Noodles are perfect for a quick and easy dinner mid-week, and they’re quite delicious. I love a big bowlful to slurp up!

I threw this dish together this evening, as you do with stir fries, and although I’ve outlined what I did you really can adjust it as much as you like. Use different meat, or none at all, try different vegetables – mange tout, bean sprouts, mushrooms, egg noodles instead of rice noodles, and adjust the seasoning as you wish.

Chicken Noodle Stir Fry

Heat your wok over the highest temperature until very hot and add some groundnut oil. Add slices of boneless chicken thighs (you could just as easily use chicken breast) and stir fry until white all over. Now add a crushed garlic clove along with a sliced red pepper, sliced curly kale (or similar, such as spinach, broccoli, pak choi) and sliced spring onions. Stir fry everything until the chicken is well cooked and the vegetables are still crunchy. Now add a good slosh of soy sauce and rice vinegar along with a dash of toasted sesame oil. Add rice noodles you’ve already cooked according to the instructions on the packet and toss everything around to coat well. Once the noodles are heated through the dish is ready to serve.


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