Tender chicken breast, crisp vegetables and the aroma of spices come together with barley noodles for a hearty, vibrant dinner. Everything cooks in one deep skillet or sauté pan: minimal washing up, maximum flavor and nourishment.
Ingredients
- Barley noodles — 8.5 oz | 240 g
- Chicken breast — 8.8 oz | 250 g
- Carrot — 1
- Yellow onion — 1
- Red bell pepper — 1
- Frozen green peas — 5 tbsp
- Water — 2 1/2 cups | 600 ml
- Ground paprika — 1/2 tsp
- Ground black pepper — 1/2 tsp
- Turmeric — 1/2 tsp
- Salt — 1 tsp
- Ground cumin — a pinch
Step-by-step recipe
- Prepare the ingredients: cut the chicken breast into small cubes, the onion into half-moons, the carrot into thin matchsticks, and the bell pepper into strips. Do not thaw the peas.
- In a deep skillet or sauté pan, heat 2–3 tbsp from the total amount of water over medium heat. Add the onion and carrot, and cook for 3–4 minutes, stirring, until softened.
- Add the chicken and cook for 5–6 minutes, until the pieces turn opaque. Stir in the paprika, turmeric, black pepper, cumin and salt, mixing thoroughly.
- Add the bell pepper and green peas, and cook for another 2 minutes.
- Pour in the remaining water so the total comes to 2 1/2 cups | 600 ml, and bring to a boil.
- Add the barley noodles and spread them out in the pan. Cook for 7–9 minutes over medium heat, until the noodles are done, stirring occasionally so they do not stick together.
- If the noodles absorb the liquid too quickly, add a little more boiling water as needed, then taste and adjust the salt and seasonings.
- Remove from the heat, cover with a lid and let stand for 2–3 minutes. Serve at once, finished with fresh herbs if you like.
Nutrition per serving
| Calories | 317 kcal |
|---|---|
| Protein | 23 g |
| Fat | 3.5 g |
| Carbohydrates | 52 g |
| Fiber | 7 g |
| Sodium | 500 mg |
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Tips and variations
- For a deeper savory note, add 1–2 tbsp soy sauce at the end instead of part of the salt.
- Increase the heat with a pinch of chili flakes or a little hot pepper.
- Do not stir the noodles too vigorously during the first 2–3 minutes of cooking; let them soften slightly so they do not break.
- Swap in seasonal vegetables: green beans, broccoli or corn all work beautifully here.
- For juicier chicken, do not overbrown it at the sautéing stage — finish cooking it together with the noodles and sauce.
FAQ
What can I use instead of barley noodles?
Wheat noodles, rice noodles or even spaghetti will work. Adjust the cooking time for the type you choose and follow the package instructions for doneness.
Can I make it without chicken?
Yes — make a vegetable version by increasing the amount of vegetables and peas, and adding mushrooms. For extra heartiness, add chickpeas or tofu.
How should I store and reheat it?
Store in an airtight container in the refrigerator for up to 2 days. Reheat over low heat with 1–2 tbsp water under a lid, or in the microwave.