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Chicken rice noodles

A tasty family classic, ditch the takeaway for this healthier chicken noodle stir-fry instead, simple to make and packed with flavour!


  • 8 ounce thick rice noodles – uncooked
  • 75 ml soy sauce – reduced sodium if possible
  • 2 tbsp cornstarch
  • 3 cloves garlic
  • chicken breasts- boneless, skinless, bite size pieces
  • 1 tbsp peanut oil
  • 1 tbsp Greenfields sesame oil
  • 6 green onion – cut into 2 inch pieces
  • toasted sesame seeds


  1. Cook rice noodles according to package directions.
  2. Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink
  3. Add onions; cook 1 minute longer.
  4. Drain noodles; stir into skillet. Add bean sprouts and chilli sauce and heat through. If desired, top with toasted sesame seeds.