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Crispy chicken livers with spring onion noodles recipe

Crispy chicken livers with spring onion noodles recipe

12 ratings

Spice up your midweek meals with these crispy chicken liver noodles. Tender meat is coated in a honey, chilli and ginger glaze and piled on top of wholewheat noodles. Scatter with crunchy spring onions and tuck in! See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 659 calories / serving
  • Healthy
  • Dairy-free


  • 380g chicken livers
  • 1 tbsp vegetable oil​
  • 2½ tbsp clear honey
  • 1 red chilli, finely chopped​
  • 1 garlic clove, crushed
  • 25g ginger, peeled and grated
  • 250g wholewheat noodles
  • 100g spring onions, finely sliced
  • 2 tbsp reduced-salt soy sauce
If you haven't got any wholewheat noodles, try egg noodles instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 10%
  • Sugars

    13g 14%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 104.7g Protein 37g Fibre 11.6g


  1. Drain and pat the chicken livers dry with kitchen paper, trim off any sinew and season with black pepper. Heat 1 tbsp oil in a nonstick frying pan over a high heat and fry the livers for 8-10 mins, turning halfway, until cooked through and crisp (be careful as they may spit as they fry). Transfer to a plate.
  2. Meanwhile, mix the honey, chilli, garlic and ginger with 1 tbsp water in a small saucepan over a medium low heat. Cook for 5-6 mins until thickened and fragrant. Brush most of the glaze over the resting chicken livers.
  3. Cook the noodles to pack instructions, drain well, then return to the pan with the heat off . Toss through most of the spring onion and drizzle in the soy sauce. Divide between 4 bowls. Slice the chicken livers and divide between the bowls. Drizzle over the remaining sweet chilli sauce and scatter with the remaining spring onions.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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