guinea fowl with chilli noodles

Spiced guinea fowl with chilli noodles

  • serves 2
  • Easy

This recipe for spiced guinea fowl with chilli noodles is an inspired new way to use this bird. It's a really simple recipe but packs in lots of delicious flavours. It's a great recipe to have on-hand and it's under 500 calories.



  • medium curry powder 5 tsp
  • ground cumin 1 tsp
  • vegetable oil
  • guinea fowl breasts or supremes 2, skin left on
  • rice noodles 50g
  • soy sauce 1 tbsp
  • sesame oil 1 tsp
  • shallots 5, cut into 6 wedges and separated into petals
  • garlic 1 clove, sliced
  • ginger 1 tbsp of finely grated
  • red chill i 1, sliced
  • curry leaves 20
  • sugar 1 tsp
  • egg 1 medium, beaten
  • Chinese five-spice 1 tsp
  • chilli mango chutney to serve


  • Step 1

    Mix 2 tsp of the curry powder with the cumin and 1 tbsp of oil and rub all over the guinea fowl breasts.

  • Step 2

    Heat the oven to 180c/160c fan/gas 4. Heat a frying pan over a high heat and brown the guinea fowl breasts on both sides for about a minute. Transfer to a small roasting tin, add about 200ml water, and roast in the oven for 15-20 minutes or until just cooked through.

  • Step 3

    Meanwhile, cover the noodles with boiling water and soak until the noodles are slightly softened. Drain well, then tip back into a bowl and toss with the soy sauce and 1 tsp sesame oil.

  • Step 4

    Heat 1 tbsp vegetable oil in a wok. Add the shallots and fry until slightly softened. Add the garlic, ginger, chilli, curry leaves and sugar and stir fry for 30 seconds more. Stir in the remaining curry powder and chinese five-spice, then add the egg and scramble in. Tip in the noodles and toss together. Divide between two bowls, add a guinea fowl breast to each and serve with chilli mango chutney.

Nutritional Information

  • Kcals 431
  • Carbs 25.3g
  • Protein 29.4g
  • Fat 22.7g
  • Salt 1.7g
  • Fibre 2.9g