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Bang bang chicken noodle stir-fry

Feed the whole family with this bang bang chicken noodle stir fry. Cook the chicken thighs until golden and crispy, then slice and toss with colourful peppers, courgette ribbons and spicy noodles.

Serves 4



1. Heat the oil in a wok over a medium-low heat. Fry the chicken skin-side down for 10 mins or until the skin is crispy. Flip and fry for 10 mins, or until cooked through. Transfer to a plate; cover loosely with foil.

2. Reheat the wok over a high heat, add the peppers and chopped courgette; stir-fry for 5 mins. Meanwhile, bring a pan of water to the boil, crumble in the stock cube, then add the noodles. Simmer for 4-5 mins until just cooked, then drain well.

3. Add the garlic and crushed chillies to the wok; stir-fry for 2 mins. In a bowl, mix the soy, sugar and the lime zest and juice. Add to the wok, bubble for 2 mins, then add the courgette ribbons and noodles. Toss with tongs to coat in the sauce.

4. Slice the chicken into strips. Divide the noodles between 4 bowls and top with the chicken. Serve with the lime wedges and extra crushed chillies, if you like.

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