Easy Peri Peri Chicken Noodles

Tender chicken, fresh Hokkien noodles and crisp vegetables tossed through a rich, mild peri peri sauce. A quick one-pan dinner that makes excellent use of cooked chicken already waiting in the fridge.

Peri peri chicken noodles are one of those weeknight meals I reach for when dinner needs to be fast but still full of flavour. Slices of my Dry Brined Roast Chicken Breast are pan-fried until golden, then tossed with snow peas, red capsicum, red onion and soft Hokkien noodles in plenty of peri peri sauce.

I use the whole bottle of mild marinade here because we like the flavour bold and the noodles generously coated. A cup of simple Vegeta stock loosens everything into a glossy sauce that works its way through the noodles and vegetables.

There is very little fuss to it, just one large skillet and ingredients added as you go. Having the chicken already roasted earlier in the week is what turns a busy evening into a ten-minute dinner.

Prep: 10 min · Cook: 10 min · Serves: 4 · Cuisine: Australian · Category: Dinner

Ingredients

Peri Peri Chicken Noodles

• 1 large cooked Dry Brined Roast Chicken Breast, sliced
• Oil, for pan-frying
• 1 red onion, sliced
• 1 red capsicum, sliced
• 200 g snow peas
• 250 g Nando's Mild Peri-Peri Marinade
• 1 tbsp Vegeta vegetable seasoning
• 1 cup hot water
• 400 g fresh Hokkien noodles

Method

1. Heat a little oil in a large skillet over medium-high heat. Add the sliced cooked chicken and pan-fry for 2–3 minutes, tossing occasionally, until hot and lightly golden around the edges.
2. Add the red onion, capsicum and snow peas to the skillet. Toss everything together and cook for 2–3 minutes, keeping the vegetables slightly crisp.
3. Pour the peri peri marinade over the chicken and vegetables.
4. Stir the Vegeta into the hot water until dissolved, then pour it into the skillet. Stir well to combine with the peri peri marinade.
5. Add the Hokkien noodles and gently separate them through the sauce. Toss everything together for another 2–3 minutes, until the noodles are piping hot and well coated.
6. Serve immediately while the vegetables still have a little bite and there is plenty of sauce coating the noodles.

Make Ahead Notes

The chicken can be roasted earlier in the week using the Dry Brined Roast Chicken Breast method and kept refrigerated until needed. Having it already cooked is what turns this into a genuinely quick weeknight dinner.

Serving Suggestion

These noodles are a full meal on their own, but for a bigger spread they sit well beside a fresh, crunchy side like Crunchy Asian Cabbage Slaw. If you like more heat, a spoonful of Peri Peri Oil stirred through at the table lifts everything.

Cook's Notes

I use the full 250 g bottle of mild peri peri marinade because we like these noodles generously sauced and full of flavour. For a lighter coating, you can start with 150–200 g and add more to taste.

Keep the vegetables fairly crisp. They only need a few minutes in the skillet before the sauce and noodles are added.

Fresh Hokkien noodles are ideal because they only need warming and separating through the sauce. If your packet recommends loosening the noodles before cooking, follow the packet directions first.

Leftover roast chicken works beautifully here. The brief pan-fry at the beginning reheats it and gives the edges a little colour before the sauce goes in.

The Grace Table Tip

Use a large skillet or wok so there is enough room to properly toss the noodles through the sauce without crushing the vegetables. Let the finished noodles sit in the bubbling sauce for a minute before serving so they can absorb some of that peri peri flavour.

Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a small splash of water if the noodles have absorbed most of the sauce.