Chicken Noodle Stir-fry

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Chicken Noodle Stir-fry


Cooking Time

Preparation Time :10 Min

Cook Time : 40 Min

Total Time : 50 Min


Serves : 4
  • 1/2 sprig coriander

  • 3 nos garlic cloves.

  • 5 piece ginger

  • 1/4 kgs spring onions1

  • 1 nos red chilli

  • 1 nos lime

  • 2 nos carrots

  • 1 nos head of broccoli

  • 2 nos skinless chicken breasts

  • 250 gms egg noodles

  • 50 gms unsalted cashew nuts

  • 1/2 cups vegetable oil(as needed)

  • 1 tsp black pepper(as needed)

  • 2 tsp low-salt soy sauce

  • 1 tsp fish sauce


  • Pick the coriander leaves and finely slice the stalks,then keep it aside.perl and finely slice the garlic,then peel the matchstick the ginger.
  • Trim and finely slice the spring onions,deseed and finely slice the chilli and cut the lime into wedges.Trim,peel and thinly slice the carrots.
  • Cut the broccoli into small florets,then finely shred the stalk.cut the chicken into 1cm strips.
  • Cook the noodles, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
  • Heat 1 tablespoon of vegetable oil in a large frying pan.Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
  • Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
  • Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.