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Stir-fried chicken and vegetable noodles

Name: Stir-fried chicken and vegetable noodles
Yield: Serves 6
Cuisine: Chinese recipes
Ingredients: 250g dried medium egg noodles; 1 tbsp groundnut oil; 2 skinless chicken breasts, cut into strips; 4 spring onions, trimmed and sliced; Small knob fresh ginger, finely chopped or grated; 200g beansprouts; 1 large carrot, cut into matchsticks; 125g baby sweetcorn, halved lengthways; 150g mangetout, finely sliced lengthways; For the sauce; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp sweet chilli sauce

Published: 30 Apr 07
Updated: 18 Mar 24

This chicken and vegetable stir fry is an easy but satisfying recipe served with noodles and beansprouts.

Easy
May 2007

Test kitchen approved

Serves 6
Ready in 20 min

This chicken and vegetable stir fry is an easy but satisfying recipe served with noodles and beansprouts.

Dairy-free recipes

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Ingredients

250g dried medium egg noodles
1 tbsp groundnut oil
2 skinless chicken breasts, cut into strips
4 spring onions, trimmed and sliced
Small knob fresh ginger, finely chopped or grated
200g beansprouts
1 large carrot, cut into matchsticks
125g baby sweetcorn, halved lengthways
150g mangetout, finely sliced lengthways

For the sauce

2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chilli sauce

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Method

Mix the sauces together and set aside. Cook the noodles according to pack instructions, drain and set aside.
Put a large wok or frying pan over a high heat. When hot, add the oil and chicken and stir-fry for 8 min, until golden and cooked through. Add the spring onions, ginger, beansprouts, carrot, baby corn and mangetout. Stir-fry for a further 1 min.
Add the noodles and sauce to the wok and stir-fry for 1-2 min, until well mixed. Serve hot.