I love this recipe because it’s simple, healthy, and family-friendly. The combination of chicken, noodles, and vegetables creates a unique texture and a subtle sweetness that even picky eaters enjoy. They’re also versatile — I can serve them as finger food with dipping sauce, pack them for lunch, or pair them with rice or salad for a complete meal. Plus, they’re ready in under an hour with minimal fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
220g packet thin hokkien noodles 350g chicken breast mince 2 green onions, thinly sliced 1 medium carrot, grated 5 (100g) button mushrooms, finely chopped 2 tbsp sweet chilli sauce 2/3 cup dried multigrain breadcrumbs 2 tbsp canola oil Sweet chilli sauce, to serve
Directions
I start by placing the hokkien noodles in a large, heatproof bowl. I cover them with boiling water and let them stand for about 5 minutes, or until just tender. Then I drain them and rinse under cold water to stop the cooking process. Using kitchen scissors, I cut the noodles into 5cm lengths so they mix evenly into the meatball mixture.
Next, I add the chicken mince, green onions, grated carrot, chopped mushrooms, sweet chilli sauce, and breadcrumbs to the bowl of noodles. I mix everything together with a spoon or my hands until well combined.
I roll the mixture into balls, using about a tablespoon of mixture for each, and place them on a plate. I usually get around 20–24 balls from this recipe.
In a large frying pan, I heat the canola oil over medium-high heat. I cook the chicken noodle balls in batches for 6–7 minutes, turning them often so they brown evenly on all sides. Once they’re golden and cooked through, I transfer them to a paper towel-lined plate to drain any excess oil.
I serve them warm with sweet chilli sauce on the side for dipping — the perfect combination of savory and sweet.
Servings and Timing
This recipe serves 4 people and takes about 45 minutes in total — 30 minutes for prep and 15 minutes for cooking. It’s ideal for a quick dinner, lunch, or a fun party appetizer.
Variations
I sometimes add finely chopped capsicum or zucchini for extra vegetables. For a touch of spice, I mix in a teaspoon of chili paste or garlic. If I want a different flavor profile, I replace the sweet chilli sauce with teriyaki or soy sauce. For a crispier finish, I bake them in the oven at 200°C for about 20 minutes instead of frying.
Storage/Reheating
I store leftover chicken noodle balls in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 180°C for about 10 minutes or microwave them for 1–2 minutes until hot. They can also be frozen — I arrange them in a single layer on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. To serve, I reheat them straight from frozen in the oven until piping hot.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 200°C for 20 minutes, turning halfway through, for a lighter version.
Can I use other types of noodles?
Yes, rice noodles or vermicelli work just as well — I just make sure they’re cut short.
How do I keep the mixture from being too sticky?
I lightly wet my hands before rolling to make shaping easier.
Can I make them ahead of time?
Yes, I roll them in advance and store them in the fridge for up to 24 hours before cooking.
What can I serve them with?
I like them with rice, salad, or just sweet chilli dipping sauce.
Can I make them gluten-free?
Yes, I use gluten-free noodles and breadcrumbs.
Can I air-fry these?
Absolutely — I cook them at 180°C for about 12 minutes, turning halfway through.
What vegetables work well in this recipe?
Carrot, zucchini, and finely chopped cabbage are great additions.
How do I know they’re cooked through?
They should be golden all over and no longer pink inside.
Can I use pre-cooked chicken?
No, raw mince is best as it binds the ingredients together during cooking.
Conclusion
These Chicken Noodle Balls are a fun, flavorful twist on traditional meatballs. I love how easy they are to make and how versatile they can be for different occasions. Whether served as a main dish, party snack, or lunchbox filler, they’re always a hit — tender inside, golden outside, and perfectly delicious with a side of sweet chilli sauce.
Fun, flavorful Chicken Noodle Balls made with chicken mince, noodles, and vegetables — crispy on the outside, juicy on the inside, and perfect for family meals, picnics, or lunchboxes.
Total Time:45 minutes
Yield:20–24 balls (serves 4)
Ingredients
220 g Thin hokkien noodles
350 g Chicken breast mince
2 Green onions, thinly sliced
1 Medium carrot, grated
5 (100 g) Button mushrooms, finely chopped
2 tbsp Sweet chilli sauce
2/3 cup Dried multigrain breadcrumbs
2 tbsp Canola oil
Sweet chilli sauce, to serve
Instructions
Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until tender. Drain, rinse under cold water, and cut into 5 cm lengths.
In a large bowl, combine chicken mince, green onions, carrot, mushrooms, sweet chilli sauce, breadcrumbs, and noodles. Mix until well combined.
Roll mixture into tablespoon-sized balls (about 20–24) and place on a plate.
Heat oil in a large frying pan over medium-high heat. Cook balls in batches for 6–7 minutes, turning often, until golden and cooked through.
Transfer to paper towels to drain. Serve warm with sweet chilli sauce for dipping.
Notes
Swap hokkien noodles for rice noodles or vermicelli.
Add chopped zucchini or capsicum for extra veggies.
For a baked version, cook at 200°C for 20 minutes, turning halfway through.
Air-fry at 180°C for 12 minutes for a lighter option.
Wet hands lightly when rolling to prevent sticking.
Freeze raw or cooked balls for up to 2 months and reheat in the oven until hot.
