The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style chicken noodles
This cracker of a dish is a real crowd-pleaser. Strips of chicken are marinated in tamari, ginger, garlic and oyster sauce, with a hint of chilli, stir-fried with mushrooms, green beans, pepper and noodles, then finished with chilli and basil. Oh, and it’s on the table in half an hour – yay!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 skinless chicken breasts
- 1 handful of fresh basil
- 1 chilli
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 120g chestnut mushrooms
- 80g green beans
- 2 shallot
- 1 pepper
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 504
Protein: 45g
Carbs: 68g
Fat: 5.6g
Ingredients
- 1 handful of fresh basil
- 2 x chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 skinless chicken breasts
- 240g chestnut mushrooms
- 160g green beans
- 4 shallot
- 2 pepper
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 499
Protein: 45g
Carbs: 67g
Fat: 5.6g
Korean-style chicken noodles
This cracker of a dish is a real crowd-pleaser. Strips of chicken are marinated in tamari, ginger, garlic and oyster sauce, with a hint of chilli, stir-fried with mushrooms, green beans, pepper and noodles, then finished with chilli and basil. Oh, and it’s on the table in half an hour – yay!
Cook time:
30 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Soya, Wheat
Cooking Instructions
Make your marinade
- Finely dice half the chilli (1 chilli for 4 portions), deseed for less heat, then thinly slice the rest and set aside.
- Put the diced chilli (to taste) into a large bowl along with the tamari, oyster sauce and ginger & garlic paste and mix well.
- On a separate board, cut the chicken into bite-size pieces and add to the bowl. Stir well and leave to marinate, stirring every so often to coat all of the chicken.
Peel, chop & fry
- Meanwhile, thickly slice the mushrooms, and trim and halve the green beans. Peel the shallots and cut each into 6 wedges. Deseed the pepper and dice into 2cm squares.
- Spritz a large non-stick saucepan with low-calorie cooking spray and put it over a medium-high heat. Tip in the prepared veg and stir-fry for 5-6 mins.
Sear the chicken
- Add the chicken and marinade to the pan and cook for 6-8 mins until the chicken is cooked through.
- Crumble in half the stock cube, pour in 150ml boiled water (use all the stock and 200ml water for 4 portions) and stir well. Simmer for 1 min then take the pan off the heat.
Boil the noodles
- Thinly slice the basil leaves.
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
- Stir the noodles and half the basil through the stir-fry and cook for 2 mins.
Plate up
- To serve, top the stir-fry with the sliced chilli (to taste) and remaining basil.