Recipe: Chicken Noodle Stir-Fry

A quick, easy and tasty stir-fry that is great when you’re in a hurry.

This is a great dish which you can throw all sorts of ingredients in, fantastic when you have bits and pieces left in the cupboard. The recipe below is the standard version but you can bulk it out with bean sprouts, green beans or most other type of fresh or frozen veg, it also works with a variety of meats as an alternative to chicken.  

Ingredients:

400-500g chicken breast

1 red pepper

1 green pepper

1 red chilli

2 spring onions

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

1 tablespoon of toasted sesame oil

fresh ginger (a piece about the size of your thumb)

olive oil

1 nest of noodles per person

Serves 3-4

How to make:

To begin cut the chicken breast into cubes, deseed and dice your peppers and chilli and wash and slice the spring onions. Also, peel the fresh ginger and grate leaving to one side for now. Next bring a large pan of salted water to the boil and place your noodles in, cook these as per the packet’s instructions.

When your noodles are ready, drain them in a colander, rinse thoroughly and leave to one side (you can start the rest of the recipe while you’re waiting if you’re good at multi-tasking).

In a large wok heat a little olive oil and then fry the chicken for 3-4 minutes and then throw in the peppers and chilli. Keep these moving to stop them catching on the wok, fry for a couple of more minutes before adding both the soy sauces, sesame oil and the grated ginger.

Heat the mixture through and keep stirring until the sauce begins to reduce, should only take 2-3 minutes. You don’t want it to reduce too much though as this will add flavour to the noodles when they soak it up. Next, add the spring onions, give a quick stir and then transfer your noodles into the wok too. Mix thoroughly and keep this on the heat until the noodles are warmed through and have soaked up the remainder of the sauce.

To serve simply split between 3-4 bowls and enjoy.