Spicy Chicken Noodle Pancakes with Sweet Chilli Dip

A flavorful and easy lunch or dinner option featuring stir-fried chicken and noodles cooked in a pancake style and seasoned with hot chilli flakes, served with a sweet chilli dipping sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.87/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Lunch•Dinner•Dessert

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gChicken breast(cut into small cubes)

£3.50

200gEgg noodles(cooked according to package directions)

£0.75

1Carrot(julienned)

£0.15

1Bell pepper (any color)(thinly sliced)

£0.80

4Spring onions(chopped)

£0.50

2clovesGarlic(minced)

£0.10

1tspGinger(grated)

£0.15

2tbspSoy sauce

£0.10

1tbspOyster sauce((optional, can substitute with more soy sauce))

£0.15

1tspSesame oil

£0.10

3Eggs

£0.75

1tbspCornstarch

£0.05

0.5tspHot chilli flakes(or more, to taste)

£0.05

2tbspVegetable oil(for cooking)

£0.05

100mlSweet chilli sauce(for dipping)

£0.30

Total Cost

£7.50

£1.87 per serving

Instructions

1.
Cook the egg noodles according to package directions. Drain and set aside.
2.
In a large bowl, whisk together the eggs and cornstarch. Set aside.
3.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the cubed chicken and stir-fry until cooked through and lightly browned.
4.
Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
5.
Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for 2-3 minutes until slightly softened.
6.
Add the cooked egg noodles, soy sauce, oyster sauce (if using), sesame oil, and hot chilli flakes to the skillet. Stir-fry to combine all ingredients thoroughly.
7.
Pour the egg mixture over the chicken and noodle mixture in the skillet. Reduce the heat to medium.
8.
Cook the pancake for about 5-7 minutes on the first side, or until the bottom is golden brown and the egg mixture is mostly set. Use a large spatula to carefully flip the pancake.
9.
Cook the other side for another 5-7 minutes, or until golden brown and the egg mixture is cooked through. If the pancake is browning too quickly, reduce the heat to low.
10.
Remove the pancake from the skillet and let it cool slightly before slicing into wedges.
11.
Garnish with chopped spring onions.
12.
Serve the spicy chicken noodle pancakes with sweet chilli sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (360g)

675 kcal / 2824 kJ

Carbs

47g

18% of RDA

Fat

28g

40% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

17 g

19% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Adjust the amount of chilli flakes to your preferred spice level.

You can add other vegetables like broccoli florets, snap peas, or bean sprouts to the stir-fry.

For a vegetarian version, substitute the chicken with tofu or more vegetables.

Make sure the skillet is large enough to accommodate all the ingredients comfortably to ensure even cooking.

Cooking Equipment

Large skillet or wok

Mixing bowl

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chilli flakes to your preferred spice level.

You can add other vegetables like broccoli florets, snap peas, or bean sprouts to the stir-fry.

For a vegetarian version, substitute the chicken with tofu or more vegetables.

Make sure the skillet is large enough to accommodate all the ingredients comfortably to ensure even cooking.

Spicy Chicken Noodle Pancakes with Sweet Chilli Dip

Ingredients

Instructions