1. Home
2. Recipes
   1. Meat
   2. Healthy
   3. Top 10s
   4. Dinner party recipes
   5. Roast recipes
   6. Cook books
   7. Cheap eats
   8. Low fat recipes
   9. Fish
   10. A-Z
   11. Summer recipes
3. Baking
4. Vegetarian recipes
5. Seasonal food
6. Features & guides
7. Know how
8. Promotions
9. Magazine
10. Subscribe

1. Recipes

Stir-fried chicken and vegetable noodles recipe

By Angela Boggiano

Serving instructions

1. Serves 4-6
2. Ready in 20 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This noodle stir fry is so simple to make with chicken breasts cut into stips, cooked up with some vegetables and served with some beansprouts.

Ingredients

1. 250g dried medium egg noodles
2. 1 tbsp groundnut oil
3. 2 skinless chicken breasts, cut into strips
4. 4 spring onions, trimmed and sliced
5. Small knob fresh ginger, finely chopped or grated
6. 200g beansprouts
7. 1 large carrot, cut into matchsticks
8. 125g baby sweetcorn, halved lengthways
9. 150g mangetout, finely sliced lengthways
10. For the sauce
11. 2 tbsp soy sauce
12. 2 tbsp oyster sauce
13. 2 tbsp sweet chilli sauce

Method

1. 1. Mix the sauces together and set aside. Cook the noodles according to pack instructions, drain and set aside.
2. 2. Put a large wok or frying pan over a high heat. When hot, add
3. the oil and chicken and stir-fry for 8 minutes, until golden and cooked through. Add the spring onions, ginger, beansprouts, carrot, baby corn and mangetout. Stir-fry for a further 1 minute.
4. 3. Add the noodles and sauce to the wok and stir-fry for 1-2 minutes, until well mixed. Serve hot.

Comments

(You have to be registered and signed-in to make a comment)

• Register

Share

Pin It

Other easy recipes

• Double espresso tart recipe
• Crepes suzettes recipe
• Coleslaw recipe
• Spiced potted crab recipe
• Watermelon, feta and avocado salad recipe