A quick to make Asian Chicken with Noodles – perfect for when you need to make dinner in a short space of time.
I love stir fry dishes and asian inspired meals, most take minimal time to prepare and can be cooked in minimal amount of pans, meaning not only is it quick to get on the table, but also quick to clean up after too.
For stir fries I love to buy a few bags of coleslaw mix or shredded vegetables, they come in super handy for dishes like this Asian Chicken with Noodles and save time from having to chop up various different vegetables, plus as the vegetables are shredded, they kind of act like noodles too, meaning I don’t feel I need quite so big a serving of noodles on my plate to fill me up. Think of the speed foods.
Another two of my favourite noodles to use in this Asian Chicken with Noodles beside the regular egg noodles, is buckwheat noodles or these yummy Pumpkin, Brown Rice and Ginger noodles you can buy on amazon. The later working out as 1 syn per 100g. But they make a nice change occasionally even with the small syn value.
For the little bit of kick, if I don’t have fresh red chilli’s on hand, then I use Sambal Oelek a chilli paste which is great for adding flavour to asian inspired dishes. I always try and have a jar of this on hand in my fridge. It’s an ingredient I use in my Chilli Beef Noodles, which are really yummy by the way.
I use chicken thighs in this dish, as I find they are better at taking in flavours, but feel free to use chicken breast if you prefer. This would work well with some pork strips or shrimp too.
Once ready add the Asian Chicken with Noodles to a bowl and dig in and enjoy
Looking for some more recipes to try? – Previously on Slimming Eats
- 1 year ago: Egg Fried Rice
- 2 years ago: Asian Chicken Meatballs
- 3 years ago: Syn Free Slow Cooked Chicken
- 4 years ago: Crab and Quinoa Cakes
- 5 years ago: Chicken and Vegetable Baked Spring Rolls
- 6 years ago: Honey, Lime and Chilli Salmon
- 7 years ago: Ginger Beef and Broccoli
Asian Chicken with Buckwheat Noodles
Prep
Cook
Total
Yield 3 servings
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Extra Easy - 1 syn per serving
- WW Smart Points - 10
- Gluten Free - use Tamari sauce and a gluten free noodle of choice
Ingredients
- 5 Chicken thighs (skinned and any visible fat removed), sliced into thin strips
- 180g (6.3oz) of noodles
- 3 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1/2 teaspoon of freshly grated ginger
- 2 cloves of garlic (crushed and chopped finely)
- 1/2 teaspoon of chinese five spice
- 2 tsp of honey - 2 syns
- 1 tsp of sesame oil - 1 syn
- 1 tsp of sambal oelek (or use some red chilli flakes)
- 350g (12.5oz) of stir fry vegetables of choice (I used shredded kale, carrots and broccoli stalks)
- 2 spring onions, finely sliced
- spray oil
- teeny sprinkling of sesame seeds (syns negligble)
Instructions
- Put the soy sauce, vinegar, ginger, garlic, honey, five spice, sambal oelek and sesame oil into a bowl.
- Add the chicken and mix well to coat.
- Cook the buckwheat noodles according to package instructions
- Spray a wok or frying pan over a medium high heat with olive oil spray
- Fry chicken until lightly browned.
- Then add the stir fry vegetables and continue to fry for about 5 mins, just till the chicken is cooked through.
- Add in the noodles and toss all together.
- Sprinkle with some chopped spring onions and a few sesame seeds
- Serve into bowls and enjoy!!
Notes
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. You should always double check syn values for synned items.
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Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 420 | ||
% Daily Value | ||
Total Fat 11.4 g | 18% | |
Saturated Fat 2.3 g | 12% | |
Cholesterol 88 mg | 29% | |
Sodium 1266 mg | 53% | |
Total Carbohydrates 46.8 g | 16% | |
Dietary Fiber 0.8 g | 3% | |
Sugars 6.1 g | ||
Protein 30.5 g | 61% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Vicky
August 18, 2009 at 1:25 pmMmmmmm I do so loooove chicken. I could eat it all day. OH LOOK, I CAN, I ‘M ON SLIMMING WORLD!!!! 😀
britmumincanada
August 18, 2009 at 4:01 pmlol, it was really yummy. I adapted the chicken recipe out of a book I have to make it suitable for slimming world and was thinking hmmm what can I add to my salad and saw some lovely red seedless grapes peering at me from the fridge. So though what the heck i’ll add some of them and surprisingly it really worked. I will definately be doing this recipe again.
trinity_bleu
August 19, 2009 at 5:56 amLooks very yummy – on my meal plan for next week.
Joan Murphy
May 8, 2017 at 11:56 amHave just made this for tea tonight, so easy to do and absolutely delicious.
Shevy (Slimming Eats)
May 8, 2017 at 9:43 pmSo glad you enjoyed this Joan, thanks, so much for coming back and commenting.
Amy
September 6, 2017 at 6:48 pmMade this for dinner tonight with homegrown veggies from my allotment- carrots, kale, spring onions, mangetout and french beans. It was absolutely delicious. Will definitely be making it again!
Michelle
June 4, 2018 at 12:49 pmDoes this recipe use light or dark soy sauce
Shevy (Slimming Eats)
June 4, 2018 at 1:37 pmHi Michelle, I use kikkomann, which is neither light nor dark, but if choosing between light and dark, definitely choose dark.