Gordon Ramsay’s 15-minute chicken noodle recipe is perfect if you master slicing method

When the weather is cold outside, all you want is to make something delicious dinner, and chicken noodles are a tasty meal that can be very quick to make.  

Chicken noodles are not only packed with protein but are made with a mix of vegetables, and seasoning to make this dish absolutely mouthwatering, plus this recipe is very versatile so you can adapt it to add whichever ingredients you prefer. 

This recipe was developed by celebrity British chef Gordon Ramsay, who explained it takes less than 15 minutes to make and is very simple as long as you master the best way to slice up your chicken, broccoli, and garlic. 

We've had his 'ultra-creamy' mash and Thanksgiving turkey, but this could be the easiest recipe yet.

Gordon said: “Some of the best street foods I’ve ever eaten were in Asia. Every one of those little markets was filled with smells of delicious food which were all centered around an Asian staple: noodles. 

“Learn to cook those properly, and you’ll be surprised by how quick and easy it is to knock up a delicious dinner.” 

READ MORE: Make Gordon Ramsay’s ‘ultimate’ griddled chicken with chickpeas

How to make Gordon Ramsay’s 15-minute chicken noodles 

Ingredients 

• 8.25 ounces (250g) of chicken breast fillet
• 7.055 ounces (200g) of wide rice noodles 
• 7.055 ounces (200g) of broccoli 
• Two garlic cloves 
• Two beaten eggs
• Salt and pepper 
• Olive oil 
• Soy sauce 
• One lime (or lime juice) 

Kitchen essentials; 

• Wok (or a big frying pan with sides) 
• Rolling pin 
• Sharp knife 
• Bowl 
• Small bowl

Instructions 

1. To begin, place the noodles in a bowl and pour boiling hot water on them until the water covers them. Leave them to soak for around 12 to 15 minutes. 

2. Next, take your wok or pan and place it on the stove. Leave it to heat up and begin preparing your chicken breast. 

3. Take the chicken breast and slice it to butterfly it, which is a simple cooking technique to make the chicken thinner so it cooks evenly yet quickly. 

Gordon explained: “The secret to getting it really nice and thin is to cut it into strips. Take the knife, keep it nice and flat on the board, and sort of slice it in half like a sort of scallop. We call this butterflying the chicken.” 

4. Then take a rolling pin and gently roll over the chicken. Gordon said: “What it does is it sort of flattens it and allows you to slice it even thinner. The thinner the slices of the chicken, the crispier it gets.”  

5. Once the chicken has been flattened, slice it in half and begin slicing it into strips. Next, wash your knife and finely slice garlic. Gordon said: “The thinner the garlic, the crispier.” 

6. Take your broccoli and slice them in half from the top, so there is an even cut between the stem and the floret. Gordon said: “With a dish that literally takes minutes to put together, it’s important to get everything organized. Everything needs to be at your fingertips.” 

7. Place some olive oil in your wok or pan and drop the chicken in first. Season it with a touch of salt and pepper. Move the chicken around to make sure it cooks evenly. 

8. Once the chicken begins to sear, add in the garlic to your pan or wok. Cook until they begin to go golden and crispy. 

Gordon said: “Let that get really nice and crispy. The way to do it is to sort of spread all the chicken and the garlic up the sides of the pan, which is why it’s so important to cut the chicken into thin strips because it colors and cooks at the same time.” 

9. Once the garlic is crispy, add in your broccoli. Gordon said: “It might seem strange putting raw broccoli in like that, normally you would launch it in boiling water but you want that crunch.” 

10. Season the pan with soy sauce and continue to move around the ingredients until they are evenly coated. Next, take the ingredients out of the pan and pour them into a bowl. 

11. Give your pan a little wipe, and then add a teaspoon of olive oil to it. Drain the noodles using a food strainer or colander. 

12. Next, crack your two eggs into a small bowl and whisk them together. Pour the eggy mixture into your pan. Gordon said: “This is a really exciting way to finish this quick stir fry. Very classic. 

13. Spread the eggy mixture up the sides of the pan and keep moving it around. Lightly season the eggs with pepper and salt, then it is time to add the noodles to the pan. Next, add in your chicken, broccoli and garlic. 

14. Mix all the ingredients together in the pan until the egg is fully cooked. Place your stir fry in a bowl once ready, and sprinkle a little lime juice on each serving.

Gordon said: “There you have it. A very simple, delicious stir fry with rice noodles.”