bell pepper
  • 100 gr green peas
  • 100 gr chicken stock
  • 1 tbspn corn flour
  • 250 gr noodles
  • 5 tbspn fresh coriander
  • 5 tbspn salted roasted peanuts
  1. Dice the chicken breast and mix with the ground cumin, ground coriander, five-spice and oil. Season to taste and allow to marinate for a few minutes or as long as you have.
  2. Stir fry the chicken breast until golden and cooked. Remove from the pan and set aside for a minute.
  1. Peel and dice the carrot, onion, garlic, white cabbage and ginger.
  2. Sweat in some oil until soft off in the pan used for the chicken. Add the five spice, ground cumin, ground coriander and fry for a minute so the spices can release their flavours.
  3. Dice the bell pepper and add to the pot. Cook for a minute to soften.
  4. Stir in the sweet soy sauce, yellow bean sauce and sweet chilli sauce and season to taste. Simmer on a low heat until the vegetables are cooked through.
  5. Mix the defrosted garden peas and the cooked chicken into the sauce and simmer on a low heat to keep warm.
  6. Meanwhile, cook the noodles in boiling water until tender, drain and mix with the sauce and vegetables.
  7. If you need some more sauce, stir in some chicken stock or any of the sauces used earlier. To thicken the sauce if needed, mix some corn flour with cold water and add to the sauce, which will thicken when brought to the boil.
  1. Serve the sauce, vegetables and chicken together.
  2. Garnish with some fresh coriander and roasted salted peanuts.
Stuff to know
If need be, mix some corn flour with water until smooth, then add to the sauce and cook until the sauce has thickened. The amount of cornstarch will influence the thickness of the sauce.
Yellow bean sauce is available at some specialized Chinese supermarkets.