Chicken Stir-Fry Noodles with Vegetables
Quick chicken stir-fry noodles with tender chicken, colourful vegetables and a savoury garlic, ginger and soy sauce. The noodles are cooked until just tender before being tossed through the thickened stir-fry sauce.
Quick chicken stir-fry noodles with tender chicken, colourful vegetables and a savoury garlic, ginger and soy sauce. The noodles are cooked until just tender before being tossed through the thickened stir-fry sauce.
Ingredients
19 ingredients- 100g noodles
- 2 chicken breasts
- 1 tsp light soy sauce
- 1/2 tsp garlic
- 1 tsp cornstarch
- 2-3 tbsp cooking oil
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 small carrot
- 1 small broccoli
- 2 green onions
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 1/4 cup water
- 1 tbsp cornstarch
Equipment
- Wok or large frying pan
- Medium saucepan
- Colander or fine-mesh sieve
- Mixing bowls
- Heatproof spatula or wooden spoon
- Sharp knife
- Chopping board
- Measuring cups and spoons
Substitutions
Chicken breastBoneless chicken thigh or firm tofu
Adjust the cooking time and ensure poultry is fully cooked before serving.
Red and green peppersAnother combination of quick-cooking vegetables
Cut the vegetables into small, evenly sized pieces.
CornflourPotato starch
Use it to coat the chicken and thicken the stir-fry sauce.
Light and dark soy sauceReduced-salt soy sauce
The finished colour and flavour will differ slightly.
Method
14 steps- Cook the noodles according to their packet instructions until approximately 70% cooked.
- Drain the noodles thoroughly and cool them so they do not continue softening.
- Slice the chicken breasts into small, evenly sized pieces.
- Combine the chicken with 1 teaspoon light soy sauce, 1/2 teaspoon garlic and 1 teaspoon cornflour.
- Prepare the peppers, carrot, broccoli and spring onions before heating the wok.
- Whisk together 1 tablespoon light soy sauce, dark soy sauce, sugar, black pepper, garlic paste, ginger paste, water and 1 tablespoon cornflour.
- Heat 2–3 tablespoons cooking oil in a wok or large frying pan over high heat.
- Add the chicken and sear briefly until browned but not completely cooked.
- Add the peppers, carrot and broccoli. Stir-fry over high heat until beginning to soften.
- Add the spring onions and continue stir-frying briefly.
- Stir the prepared sauce again, then pour it into the wok.
- Cook while stirring until the sauce thickens and the chicken is completely cooked.
- Add the partially cooked noodles and toss thoroughly until evenly coated and piping hot.
- Serve immediately.
Helpful tips
- Cook the noodles only until about 70% done because they finish cooking in the sauce.
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Prepare all vegetables and the sauce before heating the wok.
- Keep the wok over high heat and stir continuously.
- Stir the sauce immediately before adding it because the cornflour settles.
- Cook the chicken to an internal temperature of at least 74°C.
Storage
Cool leftovers promptly and refrigerate them in an airtight container for up to 2 days. Reheat only once, making sure the chicken and noodles are piping hot throughout. The noodles will soften slightly during storage.
Additional tips
- Contains soya and may contain wheat, egg or gluten depending on the noodles and soy sauces used. Cook chicken to at least 74°C. The creator specifies two chicken breasts and one small broccoli without weights, so reliable nutrition cannot be calculated without inventing their sizes.
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