Whip up these sticky lemon and chilli chicken noodles, then check out our chilli chicken, ginger chicken stir fry, Szechuan chicken stir-fry and more stir-fry recipes.


  • 100g thread egg noodles
  • 2 skinless chicken breasts, cut into strips
  • 1 tsp cornflour
  • oil
  • 4 spring onions, shredded
  • 50g mange tout, shredded
  • 1 red pepper, sliced
  • 2 tbsp soy sauce
  • 1 lemon, juiced
  • 1 tbsp honey
  • 2 tbsp (choose which you prefer) hot or sweet chilli sauce


  • STEP 1

    Cook the noodles following the pack instructions. Toss the chicken with the cornflour and some seasoning. Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden. Scoop the chicken out, then add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.

  • STEP 2

    Add back the chicken and the lemon, honey and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce. Toss with the noodles and sprinkle over the remaining spring onion to serve.


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