Chicken thighs with noodles

Coming back from holidays we needed an easy treat for dinner.  This is a delicious, sweet and salty dish. We took a portion of noodles out for Molly before adding the soy sauce at the end and cooked her some chicken separately. Years ago, this recipe came from a well-thumbed Nigel Slater book.

For 2 people and a little one you will need:

  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 4-5 chicken thighs
  • 2 blocks egg noodles
  • 2 tbsp olive oil
  • 1 red onion sliced
  • 1/2 a courgette sliced
  • 6-8 mushrooms sliced
  • 1 tbsp dry sherry
  • A wedge of lime and some freshly ground pepper to serve (optional)


Mix 1 tbsp soy sauce and the honey together and coat the chicken thighs with the mixture (for little ones, cook a piece of chicken separately).  Place them in a roasting tray in the oven and cook at 180C for 30 mins (the chicken is done when the juices run clear).

In the meantime, cook the noodles as per the instructions on the packet.  Drain them in a colander and run under cold water to stop them from cooking further.  Sprinkle with a few drops of oil (sesame oil if possible) to stop the noodles sticking together.

A few minutes before the chicken is done, fry the onion, courgette and mushrooms until tender (4-5 minutes).  Add the sherry and bubble for a minute.  Add the noodles and stir (removing a portion for the little one).

Finally, add 1 tbsp soy sauce to the noodles, stir well and serve with the chicken thighs and juices from the roasting tray. Serve with a chunk of lime and freshly ground pepper.

Hope you enjoy this one.  Don’t forget to let us know how you’re doing!  We love hearing from you. For more family recipes, sign up here….


6 thoughts on “Chicken thighs with noodles

  1. Glad you liked the recipe. Yes we removed the noodles so Molly wasn’t having soy sauce as she’s only 11 months and we’re trying to control her salt content. To be honest, it’s not that much anyway and I’m sure it wouldn’t have made much difference – just being an overcautious first time mum! Enjoy the recipe if you get a chance to try it!

  2. Hi Elaine, just wondering if there is anything else I could use instead of the dry sherry – I don’t have any. Does it make much of a difference if I leave it out?

    • Hi Una You could leave it out if you don’t have it. However, it makes a stir-fry nice and sweet if you do use it. Dry sherry is a great ingredient to have in your store cupboard – it lasts pretty much forever, is cheap (5) for a large bottle and is great in all Chinese stir-fry recipes – watch out for more to come on the blog. So I’d encourage you to invest in a bottle if you can!

      Happy cooking Elaine

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