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Cook speedy chicken noodles

Check out this recipe to whip up a tasty chicken stir fry.

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You’ll need

  • Ingredients (see recipe)
  • Measuring scales and measuring cups
  • Knife
  • Chopping board
  • Kettle
  • Saucepan
  • Sieve
  • Large frying pan
  • Spoon or spatula
  • Access to stove
  • Access to sink
  • Washing up liquid
  • Heatproof gloves
  • First aid kit, including for burns
  • A way to put a fire out, such as a fire extinguisher
  • Plates or bowls, and cutlery (for serving)

Before you begin 

  • Use the safety checklist to help you plan and risk assess your activity. There’s also more guidance to help you carry out your risk assessment, including examples.
  • Make sure all young people and adults involved in the activity know how to take part safely.
  • Make sure you’ll have enough adult helpers. You may need some parents and carers to help if you’re short on helpers. 
  • Check for allergies, intolerances, fasting, food-related medical conditions, eating problems, food sensitivities or dietary requirements, then adjust the food items used as needed. This may include making sure there’s no cross-contamination of packaging and no cross-contamination during the storage, preparation, cooking and serving. 
  • You may need to use separate chopping boards, equipment and utensils, such as tongs or toasters, for different dietary requirements, allergies and foods.
  • If you’re unsure, check with the young person and their parents or carers. You can check with the adult directly if it’s a volunteer or helper.
  • Some people may not like certain food textures or tastes and that’s OK. People don’t need to use all the ingredients if they don’t want to, and no-one should be made to try foods if they don’t want to. You can try to find an alternative for them. 
  • You can read our guidance on food preparation. 
  • Always have a hand-washing station, wash hands regularly throughout the activity, and take extra hygiene precautions when handling food. If you're using gloves to prepare food, treat them like your hands. Wash any gloves before using them, and in between tasks if necessary.
  • Spray and wipe down all working surfaces and tables with anti-bacterial spray before and after use, and wash any equipment you’re using in hot soapy water.
  • Take extra hygiene precautions when handling raw meat, such as regular hand washing.
  • Keep raw and ready-to-eat foods separate, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. 
  • Make sure food is properly cooked before you serve it. Always cut through poultry and meat to make sure it's fully cooked, especially when barbecuing food. Make sure it's cooked all the way through, not just browned on the outside.
  • Always follow cooking instructions and never use food past its use-by date. 
  • Keep food out of the fridge for the shortest time possible.
  • At the start of this activity, remind everyone of kitchen or indoor cooking safety rules and how to act safely. Always tie hair back, tuck in neckers and loose clothing, and wear closed-toe shoes. Read our guidance for food safety.
  • You may want to run a demonstration on how to use the equipment safely, such as for cooking or chopping ingredients. You could use our kitchen safety activities before this session.
  • Make sure any cooking equipment or heat sources, such as ovens and hobs, always have adult supervision, including during free time and arrival times. If anyone struggles with sensing danger, you should consider providing extra adult supervision. This could be especially helpful at unstructured times, such as breaks or waiting to cook.
  • Remind everyone to keep their fingers away from any knives. You may want to use blunt, child-friendly knives, or you could also have ingredients pre-chopped.
  • If you’re using a gas stove, tabletop hob plates or a mini oven, make sure it’s on a stable heatproof surface and in a clear and open area, with plenty of ventilation. Gas appliances and sources can increase risk of carbon monoxide exposure. Take a look at our guidance on different cooking methods and carbon monoxide.
  • You may want to put child-safe locks on cupboard doors to prevent access by young people, especially for cupboards containing matches, cleaning products or chemicals.
  • People can work in small groups or as a whole group to bake or cook. Each group should have adult supervision.
  • You may want to work in groups, but have everyone use the same cooking source, rather than each group having their own.
  • You may wish for groups to make or prepare the ingredients in a wider, more spacious area, then invite each group into the kitchen to cook one at a time. 
  • Remember the groups not using the kitchen or cooking will still need to be supervised, always following the Yellow Card. 
  • Make sure you have all the ingredients ready. You may want to pre-chop or pre-measure some ingredients.

 

Planning and setting up the activity 

  • Remember to give a safety briefing for the cooking equipment and methods you’re using. You may wish to demonstrate the methods or activity before you all start cooking. 
Bowl of chicken noodles.

Ingredients

  • 160g green beans
  • 250g egg noodles
  • 500g chicken breast
  • 2 red peppers
  • 1 lime
  • 80g ketjap manis (sweet soy sauce)
  • 40ml soy sauce
  • 30g honey
  • 250ml tomato ketchup

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

 

Cook the noodles

  1. Boil a full kettle of water. 
  2. Trim the green beans, then cut into thirds.
  3. Pour the boiled water into a saucepan, add about half a teaspoon of salt and place on a high heat. 
  4. Add the noodles and cook for about 4 minutes until tender.
  5. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Fry the chicken

  1. Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
  2. Once hot, add the diced chicken and green beans.
  3. Fry, stirring occasionally for about 4 to 5 minutes, until starting to brown.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bring on the veg

  1. Once the chicken is browned, add the sliced pepper to the pan.
  2. Stir-fry for 4 to 5 minutes more.

Sauce things up

  1. Stir the cooked noodles into the pan along with the ketjap manis (sweet soy sauce), soy sauce, honey and ketchup. If your honey has hardened, put the sachet in a bowl of hot water for 1 minute to loosen.
  2. Squeeze in some lime juice from a lime wedge and stir-fry for about 2 to 3 minutes more, until everything's piping hot and the chicken is cooked through. 
  3. Add a splash of water if you feel it needs it.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish and serve

  1. When your stir-fry is ready, divide it between your bowls.
  2. Serve with the remaining lime wedges alongside for squeezing over. Enjoy!

Reflection

This activity gave everyone the opportunity to try something new and work as a team to cook some food. Have you made anything similar before? How easy was it to make? What was it like following the recipe?

Safety

All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.

You must run your activities in line with the Safeguarding Code of Conduct for Adults (Yellow Card) and report any concerns to the UK HQ Safeguarding Team.

Hot items and hot water

Kettles, cookers and microwave ovens produce a lot of heat by the very nature of them. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision. Use on a suitable surface, protecting it if necessary. Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds.

Fires and stoves

Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.

Cooking

Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Food

Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.

Flammable items

Always take care when using flammable items, especially if you’re near fire. Always follow the manufacturer’s instructions and guidelines.

  • If anyone needs help or struggles with fine motor skills, give them the opportunity to work in pairs or small groups. They could also work with a young leader or an adult volunteer. The person they’re working with can help with the parts they find fiddly to do or tricky. 
  • If anyone struggles with fine motor skills, a funnel could be used to help them pour the ingredients into a bowl or jug.
  • If you’re measuring out ingredients, anyone who struggles with maths can partner up with or join a group with someone who’s more confident at the measuring part of this activity. Alternatively, a young leader or adult could support them in the measuring part of this activity.
  • Remember, some baking and cooking activities can be done either sitting or standing – people can choose whichever way is best for them. People could work with a partner, with one taking on any standing tasks and the other doing tasks seated.

All Scout activities should be inclusive and accessible.

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