Gingered chicken noodles recipe

36 ratings Rate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 625 calories / serving
  • Healthy
Add this recipe to your binder.

Whip up this vibrant gingered chicken stir-fry noodle for a speedy midweek meal. The combination of punchy ginger and sweet crunchy vegetables will have your whole family wanting more.

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well. Cut into a portion of the chicken and ensure it is cooked through, with no pink showing. Serve.

See more Thai recipes

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

  • Ingredients

  • 1 tbsp stir-fry or vegetable oil
  • 500g (1lb) chicken breast fillets, sliced
  • 2 carrots cut into thin sticks
  • 1 red pepper, deseeded and sliced
  • 150g (5oz) broccoli florets
  • 250g (8oz) baby corn or sugarsnap peas
  • 2-3 tsp frozen chopped ginger
  • 1 clove garlic, crushed
  • 1 x 400g pack Ready To Wok Thai Ribbon Noodles
  • 100ml (3 1/2fl oz) chicken stock
  • 3 tbsp sweet chilli dipping sauce 
  • 3 tbsp chopped fresh coriander
  • Energy 2640kj 625kcal 31%
  • Fat 13g 19%
  • Saturates 3g 19%
  • Sugars 7g 8%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 75.1g Protein 47.9g Fibre 7.1g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.