Chicken Noodles with Sweet Chilli Sauce

Recipe and photography by
Chloe Staley, Health and Wellness website
Health Science student
Instagram : youknowchlo
Serves 2-3 people

  • 400g free range chicken tenderloins
  • 200g packet of rice noodles (any thickness)
  • 2 carrots
  • 1 zucchini
  • 1 broccoli head
  • 4 sprigs of green spring onion (diced)
  • 2cm chunk of fresh ginger 
  • 1/2 tsp of sesame oil
  • 5 TBSP of tamari
  • 5 TBSP of NOGO Sweet Chilli Sauce 
  • 1 TBSP of garlic infused oil 
  • 1/2 a lime 
  • Sesame seeds to garnish 

  • Cut up the zucchini, broccoli and carrots (peel and cut into sticks) 
  • Dice the chicken tenderloins
  • Peel and grate the ginger
  • Boil 2 litres of water in a kettle and pour into a large bowl 
  • Drop your noodles into the water and separate with tongs as they soften, making sure they are submerged. Once soft, drain and set aside.
  • Add the garlic oil and ginger to a frypan on medium heat heat for a minute
  • Add in the chicken until lightly browned, set aside in a bowl
  • With the pan still on medium heat, add a bit more garlic oil and add the vegetables. Cover with a lid to speed up cooking 
  • Once veggies have softened, add the noodles and chicken back into the frypan and turn on low heat. Mix.
  • Add tamari, sesame oil and NOGO Sweet Chilli Sauce, mix through
  • Sprinkle the spring onions over the top, a squeeze of lime juice and a sprinkle of sesame seeds!