Chicken Noodle Stir-Fry


Here is a simple and quick meal the whole family will enjoy. I made this with what was left in my fridge and you can so easily make it work for you. Broccoli, sugar snaps, green beans, pak choi or asparagus would all make great alternatives. No spring onion? Add 1 finely diced onion with the garlic instead. Peanuts instead of cashews, dried mushrooms as an alternative to fresh. You get the idea....If you have younger chicken then give them a pair of chopsticks and let them get stuck in. Enjoy!




400g Chicken breast - sliced

3 cloves garlic - crushed

1-2 teaspoons grated ginger

1 red pepper - sliced

8 chestnut mushrooms - sliced

1/2 - 1 mango - cubed

3 tablespoons peas

3 tablespoons edamame beans

4 spring onions - sliced

3-4 nests of noodles

1-2 handful of cashews

Chilli - optional

Coriander - optional




1 1/2 tablespoons sesame oil

2 tablespoons soy sauce

Juice 1/2 lime

1 tablespoon runny honey ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Mix the marinade ingredients together in a bowl and add the chicken. Leave for 10 minutes - 30 minutes.

Season and Stir-fry the chicken in a hot pan until just cooked, reserving the marinade. Set aside the chicken and add the garlic, ginger, mushrooms, mango and peppers. Cook for 5 minutes on a high heat. Boil the noodles just a few minutes less than packet instructions. Drain and drizzle with a little sesame oil. Add the spring onion and return the chicken to the pan. Add the cooked noodles and cashews. Pour in what’s left of the marinade. Stir in a low heat for a few minutes and serve. Sprinkle with chilli and coriander.

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