Noodles with chicken, bimi, mangetout and pepper

Ingredients

• 400 gchicken thigh fillets
• to tastesunflower oil
• 2red pointed peppers
• 200 gbimi
• 150 gmangetout
• 250 gstir-fry noodles
• 2 clovesgarlic
• 50 mlketjap manis
• 4 tbspsoy sauce
• 1 tspSriracha
• 1 small tubfried onions

Instructions

1. 1

   Prepare the chicken

   Cut the chicken thigh fillets into small cubes.

2. 2

   Slice the peppers

   Remove the seeds and inner membranes from the peppers, then cut them into thin strips.

3. 3

   Prepare the vegetables

   Trim the tough ends from the bimi and tidy the mangetout.

4. 4

   Grate the garlic

   Peel the garlic and finely grate it.

5. 5

   Cook the noodles

   Cook the noodles according to the packet instructions, then drain and rinse them with cold water.

6. 6

   Brown the chicken

   Heat a wok over a high heat and cook the chicken in a splash of oil until golden, about 5 minutes. Lift it out of the wok.

7. 7

   Stir-fry vegetables

   Add another splash of oil to the same wok and stir-fry the pepper, bimi and mangetout for about 2–3 minutes. Return the chicken and cook briefly with the vegetables.

8. 8

   Add sauce noodles

   Add the garlic, ketjap manis, soy sauce and Sriracha, then stir well. Finally, mix in the noodles.

9. 9

   Finish and serve

   Serve in deep bowls and scatter the fried onions over the top.

What is this chicken noodle dish?

This is a quick wok-style meal combining noodles, chicken and vegetables with a sweet, savoury and lightly spicy sauce. Its Asian-inspired flavours draw on ingredients such as ketjap manis, a sweet Indonesian soy sauce, alongside soy sauce and Sriracha.

The version here works well because the vegetables are cooked briefly and the chicken is browned separately before everything is brought together. Fried onions add a crisp finish against the soft noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 61g carbs, 19g fat.

The noodles and sweet ketjap manis contribute most of the carbohydrates, while chicken thighs provide much of the protein and fat. Soy sauce and ketjap also make sodium a significant part of the dish; balance the plate with extra non-starchy vegetables and go lightly on additional sauce.

Choosing the ingredients

Chicken thighs: these stay juicy when cooked over high heat and suit a fast stir-fry. Cut them into evenly sized pieces so they cook at a similar pace.

Bimi and mangetout: both are at their best with a short cook, which keeps a little bite. Trim the bimi ends and remove any tough strings from the mangetout if needed.

Ketjap and soy: ketjap manis brings sweetness and body, while soy sauce adds a saltier savoury note. Sriracha gives the sauce a gentle chilli kick.

Get the wok hot

A properly hot wok helps the chicken brown rather than stew. Cook it in a single layer if possible, and work in batches if the wok is crowded.

Once the chicken is out, stir-fry the vegetables in the same wok so they pick up some of the browned flavour. Keep them moving and stop after 2–3 minutes.

Keep the vegetables crisp

Bimi: trim off only the tough ends; the stems and florets should remain intact. They need just a brief spell in the wok to become tender-crisp.

Mangetout: add them with the bimi and pepper as directed, and avoid cooking them until limp. The finished vegetables should still have a slight bite.

Noodles and sauce

Cook the noodles according to their packet, as fresh and dried varieties can need different timings. Rinsing them with cold water stops the cooking and helps keep them from clumping.

Add the noodles after the sauce and mix until they are coated. If the wok looks dry, keep stirring so the sauce distributes evenly rather than sitting at the bottom.

Serving ideas

Serve the noodles straight away in deep bowls, with the fried onions added just before eating so they stay crunchy. The dish already includes chicken and several vegetables, so it can stand on its own.

For a fresh contrast, serve with lime wedges or a simple cucumber salad. Add extra Sriracha at the table for anyone who wants more heat.

Recipe notes & tips

• Cut the chicken into similar-sized cubes so the pieces finish cooking together.
• Have the vegetables, garlic and sauce ready before heating the wok; stir-frying moves quickly.
• Use a wide wok or pan so the chicken and vegetables have room to brown.
• Check the noodle packet for its cooking time and avoid leaving them in the water longer than needed.
• Taste the sauce before serving and add extra Sriracha only if you want more heat.
• Scatter the fried onions over the bowls at the last moment to preserve their crunch.

Variations

• Add ginger: finely grate a little fresh ginger with the garlic for a warmer flavour.
• Make it spicier: increase the Sriracha or serve extra at the table.
• Swap the chicken: use thinly sliced firm tofu and brown it well before adding it back.
• Change the vegetables: replace the pepper or mangetout with sliced carrot or pak choi.
• Finish with lime: squeeze lime juice over the bowls just before serving for a sharper contrast.

Common mistakes to avoid

• Crowding the wok: the chicken can steam instead of browning; cook it in batches if needed.
• Overcooking the vegetables: they lose their bite; keep the stir-fry to about 2–3 minutes.
• Skipping the noodle rinse: noodles may keep cooking and stick together; rinse them with cold water after draining.
• Adding the fried onions too early: they soften in the sauce; scatter them over the dish just before serving.
• Pouring in extra soy without tasting: the sauce can become too salty; adjust only after mixing everything.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat thoroughly in a wok or frying pan with a small splash of water, and add fresh fried onions after reheating.

Frequently asked questions