Stir-fried chicken and noodles in plum sauce
- August 2008
- Serves 2
- Ready in 20 minutes
These quick chicken noodles make a speedy, filling supper for two, and the Chinese flavours will add some variety to your weeknight roster.
Looking for a quick version of a Chinese takeaway classic? Try this cheat’s lemon chicken recipe.
- Dairy-free recipes
- 300g chicken strips
- 2 tsps sunflower oil
- A handful baby corn
- 2 pak choi, sliced
- 150g pack straight-to-wok egg noodles
- 3 tbsp plum sauce
- Stir-fry the chicken strips in sunflower oil until browned.
- Add a handful of baby corn and the pak choi. Stir-fry for 2 minutes with a dash of water, then add the egg noodles, plum sauce and water.
- Toss until the noodles are piping hot.
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