Chicken Noodle Stir Fry

20 mins
Serves 1
Easy
Stir frying is one of the quickest ways to make a meal, so this recipe is ideal for when you don’t have much time. You can use whatever vegetables you want - we've gone with carrot, broccoli and bean sprouts.
Recipe by:  
Alex Harvey
Ingredients:

75g egg noodles

1 chicken breast

mixed stir fry vegetables

1 clove of garlic

1 small piece of ginger

1 spring onion

2 tbsp soy sauce

vegetable oil (for cooking)

per portion
(estimation)
Let's Cook:

Start by peeling the garlic and ginger before chopping into small pieces. Remove the outer layer of skin from the spring onion and give it a quick wash before chopping it finely.  Peel and chop all of the vegetables and set aside ready to cook.

On a separate chopping board, prepare the chicken by cutting it into strips about 1 cm thick. Place in a bowl, drizzle over 1 tbsp of soy sauce as well as a tablespoon of water. Mix it together so that the sauce is fully coating the chicken before covering the bowl and putting it in the fridge.

Prepare the noodles by following the instructions on the packet. Once fully cooked, drain them using a colander and pour a drizzle of vegetable oil over to prevent them from sticking together.

​​Heat a wok or large non-stick pan to a high temperature and add a drizzle of oil to the pan. Carefully add the chicken and allow it to cook for 1 minute before turning it over to brown the other side.

Once the chicken is completely cooked, throw in the garlic, ginger and spring onions. Leave for about a minute before adding the rest of the vegetables and the remaining soy sauce. After a further 2 minutes, add the noodles and mix everything together.

 
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