Sweet Chilli and Chicken Pot Noodle

Sweet Chilli and Chicken Pot Noodle
  • 2 servings
  • 10 minutes to prepare
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  • For The Flavour Paste:
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • Pinch of ground ginger
  • 1/2 garlic clove, minced
  • 1 tsp sweet chilli sauce
  • Small lime wedge, juice
  • 1/2 tsp sugar
  • 1/2 tsp cornflour
  • For The Noodles:
  • 50g dried rice noodles
  • 1 spring onion, sliced
  • 4 sugar-snap peas, sliced in half
  • 1/4 red pepper, chopped
  • Handful of kale
  • 2 tbsp cooked chicken, finely shredded
  • 300ml boiling water



  1. Mix the sesame oil, soy sauce, ginger, garlic, chilli sauce, lime juice, sugar and cornflour for your flavour paste, and put into a sealed tub or jar until you’re ready to use.
  2. Put all the noodle ingredients into a large mug or sealed jar, cover and refrigerate until you’re ready to eat.
  3. When you’re ready to eat, pour the flavour paste into the noodle cup. Pour on boiling water, stir and cover.
  4. Leave to cook for 3 minutes (or longer if the noodle instructions suggest so) and then stir again before serving.

Chefs Tip:

Perfect for lunch or a tea in a hurry. You can use any leftover vegetables or meat for these homemade pot noodles.