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Chicken noodle stir-fry recipe

554 ratings

You can’t go wrong with a classic chicken stir-fry recipe. This simple recipe combines sticky soy sauce glazed chicken thighs with plenty of veg, toasted cashews and noodles for dinner on the table in half an hour. See method

Serves 4
15 mins to prepare and 15 mins to cook
478 calories / serving

Ingredients

2 nests dried egg noodles
1 tbsp sesame oil
3 skinless boneless chicken thighs, cut into strips
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 garlic clove, peeled and finely sliced
3cm piece ginger, peeled and cut into matchsticks
100g Tenderstem broccoli, halved and cut lengthways
100g baby corn, thickly sliced diagonally
75g chestnut mushrooms, sliced
1 yellow pepper, deseeded and cut into strips
50g raw cashew nuts, toasted
150g pot fresh edamame beans

Shop ingredients

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
2005kj
478kcal 24%
Fat
25g 35%
Saturates
5g 25%
Sugars
11g 12%
Salt
2.2g 37%

of the reference intake
Carbohydrate 37g Protein 28g Fibre 4.4g

Perfect pairing...

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Method

Boil the noodles, following pack instructions, then drain and set aside.
Meanwhile, heat the sesame oil in a wok or large frying pan over a high heat until very hot. Add the chicken and stir-fry for 6-7 mins until golden and crispy. Add the soy sauce and honey and heat for 30 secs until bubbling and the chicken is coated. Tip the contents of the pan into a bowl and set aside. Wipe out the pan with kitchen paper.
Add the vegetable oil to the pan, then add the garlic and ginger and cook for 30 secs. Add the broccoli, baby corn, mushrooms and pepper, then stir-fry for 3-4 mins, continually tossing the mixture to help it cook evenly. Add the cashews and edamame beans and toss for 1 min.
Return the chicken to the pan, stir to combine and serve over the noodles.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.