Chicken and chilli noodles

Chicken and chilli noodles

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Asian flavours will delight the taste-buds in this low-fat chicken and noodle recipe.

Featured in
Noodle recipes, Nutrition information


  • 450g pkt fresh thin hokkien noodles
  • 500g single chicken breast fillets, trimmed
  • 2 teaspoons olive oil
  • Salt & freshly ground pepper
  • 200g snow peas, cut into thin strips
  • 2 cups (110g) bean shoots
  • 1 carrot, peeled, cut into matchsticks
  • 1/3 cup (80ml) sweet chilli sauce
  • 2 limes, juiced
  • 2 tablespoons fish sauce


  • Step 1
    Cook the noodles according to packet instructions. Drain and rinse under cold running water until cool. Drain well and then set aside.
  • Step 2
    Preheat a barbeque plate or frying pan on medium. Brush both sides of the chicken with the oil. Season well with salt and pepper. Cook for 4 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes. Slice the chicken.
  • Step 3
    Combine the noodles, snow peas, bean shoots, carrot and chicken in a large bowl.
  • Step 4
    Whisk the chilli sauce, lime juice and fish sauce together. Add to the noodles and toss until well combined. Serve immediately.

  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1540 kj


  • 7g

    Fat Total

  • 1.5g

    Saturated Fat

  • 38g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Publication: Fresh Living



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