Delicious and Easy Chicken Noodle Stir Fry
Stir fry is the perfect quick fix mid week dinner! Here I give you all the tips and tricks you need to create the most mouthwateringly delicious, and most importantly EASY Chicken Noodle Stir Fry!
Servings: 3
Cost: £3 / $4
Equipment
- Sharp Knife & Chopping Board
- Bowls (for storing prepped ingredients)
- Small Pot, Tongs & Colander (for cooking noodles)
- Large Wok & Wooden Spoon
Ingredients
Chicken
- 250g / 9oz Chicken Breast, sliced into thin strips
- Salt, as needed
- 1-2 tbsp Vegetable Oil
- 1 Red Chilli, deseeded & finely diced (see notes)
- 1 tsp finely diced/grated Ginger
- 1 tsp finely diced Garlic (approx 1 large clove)
Sauce
- 2 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 Fresh Lime, juice only
- 1 tsp Brown Sugar
- 1/8 - 1/4 tsp White Pepper
Veg & Noodles
- 150g / 5oz Dried Noodles (see notes)
- drizzle of Toasted Sesame Oil (approx 1 tbsp)
- 2 small or 1 large Carrots, sliced into thin matchsticks
- 1 Red Pepper, sliced into strips (Bell Pepper in US, Capsicum in AUS)
- 3-4 Spring Onions, sliced into 1" pieces then divided into green part & firm/white part
- 4-6 Chestnut Mushrooms, sliced
- 75g / 2.6oz Mangetout
Garnish
- Crushed Toasted Peanuts
- Sesame Seeds
Instructions
- Combine the sauce ingredients in a small bowl and place to one side.
- Prep all the veg and have it ready to add to the pan. I like to pair them in order of cooking order: carrot and red pepper, mushrooms and white part of the spring onion, then mangetout and the green part of the onions.
- Cook the noodles in boiling water as per the packet instructions. Drain in a colander then toss in a good drizzle of toasted sesame oil. Leave to one side.
- In a large wok (or other suitable pan) add 1 tbsp oil over high heat. Season the sliced chicken all over with salt (1/4 tsp or so) and when the oil is hot, add the chicken to the wok. Fry until sealed on the outside and almost cooked through the centre, then add the chilli, garlic and ginger. Fry for another 30 seconds or so until the chicken is just about cooked through and the aromatics begin to take on colour (careful they don't burn). Take the wok off the heat and transfer the chicken and aromatics to a bowl to one side.
- Add the wok back to high heat and top up with oil if needed. Once hot again, add the carrot and red pepper and fry for a couple of minutes until they start to lightly colour and soften very slightly. Add the mushrooms and white part of the onion and fry for another 1-2 minutes, then add the mangetout and green parts and fry for another minute, or until they soften slightly.
- Add the noodles and the chicken and aromatics, then pour in the sauce. Give everything a good toss until the sauce soaks up and everything is evenly distributed. The noodles might be a little sticky at the start, but the sauce will loosen them up as you toss.
- Serve with extra garnish and enjoy!
Video
Notes
a) Red Chilli - I typically use a medium red chilli, the ones you get in packets at the supermarket by the fresh herbs. Even after deseeding it, using the whole thing will result in a good kick of spice. If you're at all wary just use 1 tsp of the chilli (or work to spice preference). You can always add more spice at the end if needed.
b) Noodles - I recommend using dried medium egg noodles if you can. If you need to, you should be able to gently pull apart a nest of noodles if you need to in order to get the exact weight (150g/5oz).
c) Heat - it's essential to make sure your heat is high from start to finish. You want your veg light and crispy, not limp and soggy. Keep everything moving throughout to make sure they don't burn.
d) Chicken - allow the chicken to just come to room temperature, don't fry straight from the fridge. I find that frying cold meat produces too much moisture and prevents it from browning. Also, don't panic if your chicken isn't 100% cooked through after initially frying it. The carryover heat will continue to cook the chicken whilst it's resting. It will also finish off cooking when you return it to the wok. In all cases, I recommend slicing the chicken quite thinly so it cooks quickly and incorporates well with all the other ingredients.
e) Overpacking - whilst it's great to pack as much veg in the wok as possible, you don't want to overdo it. If there's too much in the wok at once everything is just going to steam instead of fry. This will not only inevitably increase the time it takes for everything to cook, but will also cause everything to steam instead of fry. The recipe measurements I've provided will offer 3 modest portions.
f) Updated - Recipe updated on 15/01/25 just to tidy up the recipe and streamline the method.
Nutrition
Calories: 253kcal | Carbohydrates: 16.9g | Protein: 15.9g | Fat: 13.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 4.1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 390mg | Potassium: 281mg | Fiber: 0.8g | Sugar: 3.9g | Vitamin A: 2050IU | Vitamin C: 54.5mg | Calcium: 20mg | Iron: 1.1mg