Simple Chicken Noodle Stir Fry

4 from 1 vote

Simple Chicken Noodle Stir Fry

Simple Chicken Noodle Stir Fry with soft thick noodles soaked in a beautiful rich fragrant sauce. Quick and easy your tummy won't have time to grumble before enjoying this delicious dinner!

Course: Dinner, Lunch, Main

Keyword: Simple Chicken Noodle Stir Fry, stir fry

Servings:

Author: Karina

Ingredients

1 tablespoon sesame/peanut oil
8 boneless and skinless chicken thighs cut into 2-inch pieces or strips
1 large brown onion sliced
1 head whole broccoli quartered
1 cup fresh snow peas washed and string removed
1/2 cup green beans washed
1 large red capsicum/bell pepper de-seeded and diced
12 spears baby corn fresh or canned
2 teaspoons minced garlic
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
15 oz packet Hokkien Noodles prepared to package instructions prior to cooking or any other noodle: Udon; Singapore: etc

US - Metric

Instructions

Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through (I cook them in three batches). When all the chicken is cooked, add the broccoli, snow peas, green beans, red capsicum/bell peppers and corn spears. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine.
Add the pre-washed and prepared noodles, and simmer stirring occasionally for 2 - 3 minutes, or until the vegetables have turned bright in colour (cooked but crispy), and the noodles have softened and cooked through.

Notes

If there is leftovers, store in the fridge for up to 4 days and reheat in the microwave.

Nutrition