Chinese Chicken & Egg Noodles

My son is going through a noodle-loving phase. But not just any noodles, spaghetti is flavour of the month (penne got the cold shoulder more than once). It definitely has something to do with their silky texture and slurping them up with each mouthful. I decided to try out another dish with long  slurpy noodles and it made me think of egg noodles and a protein-packed, Chinese-inspired dish to go along with with them.

One cup of egg noodles contains the same amount of protein found in one egg and contains a healthy dose of B vitamins (needed for energy, healthy growth and red blood formation). The vitamins along with the carbohydrates make it a fantastic energy source for growing little people.

If your child had an allergy to egg, then rice noodles would work well with this dish too.

This recipe freezes brilliantly: you can sub-divide the chicken and noodles into individual portions and freeze until needed.

What you’ll need:

  • 1 packet free-range skinless chicken breasts (4-5 chicken breasts), chopped into pieces
  • 1/2 onion, chopped finely
  • 1 small red pepper, chopped finely
  • 1 small yellow pepper, chopped finely
  • 3-4 baby marrow, sliced into ribbons (using a vegetable peeler works fantastically!)
  • 2 carrots, peeled and chopped finely
  • 1/2 tsp garlic
  • 1 Tbs olive oil
  • 1/4 cup water
  • 1 Tbs almond flour
  • 1 packet egg noodles
  • For the sauce:
  • 1 Tbs sesame/peanut oil
  • 1 Tbs low sodium soya sauce
  • 2 tsp honey
  • 1 tsp sesame seeds
  • 1 tsp grated ginger
  • Juice 1/2 lemon
  • Juice 1/2 orange
  • 1-2 cracks black pepper


  • Combine all of the sauce ingredients in a bowl and stir together, set aside
  • Heat the olive oil in a pan on a medium-high heat
  • Fry the onions and garlic until glassy
  • Add the carrots, baby marrow and peppers and continue frying for a further minute
  • Add in the chicken, followed by the sauce and the water
  • Once the sauce begins bubbling, turn the heat down slightly, stir in the flour and allow the mixture to simmer until the liquid thickens (around 5-7 minutes)
  • Cook the egg noodles according to the package instructions and serve with the chicken mixture

*The above will need to be adapted should your child have an allergy to any of the ingredients mentioned.

*Never leave your child unsupervised while eating




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