10-Minute Chicken Noodles – Budget Dinner

10-Minute Chicken Noodles

These are fast, fresh, and flavour-packed chicken noodles. This whole meal takes just 10 minutes to cook, and uses the final ⅓ of your cooked chicken from earlier in the week. This is the kind of flexible, low-cost dinner to keep in rotation.

Serves: 2–3
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Special Equipment: Wok or large frying pan

Let’s learn how to make it.

These budget chicken noodles are the kind of dinner that gets you excited to eat leftovers. Done in just 10 minutes, they’re saucy, satisfying, and super flexible. Use what you’ve got in the fridge and pantry.

Ingredients

• 1 onion, sliced

• 1 carrot, peeled and sliced

• 5 mushrooms, sliced

• 3 cloves garlic, minced

• A small knob of ginger, grated (about 5g)

• ⅓ of a cooked chicken, shredded

• 2–3 portions of dried or fresh noodles

• Sauce: whatever you have — I used a mix of soy sauce, hoisin, oyster sauce + splash of water

Method

1. Prep your ingredients:
Slice all your vegetables and shred your leftover cooked chicken. Boil your noodles according to packet instructions, then drain and set aside. Mix your sauces together in a small bowl and add a splash of water to loosen.

2. Get cooking – fast and furious:
Heat a wok or large frying pan until very hot. Add a drizzle of oil and stir-fry the onion, carrot, garlic, and ginger for 2–3 minutes until just softened.

3. Add mushrooms and chicken:
Toss in the mushrooms and cook for another 2–3 minutes. Add the shredded chicken to heat through.

4. Finish with noodles and sauce:
Add your cooked noodles straight into the pan, pour in the sauce, and stir-fry until everything is coated and glossy. Taste and season if needed, then serve hot.

Chef’s Tip:
No hoisin? No worries. Just soy will still give you a delicious noodle dish. Add a pinch of sugar or a splash of vinegar if you want to balance it. Leftover veggies? Toss them in.

Enjoy – Del x

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