CHICKEN NOODLE STIR FRY
PRINT RECIPE PDF

This chicken noodle stir fry is a simple, really nice weeknight meal! Super easy to throw together, plenty of delicious sauce, enough nourishing veggies and quite comforting too.

Big bowl of chicken noodle stir fry ready to serve.

Do you struggle to find meals that appeal to the whole family? If they don’t mind a few veggies, I feel like this chicken noodle stir fry could be a winner!

When I put the recipe together, I wasn’t really expecting much. We ended up loving it though! The sauce is mild yet moreish and the sweetcorn goes so well with the chicken. Best of all, it’s quick, easy and made from scratch.

Once you’ve given it a try, I’d love to hear what you think. You can scroll down and leave a comment at the bottom of the page 😊

 

PRINT RECIPE PDF
Big bowl of chicken noodle stir fry ready to serve.

CHICKEN NOODLE STIR FRY

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This chicken noodle stir fry is a simple, really nice weeknight meal! Super easy to throw together, plenty of delicious sauce, enough nourishing veggies and quite comforting too!

QUICK PRINT

Ingredients

SAUCE

  • 1/2 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
  • 1/4 cup soy sauce (60ml)
  • 3 Tbsp honey
  • 1 Tbsp cornflour dissolved in 1 Tbsp cold water
  • 1 Tbsp sesame oil
  • 1 1/2 tsp white vinegar
  • 3/4 tsp Chinese five spice

STIR FRY

  • 500 g boneless, skinless chicken thighs (1lb 2oz)
  • 1 broccoli
  • 1 carrot
  • 3 cloves garlic
  • 1 Tbsp peanut oil
  • 400 g can whole corn kernels (14oz)
  • 2 tsp finely grated ginger
  • 400 g hokkien noodles (14oz)
  • 1 Tbsp sesame seeds

Instructions

  1. MAKE SAUCE

    Whisk together all sauce ingredients and season generously with black pepper.

  2. PREP CHICKEN AND VEGGIES

    Dice chicken into 2cm (0.8in) pieces. Cut broccoli into small florets and dice carrot. Crush garlic.

  3. Heat oil in a large wok or frying pan over high heat. Add chicken and stir fry until browned all over and almost cooked through (about 5 minutes). Add broccoli and carrot and cook until tender (2-3 minutes). Drain corn and add to wok together with the garlic and ginger. Stir fry for 1 minute, then stir in the noodles.

  4. Pour in the sauce and let it bubble and thicken for a couple of minutes (while stirring, so that everything is well coated).

  5. SERVE

    Divide stir fry between warmed serving bowls and sprinkle with sesame seeds to finish.

Recipe Notes

WINE MATCH: A Chenin Blanc, if you can find one! An off-dry Riesling would work too.

GLUTEN-FREE OPTION: Choose gluten-free stock powder and soy sauce. Make sure cornflour is gluten-free. Replace hokkien noodles with rice noodles, preferably the thicker style ones (you will need to pre-cook - follow instructions on the packet).
INGREDIENT SWAPS / NOTES: If you don’t like Chinese five spice, you can leave this out. Chicken could be replace with diced pork, beef or prawns.
STORING AND REHEATING: Store individual portions in airtight containers and reheat in the microwave.

 

ALSO ON THE MENU

 

WANT TO SHARE?

Leave a Reply

Your email address will not be published. Required fields are marked *