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Chicken Noodle Stir-fry

Chicken Noodle Stir-fry

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50


Serves 4

  • Coriander 1/2 sprig

  • Garlic cloves. 3 nos

  • ginger 5 piece

  • Spring onions1 1/4 kgs

  • Red chilli 1 nos

  • Lime 1 nos

  • carrots 2 nos

  • Head of broccoli 1 nos

  • Skinless chicken breasts 2 nos

  • Egg noodles 250 gms

  • Unsalted cashew nuts 50 gms

  • Vegetable oil(as needed) 1/2 cups

  • Black pepper(as needed) 1 tsp

  • Low-salt soy sauce 2 tsp

  • Fish sauce 1 tsp


  • 01

    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.

  • 02

    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.

  • 03

    Cut the broccoli into small florets,then finely shred the stalk.cut the chicken into 1cm strips.

  • 04

    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.

  • 05

    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.

  • 06

    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.

  • 07

    Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.



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