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Chicken And Mushroom Noodles

Published Saturday, 08 December, 2012 by Rachel

Similar to a traditional pot-noodle, but healthier, more filling and with less liquid!


  • Serves 3:
  • 2 chicken breasts
  • large handful of small mushrooms
  • 1 can on sweetcorn
  • 3 spring onions
  • 1 large white onion
  • 1 segment of garlic
  • 4 nets of egg noodles
  • low salt content instant chicken soup powder
  • 900 ml boiling water
  • soy sauce


1) heat some oil in a wok, add the crushed garlic and sliced onion and allow to soften

2) once nicely softened, slice the chicken breasts into small pieces on a clean plate and add to the wok. Cook until the meat turns white

3) once cooked, add the sliced mushrooms, sweetcorn and chopped spring onions. Cook more a few mins then turn off the heat

4) boil the kettle with just over 900 ml water

5) pour boiler water in a clean saucepan and set to a high heat

6) add the chicken soup powder and allow to boil slightly

7) add the noddles and cook until softened

8) add the wok's content to the sauce pan and stir to combine

9) divide meal into 3 bowls and serve with a dash of soy sauce

eat fresh on the day it is prepared or keep refrigerated up to 2 days

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