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  • Writer's pictureChristie Robson

Spiced Chicken Noodle Bowl

Time: 15-20 minutes | Serves 4

It's the perfect mid-week meal when you want something fresh, filling and fast!

  • 400-500g chicken, sliced (or can sub for 500-600g firm tofu)

  • 350-400g slaw mix (or make your own coleslaw)

  • 1 tablespoon of Thai, Moroccan or Cajun Spice (we used Masterfoods' Thai spice)

  • 200g vermicelli noodles

  • Optional fresh coriander to serve

  • 1/3 cup sweet chili sauce

  • 1 tsp peanut butter

  • 1 tsp soy sauce

  • 1/2 lime, juiced

  • 2 tsp milk (optional)

Or alternatively use plain sweet chilli or your choice of salad dressing

  1. Slice chicken into strips (or buy diced chicken).

  2. Place chicken and spice into a bowl and toss to coat. Set aside

  3. Boil the kettle and prepare your vermicelli noodles: place noodles in a large bowl and cover with boiling water. Stand for 10-15 minutes until softened.

  4. Heat a large fry pan over medium-high heat and add a drizzle of extra virgin olive oil. Add chicken and cook for approximately 4 minutes, and turn. Cook for another 2 to 4 minutes until cooked through and flesh is white.

  5. While chicken is cooking, prepare salad dressing.

  6. Place slaw in a large salad bowl and pour half the dressing in. Toss to mix well.

  7. When chicken and noodles are ready, it’s time to serve! Place noodles and salad in a bowl and toss through. Add chicken on top with optional fresh coriander and additional sauce if you like.

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