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Chicken noodle stir-fry recipe

Chicken noodle stir-fry recipe

295 ratings

You can’t go wrong with a classic chicken stir-fry. This simple recipe combines tender chicken thighs, broccoli and mushrooms with sticky soy sauce noodles for dinner on the table in under half an hour. See method

  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 510 calories / serving


  • 2 nests dried egg noodles
  • 1tbsp sunflower or vegetable oil
  • 2 chicken thighs, skinned, deboned and meat cubed
  • 1 garlic clove, finely sliced
  • 1cm piece fresh ginger, peeled and finely chopped
  • 1 head of broccoli, divided into small florets
  • 50g button mushrooms, sliced
  • 1 celery stalk, finely sliced
  • 1 red pepper, seeded and cut into strips
  • 2 tbsp soy sauce
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 16%
  • Sugars

    9g 10%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 56.4g Protein 31.5g Fibre 9.3g


  1. Cook the noodles in boiling salted water according to packet instructions. When cooked drain and toss with a little oil to stop them from sticking. Heat the oil in a wok or pan until very hot then add the cubed chicken. Toss over a high heat until golden in patches.
  2. Add the garlic and ginger and fry for 30 seconds, then add the vegetables. Fry everything over a high heat for two to three minutes, continually tossing the mixture to ensure even cooking. Check the meat is cooked through with no pink showing.
  3. Add the soy sauce and the cooked noodles and stir everything to combine. Serve immediately.

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

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