Spicy Lunch Noodles

My noodles are much less pretty than these – pic at end of post ūüôā

As mentioned in my Self Care Sunday post, my Sunday mornings are gold dust in our house. So much gets done in these three hours while the boys are out of the house visiting their grandparents. One of the best things I can do on a Sunday morning to take time and financial pressure off us for the coming week, is to meal prep at least three days worth of ‘grab & go’ lunches.

This saves us so much time in the manic mornings, but also so much money because being caught short and having to pop into somewhere for even a modest sandwich in Belfast city centre will cost you around ¬£4 per person. That being said, nobody likes to do without and have a dull lunch… work can be dull enough without your lunch hour being meh also.

This is where my lunch noodles come in…

Cheap to make? Yup.
Tasty? Yup.
Can be made in bulk? Yup.
Keeps well in the fridge? Yup.

I add a hefty amount of chicken to these to pacify the carnivore in our house, but they’re as tasty without or with half the chicken.



  • 500g Tesco Value Frozen Chicken Breast (¬£1.91)

  • 2 sachets Straight to Wok Noodles (89p from Lidl – Vitasia Brand) (89p)

  • 100g frozen sweetcorn (10p)

  • 100g frozen peas (7p)

  • 1 pepper, chopped (31p)

  • 1/2 red onion, finely sliced (10p)

  • 4 tbsp Peanut Butter (12p)

  • 2 tbsp sesame oil (9p)

  • 3 tbsp sweet chilli sauce (11p)

  • 2 tbsp soy sauce (5p)

  • 1 tsp black pepper (9p)

  • 1 tsp garlic powder/garlic granules (4p)

  • 1 beef stock cube, crumbled (12p)

  • 75mls¬†boiling water


  1. Personal preference, but I put the chicken in the slow cooker for 4 hours on high, and when cooked, I use two forks and shred it. Otherwise, you can just roast in the oven and shred after. While it cooks…
  2. ¬†Mix peanut butter, sesame oil, sweet chilli sauce, soy sauce, black pepper, garlic powder, the stock cube with the boiling water. Add the water gradually to gauge¬†the thickness as per preference – if like me, you’ll enjoy using a tiny whisk at this part.
  3. Open both packets of wok noodles and agitate into a mixing bowl.
  4. Add the veggies. Add ANY veggies you want – the sauce makes anything work with noodles. Leftover broccoli? Chuck it in. Leftover Brussel sprouts (how dare you!?) bash them in too!
  5. Add the shredded chicken and pour over the sauce. Toss to coat everything in the sauce
  6. Decant into three tupperware boxes and pop into the fridge.




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