Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Stir-fried chicken noodles with vegetables recipe

13 ratings

This fragrant dish made with garlic and ginger is a great way to introduce kids to different flavours. They will love it even more if they get to help with the cooking too! You will need: large bowl, sharp knife, large wok, kitchen paper, wooden spatula or tongs. See method

Serves 4
Takes 25 mins
330 calories / serving
Healthy

Ingredients

For the marinade

1 tablespoon cornflour
5ml (1 tsp) soy sauce

For the stir-fry

350g (12oz) mini chicken fillets, halved if large
30ml (2 tbsp) vegetable oil
1 red pepper, thickly sliced
150g (5oz) mangetout, halved
2 spring onions, sliced, whites and greens separated
75g (3oz) beansprouts
1 garlic clove, chopped
1 teaspoon fresh ginger, finely chopped or grated
375g (12 1/2oz) pack fresh egg noodles
30ml (2 tbsp) soy sauce

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1390kj
330kcal 17%
Fat
9g 12%
Saturates
1g 6%
Sugars
5g 6%
Salt
1.5g 25%

of the reference intake
Carbohydrate 33.8g Protein 28.3g Fibre 4.4g

Method

In a large bowl, mix together the cornflour and 1 tsp soy sauce. Add the chicken and toss until well coated. Set aside while you prepare the veg.
Place a large wok over a high heat. When the wok is hot, add 1 tbsp of oil and swirl around the pan. Use kitchen paper to pat the chicken fillets dry and then add to the wok.
Use a wooden spatula or a pair of tongs to keep the chicken moving around the wok, until it is cooked through and no pink meat remains, about 5 minutes. Remove from the wok and set aside.
Pour the remaining oil into the wok and swirl around, as before. Add the red pepper and cook for a minute. Add the mangetout and cook for 2 minutes more until just tender, stirring all the time. Add the spring onion whites and the beansprouts and cook for another minute. Stir in the garlic and ginger and stir-fry for 30 seconds.
Add the noodles to the wok, along with the chicken, and then pour the remaining soy sauce in, along with a splash of water, if needed and cook, stirring often, until the noodles and the chicken are heated through. Sprinkle over the spring onion greens and serve straightaway.

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.