Chicken noodle stir-fry
A quick stir-fry of rice noodles, chicken and plenty of crunchy vegetables.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice noodles250 g
- Sunflower oil1 tbsp
- Chicken breast400 g
- Carrot200 g
- Pepper (red or yellow)1
- White cabbage250 g
- Garlic2 cloves
- Fresh ginger (a thumb-sized piece)1
- Soy sauce3 tbsp
- Honey1 tsp
- Spring onions½ bunch
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Soak the rice noodles in hot water following the packet instructions, then drain and rinse under cold water.
Cut the chicken, carrots, pepper and cabbage into thin strips.
In a wok or large frying pan over a high heat, stir-fry the chicken in the oil for 4–5 minutes until golden, then lift it out.
Stir-fry the vegetables in the same pan for 3–4 minutes, so they soften but stay crunchy. Add the crushed garlic and grated ginger for 1 minute.
Return the chicken, add the noodles, soy sauce and honey, and toss for 1–2 minutes until everything is piping hot.
Serve topped with spring onions.