Recipe: Chicken and vegetables buckwheat noodles

Feeling like a healthy lunch at work can only mean bringing a small salad that is not filling anyways for you?

Here are is a recipe provided to you by our very own dietitians and chefs in Khoo Teck Puat Hospital, that is not only delicious and easy to prepare, but for you to spice up your lunches at work, and maybe even a quick and easy dinner option the night before!

Chicken and vegetable buckwheat noodles


250g uncooked buckwheat noodles

250g lean chicken,

sliced into strips

2 C seasonal vegetables, sliced

2 tsp ginger, minced

1 tsp sugar

2 Tbsp light soy sauce

2 Tbsp rice bran oil

Spring onions and sesame seeds, to garnish


  1. Cook buckwheat noodles according to package instructions.

Rinse with cold water and drain thoroughly.

  1. To make sauce, combine soy sauce, sugar and two tablespoons

of water.

  1. Heat one tablespoon of rice bran oil in a frying pan, add chicken strips

and stir fry over high heat until cook through. Set aside.

  1. Add remaining oil to the frying pan, fry ginger until fragrant. Add

mixed vegetables and continue to stir until tender crisp. Add cooked

noodles, chicken and sauce mixture. Toss until combined.

  1. Garnish dish with spring onions and serve.


For more ideas on healthy, tasty and easy recipes, check out our KTPH website here:

If you have any general inquiries about diet and nutrition, you can contact us at our

Call-A-Dietitian hotline 983-22-983 !

Brought to you by Serene Chew, Dietitian of Khoo Teck Puat Hospital

Follow us on Instagram @ktph.dietitians for more nutritional goodness!

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