Creamy Chicken Noodles – Hot Lunch Recipe

  • Author: Ciara Attwell
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 1 1x
  • Category: Lunchbox


Chicken, vegetables and noodles in a creamy mild curry sauce. Perfect to whip up in less than 10 minutes to add to food flasks for school lunches


  • 50g dried noodles
  • 60g frozen mixed vegetables
  • 2 tsp mild curry paste
  • 100ml cold water
  • 1 tsp cornflour
  • 50g cooked chicken
  • 1 tbsp creme fraiche


  1. Heat up the food flask by filling it with boiling water and add the lid. Leave for 15 minutes then pour the water out.
  2. In the meantime add the noodles and frozen vegetables to a small wok or saucepan, cover with boiling water and cook for 5 minutes.
  3. Drain the noodles and veggies and leave them to the side.
  4. In the same pan add the curry paste and cook for 1 minute, stirring constantly.
  5. Mix the water with the cornflour and mix until dissolved.
  6. Pour this into the curry paste. Stir well and cook until the sauce starts to thicken.
  7. Add the cooked chicken and creme fraiche and cook for another minute or more until the chicken has warmed through.
  8. Add in the noodles and veggies and mix well.
  9. Transfer to the drained food flask and add the lid immediately.