Chicken noodles

By Hope Malau
07 October 2015

Leave the take-out menu and enjoy the indoors with this meal that’s full of flavour.

Serves: 6

Preparation: 5 min

Cooking: 15 min

6 spring onions, chopped

1 green chilli, chopped

5 ml (1 t) allspice

5 ml (1 t) dried thyme

5 ml (1 t) ground coriander

10 ml (2 t) ground cinnamon

5 ml (1 t) ground nutmeg

5 ml (1 t) brown sugar

salt and freshly ground black pepper

45 ml (3 T) white wine vinegar

15 ml (1T) oil

4 chicken breasts, thinly sliced


30 ml (2 T) oil

1 baby cabbage, sliced

2 carrots, grated

1 red pepper, sliced

30 ml (2 T) tomato sauce

a few drops of Tabasco sauce

80 g noodles, cooked

1. In a small bowl whisk together all the ingredients except the chicken until it forms a thick purée. Add the chicken pieces to the bowl and mix until the chicken is covered in the marinade. Set aside.

2. Noodles Add the oil to a large pan over medium heat and cook the cabbage, carrots and red pepper until soft. Remove from the pan. In a small bowl mix the tomato and Tabasco sauce.

3. Return the pan to the heat, add the marinated chicken and cook for 10 minutes. Add the vegetables, sauce mixture and noodles stir until well coated.

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