Noodles with chicken and mixed vegetables (Chapchae) recipe

  • Serves 4
  • 15mins to prepare, plus 1hr marinating and 30mins to cook
  • 340 calories / serving
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Place all the marinade ingredients in a bowl and mix thoroughly, then marinate the chicken slices for 1 hour.

Heat ½ tablespoon vegetable oil and stir-fry the vegetables, one at a time, over a high heat until they are tender but still crisp, then set aside. Heat ½ tablespoon vegetable oil and stir-fry the noodles – turning them so that they heat evenly – until they are tender, then turn them into a warm serving bowl.

Return the vegetables to the pan, add the chicken, stir together and cook quickly, until the chicken is cooked through, with no pink showing. Place on top of the noodles, sprinkle with the toasted sesame seeds and serve.

Recipe from The Big Book Of Noodles, by Vatcharin Bhumichitr, published by Kyle Cathie, £16·99.

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.

  • Ingredients

  • 2tsp soy sauce
  • 3tbsp rice wine or pale dry sherry
  • 2 large garlic cloves, finely chopped
  • 2tbsp toasted sesame seeds
  • ½tsp sugar
  • 1 spring onion, finely sliced
  • 425g (14oz) chicken breast, thinly sliced
  • 1tbsp vegetable oil
  • 4 Chinese mushrooms, soaked in hot water for 30 minutes to soften, then thinly sliced
  • 2 small carrots, cut into matchsticks
  • 1 green or red pepper, cut into matchsticks
  • 1 medium onion, cut into matchsticks
  • 1 courgette, cut into matchsticks
  • 75g (3oz) transparent noodles, soaked in warm water for 30mins, then rinsed and drained
  • 1tbsp toasted sesame seeds, to garnish
  • Energy 1415kj 340kcal 17%
  • Fat 11g 16%
  • Saturates 2g 10%
  • Sugars 9g 10%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 26.3g Protein 30.5g Fibre 4.6g


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