Sweet Soy Chilli Chicken Noodles

Does anything give more joy than a noodle slurp? That fleeting moment as the ribbon retracts towards your lips, moving at the speed of light, the extraneous sauce flicking over the table, your bowl and most importantly, you chin.

Yes, those little chin splats, akin to the jammy chin drizzle delivered by a sticky sugar crusted doughnut, are the ones that make me happy. The ones that stain my white tops and embarrass me when I discover them a few hours later. They are the sign of a good noodle dish.

So, make these, slurp and seek the joy in the small things. From children to grandparents, nothing pulls people together than a shared noodle slurp.


300g Dried Medium Egg Noodles

1 tbsp Rapeseed Oil

500g Chicken Thighs, skinless, boneless and cut into chunks

1 tbsp Cornflour

3 Cloves Garlic, Minced

1 Red Chilli, finely chopped

2 Shallots, finely sliced

200g Tender stem Broccoli

200g Bok Choy, chopped

4 tbsp Chilli Sauce

80g Kecap Manis (substitute 70g Soy + 10g Brown Sugar)

20g Light Soy Sauce

2 tbsp Tamarind Puree

Roasted Cashews and Sliced Spring Onions to serve


1. Boil the noodles for 6 minutes or until only just cooked. Drain and set aside.

2. Coat the chicken pieces in the cornflour.

3. Heat the oil in a large wok. Fry the chicken pieces in batches until cooked through and brown, about 10 minutes. Remove and set aside on a plate.

4. Add the garlic, shallot and chilli to the wok, with a splash more oil if needed and fry for 2 minutes. Throw in the broccoli and bok choy and fry 1 minute more.

5. Mix the remaining ingredients in a bowl and toss that in, along with the cooked chicken and noodles. Heat through until everything is hot and beautifully sticky.

6. Serve in bowls, topped with the cashews and spring onions with chopsticks and absolutely zero napkins, it’s all about wearing your sauce splat with pride….