Salt & Pepper Chicken Noodles

This recipe is part of our Flavour Bombs series - discovering the magic of spices, to flavour hack your meals and create a delicious dinner! We love a salt & pepper chicken takeaway, but once you try our fakeaway you'll be converted, we promise! Crispy Salt & Pepper Chicken with a sticky glaze and noodles. Swap the chicken for tofu to make it vegan, swap the noodles for rice noodles to make it gluten free. For speed and ease we’re using a pack of stir-fry veg mix, you could also use any leftover veg.

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Ingredients

chicken breast 400 g (chopped)
Chinese 5 spice 2 tsp
cornflour 1 tbsp
stir fry vegetables 1
straight to wok noodles 300 g
honey 2 tbsp
sriracha 4 tbsp
soy sauce 2 tbsp
sesame seeds 1 tbsp (toasted)

Method

Prep the chicken

Chop the chicken into bite size pieces.
In a bowl, mix the chicken with the Chinese 5 spice, salt, and a generous pinch of black pepper. Add the cornflour and toss to coat evenly.

Cook the chicken & veg

Heat a generous glug of oil in a large wok or frying pan over a medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove the chicken and set aside.
Add the stir fry veg mix to the same pan and cook for 3 minutes.
Return the chicken to the pan.

Add the noodles

Add the noodles to the pan, tossing everything together until the noodles are warmed through.

Heat the glaze

Heat the glaze: In a small pan heat the honey, sriracha and soy sauce, for 1 - 2 minutes until it starts to bubble.

Plate Up

Plate up in bowls and drizzle over the honey sriracha glaze with the sesame seeds. Enjoy!

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