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Gingered chicken noodles recipe

43 ratings

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. See method

Serves 4
5 mins to prepare and 15 mins to cook
625 calories / serving
Healthy
Dairy-free

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

Each serving contains

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

Method

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 mins.
Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 mins. 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.