![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Stir-fried chicken and vegetable noodles
- Published: 30 Apr 07
- Updated: 18 Mar 24
This chicken and vegetable stir fry is an easy but satisfying recipe served with noodles and beansprouts.
![Stir-fried chicken and vegetable noodles](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/422333-1-eng-GB_stir-fried-chicken-and-vegetable-noodles-768x768.jpg)
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
- Mix the sauces together and set aside. Cook the noodles according to pack instructions, drain and set aside.
- 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.
- Add the noodles and sauce to the wok and stir-fry for 1-2 min, until well mixed. Serve hot.
- Recipe from May 2007 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter