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!
Whisk together all sauce ingredients and season generously with black pepper.
PREP CHICKEN AND VEGGIES
Dice chicken into 2cm (0.8in) pieces. Cut broccoli into small florets and dice carrot. Crush garlic.
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.
Pour in the sauce and let it bubble and thicken for a couple of minutes (while stirring, so that everything is well coated).
Divide stir fry between warmed serving bowls and sprinkle with sesame seeds to finish.
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.
CHICKEN NOODLE STIR FRY | https://www.yourultimatemenu.com/chicken-noodle-stir-fry/