RECIPE: HOW TO DO STIR-FRIED CHICKEN AND VEGETABLE NOODLES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND VEGETABLE NOODLES

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

RECIPE STIR-FRIED CHICKEN AND VEGETABLE NOODLES

Dificulty: Easy
Portion: Serves 6
Time: Ready in 20 min

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

Step by step preparation

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.

RECIPE: HOW TO DO SZECHUAN PORK

RECIPE: HOW TO DO ROASTED, SPICED SWEET POTATOES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND NOODLES IN PLUM SAUCE

RECIPE: HOW TO DO STIR-FRIED BEEF IN BLACK BEAN SAUCE

RECIPE: HOW TO DO STICKY SESAME AND SOY CHICKEN TRAYBAKE

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

RECIPE: HOW TO DO LEFTOVER ROAST LAMB STIR-FRY

RECIPE: HOW TO DO CRISPY TOFU STIR-FRY

RECIPE: HOW TO DO SWEET AND SOUR BEEF NOODLES

RECIPE: HOW TO DO PRAWN POPPADOMS

RECIPE: HOW TO DO ORIENTAL MUSHROOM AND PAK CHOI STIR-FRY

RECIPE: HOW TO DO SZECHUAN SALMON WITH PINK PEPPERCORNS

RECIPE: HOW TO DO VEGETABLE AND SWEET CHILLI SPRING ROLLS

RECIPE: HOW TO DO SESAME SEED CRUSTED CHICKEN STIR-FRY

RECIPE: HOW TO DO CHINESE ORANGE BEEF STIR-FRY

RECIPE: HOW TO DO KEN HOM’S CRISPY FISH SPRING ROLLS

RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

RECIPE: HOW TO DO PRAWN AND PEPPER STIR-FRY

RECIPE: HOW TO DO MIMI MEI FAIR’S ‘HOKKIEN’ NOODLES

RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE