Stir-fried chicken and vegetable noodles

Stir-fried chicken and vegetable noodles
  • Serves icon Serves 6
  • Time icon Ready in 20 min

This chicken and vegetable stir fry is an easy but satisfying recipe served with noodles and beansprouts.

Ingredients

  • 250g dried medium egg noodles
  • 1 tbsp groundnut oil
  • 2 skinless chicken breasts, cut into strips
  • 4 spring onions, trimmed and sliced
  • Small knob fresh ginger, finely chopped or grated
  • 200g beansprouts
  • 1 large carrot, cut into matchsticks
  • 125g baby sweetcorn, halved lengthways
  • 150g mangetout, finely sliced lengthways

For the sauce

  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chilli sauce

Method

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

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