Chicken Noodle Stir Fry

This Chicken Noodle Stir Fry is a quick and satisfying meal packed with flavour and texture. Tender marinated chicken combines perfectly with sweetcorn, sugar snap peas, celery, onion, and soft noodles. It is an easy weeknight dinner that delivers a delicious Chinese-inspired meal with minimal fuss.

Prep Time 20

Cook Time 15

Total Time 35

Servings Portions

Ingredients

Chicken Marinade Ingredients:

500 g chicken breast diced
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornflour
1 clove garlic finely minced

Stir Fry Ingredients:

250 g egg noodles medium
1 tbsp vegetable oil
1 medium white onion sliced
2 sticks celery sliced
150 g sugar snap peas
150 g sweetcorn kernels
2 medium spring onions sliced

Sauce Ingredients:

Instructions

Marinate the Chicken:

Place the diced chicken into a bowl. Add the soy sauce, oyster sauce, sesame oil, cornflour and minced garlic. Mix well until the chicken is evenly coated. Leave to marinate for at least 15 minutes.
500 g chicken breast, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornflour, 1 clove garlic

Prepare the Sauce:

Combine the soy sauce, oyster sauce, sesame oil, water and sugar in a small bowl. Stir until the sugar dissolves. Set aside.
3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp water, 1 tsp sugar

Cook the Noodles

Cook the egg noodles according to the packet instructions. Drain well and rinse briefly with cold water to prevent sticking. Set aside.
250 g egg noodles

Cook the Chicken:

Heat the vegetable oil in a large wok or frying pan over a high heat. Add the marinated chicken and stir fry for 5 to 6 minutes until fully cooked and lightly browned.
1 tbsp vegetable oil

Add the Vegetables:

Add the sliced onion and celery. Stir fry for 2 minutes. Add the sugar snap peas and sweetcorn. Continue cooking for another 2 to 3 minutes. The vegetables should remain slightly crisp.
1 medium white onion, 2 sticks celery, 150 g sugar snap peas, 150 g sweetcorn kernels

Combine Everything:

Add the cooked noodles to the wok. Pour over the prepared sauce. Toss everything together until the noodles are coated and heated through.

Finish the Dish:

Add the sliced spring onions and stir through for 30 seconds. Taste and adjust seasoning if required.
2 medium spring onions

Serve:

Serve immediately while hot. This dish pairs well with prawn crackers, vegetable spring rolls, or a simple cucumber salad.

Nutrition