Chicken Noodles with Coriander, Ginger, Lime & Sesame

Chicken Noodles with Coriander, Ginger, Lime & Sesame

The stir fry is one of those dishes that rewards confidence. A blazing hot pan, a little patience while the chicken caramelises, and the discipline not to stir too soon - these are the small things that separate a good stir fry from a great one. Here, vibrant peppers, earthy mushrooms and sweet grated carrot come together in a glossy, ginger-spiked sauce that clings to every strand of noodle. Fresh coriander and a final squeeze of lime cut through the richness, leaving something that feels both deeply satisfying and surprisingly light. It is the kind of meal that comes together in minutes but tastes like you have been cooking all afternoon.

Ingredients

Spring · Serves 2-4

  • 400g

    chicken stir fry strips

  • 250g

    egg noodles or rice noodles

  • 1

    red pepper, sliced

  • 1

    yellow pepper, sliced

  • 1 large

    onion, thinly sliced

  • 3

    garlic cloves, minced

  • 1 thumb-sized piece

    fresh ginger, grated

  • 1 large handful

    fresh coriander, roughly chopped

  • 2

    spring onions, sliced

  • 1 tbsp

    sesame oil

  • 1 tbsp

    neutral oil (rapeseed or avocado oil)

  • 2

    carrots, grated

  • 150g

    mushrooms, chopped

  • 50g

    sesame seeds

  • For the sauce

    3 tbsp

    tamari or soy sauce

  • 1 tbsp

    honey

  • juice of 1 lime

  • 1 tsp

    lime zest

  • 1 tbsp

    apple cider vinegar

  • 1 tsp

    sesame oil

  • 1–2 tbsp

    warm water

  • 1 tsp

    cornflour

  • ½ tsp

    chilli flakes or fresh red chilli

Buy available ingredients
Recipe image

Method

Cook noodles according to packet instructions. Drain and toss with a tiny drizzle of sesame oil to stop sticking.

Heat a large wok or frying pan over high heat. Add the neutral oil. Cook chicken for 1–2 minutes until caramelised, then remove and set to one side.

Add sesame oil to the same pan. Add the onion and cook for 2–3 minutes. Add the garlic and ginger, cook for 1 minute until fragrant.

Toss in the peppers, carrot and mushrooms. Stir fry on high heat for 3 minutes. You want them vibrant and slightly crisp.

Return the chicken to the pan. Add the noodles. Pour over the stir fry sauce and let it bubble. Toss everything together for 1–2 minutes until glossy and lightly thickened.

Stir through most of the coriander and spring onions. Squeeze over a little extra lime if you like.

Serve topped with remaining coriander and a sprinkle of sesame seeds.
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