The Menu Keeps Rolling…

Hot, Sweet & Sour Chicken Noodles…The Dish is served up with precision and care and passion…

This is indeed, better than takeaway!

“When the Frame is Won, Keep Potting…”

Just like making a frame clearing break, cooking a dish that is wholesome and fragrant requires care and timing, and this is what you get with this served up dish.

When the temperature drops and the frames get longer, you need something that delivers both warmth and flavour—and this dish does exactly that.

This Hot Sweet & Sour Chicken Noodles recipe brings together the perfect balance of sweetness, tang, and heat. Tender chicken is coated in a rich sweet and sour glaze, lifted by the kick of diced chillies and rounded off with fresh greens like spinach and green beans for added texture and colour.

The combination of onions and spring onions gives it depth, while the noodles soak up all that bold, punchy sauce—making every bite satisfying and packed with flavour.

It’s quick to prepare, easy to customise, and ideal for those evenings where you want something hearty without spending hours away from the table.

Whether you’re between frames or winding down after a session, this one hits the spot.

ARE YOU READY TO WOK?

Hot Sweet & Sour Chicken Noodles: How to…

Ingredients

• 2 chicken breasts (sliced into strips)
• 1 medium onion (sliced)
• 2–3 spring onions (chopped)
• 1 handful green beans (trimmed)
• 1 handful fresh spinach
• 1–2 red chillies (diced, adjust to taste)
• 2 nests of noodles (egg or wheat)

For the sauce:

• 3 tbsp sweet & sour sauce (store-bought or homemade BLUE DRAGON)
• 1 tbsp soy sauce
• 1 tbsp honey or jam (for extra sweetness and glaze)
• 1 tsp chilli sauce or flakes (optional, for heat)

WOK ON WOK OFF

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Method

1. Cook the noodles
   Bring a pan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
2. Prepare the chicken
   Heat a little oil in a wok or frying pan over medium-high heat. Add the chicken strips and cook until browned and cooked through (around 5–7 minutes). Remove and set aside.
3. Cook the vegetables
   In the same pan, add the onions, green beans, and diced chillies. Stir-fry for 3–4 minutes until slightly softened but still with a bit of crunch.
4. Add greens and flavour
   Toss in the spinach and spring onions, stirring until the spinach wilts down.
5. Bring it together
   Return the chicken to the pan. Add the sweet & sour sauce, soy sauce, and honey/jam. Stir well so everything is coated.
6. Add the noodles
   Tip the cooked noodles into the pan and toss everything together until evenly mixed and heated through.
7. Final touch
   Taste and adjust—add more chilli for heat or a touch more sweetness if needed.

500 RECIPES READY TO ROLL

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Serving Tip

Serve hot, straight from the pan. Perfect between frames or as a post-match refuel—comforting, quick, and packed with flavour.