The MacPherson Diaries

Chicken & Noodles

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I make variations of this beautiful, flavour packed Chicken & Noodle dish with veggies and a delish sloppy sauce so often, and if I show snippets in my Instagram stories I always get requests for the recipe. To be honest I never make it the same way twice, and I just use what I have on hand. However, this time I wrote everything down so I could share it with you guys!

You start with onions to give beautiful depth and flavour.

Add the chicken and broccoli, kaffir lime and sweet chilli and soy sauce. Saute and let the flavours mingle.

Season well and add some stock, and miso if using.

Add the carrots and udon noodles, bubble away, it will smell divine.

Once the chicken is cooked, taste the sauce and see if you want to add anything else, soy sweet chilli, salt etc.

Now add the corn, and you are ready to serve once its heated through.

Top with the herbs and your crushed nuts and serve to your loved ones. They will thank you!

There are so many different ways you can make this dish your own, check out my notes here

  • Use whatever veg you have on hand, just be mindful of cooking times. I don’t like flabby overcooked vegetables. You could use kumara, cauliflower, peas, bok choy etc.
  • You could use frozen peas but add them when you add the carrots.
  • If you like it sweeter, I sometimes add some honey
  • If you like it hotter, I sometimes add sriracha or chili flakes
  • You can leave the noodles out and serve with rice on the side.
  • You can add more stock and have it sloppier
  • You can swap the chicken for beef or pork, or leave out altogether.
  • Swap the chicken for tofu but add it near the end when you add the carrots
  • Leave the sweet chili out if making it for kids too and just add it to your plate when serving.

NOTES

Use whatever veg you have on hand, just be mindful of cooking times. I don’t like flabby overcooked vegetables. You could use kumara, cauliflower, peas, bok choy etc

You could use frozen peas but add them when you add the carrots.

If you like it sweeter, I sometimes add some honey

If you like it hotter, I sometimes add sriracha or chilli flakes

You can leave the noodles out and serve with rice on the side.

You can add more stock and have it sloppier

You can swap the chicken for beef or pork, or leave out altogether.

Swap the chicken for tofu but add it near the end when you add the carrots

Leave the sweet chilli out if making it for kids too and just add it to your plate when serving.

Print

Chicken & Noodles

Author Jana Macpherson

Ingredients

  • 4 Chicken Thighs, boneless, skinless, sliced
  • 2 Packs Udon Noodles
  • 1/2 a head of Broccoli, cut into florets
  • 1 Carrot, peeled & julienned
  • 2 Cups Chicken Stock
  • 1/2 Can Corn, drained
  • 1 Onion, peeled & sliced
  • 1-2 tbsp Soy Sauce
  • 1-2 tbsp Sweet Chilli Sauce
  • 1 tbsp Miso paste optional
  • Salt or Fish Sauce
  • 4 Kaffir Lime Leaves optional
  • 1 tsp Oil for frying

Garnish

  • Handful Cashews, crushed optional
  • Herbs, kaffir lime leaves, coriander, mint use what you have on hand, optional

Instructions

  1. In a large pan, add the oil and onion and start to sauté onto a medium – low heat for a few minutes.

  2. Add chicken & broccoli, kaffir lime leaves (if using) and 1 tablespoon sweet chili & 1 tablespoon of soy sauce.

  3. Sauté everything, stirring occasionally. Add a pinch of salt or a splash of fish sauce. Add 1 cup stock.  And add your miso now if using. I mix it with the stock in the pan so it distributes nicely.

  4. Add another cup of stock the carrot and udon noodles. Let everything cook and bubble away for a few minutes. Once chicken is cooked, taste the sauce, add more soy and/or chili sauce if needed.

  5. Add the corn. Once everything is cooked, and you are happy with the flavours, and it is sloppy and spicy take off the heat.

  6. Top with herbs and nuts.

  7. Serve!