Hangry Chicken Recipes Chicken Stir Fry with Crunchy Veg and Egg Noodles

Chicken Stir Fry with Crunchy Veg and Egg Noodles

This easy and versatile Chicken Stir Fry with Crunchy Veg Egg Noodles is a simple and relatively healthy dinner than can be prepared in just an hour. This stir fry is also a great way to use up any leftover chicken that is not going to be eaten, and avoid any wastage.  

What Are Egg Noodles? 

Egg noodles are similar to noodles that are made with flour and water, but they also consist of egg. Egg noodles boast a bouncy and chewy texture that is unlike any other noodle. The fat from the egg also creates a richer flavor and silkier texture. The protein in the noodles (that comes from the eggs) makes them more sturdy and resilient in dishes like soups and stir fry’s where they are tossed. Egg noodles are therefore the perfect choice for this dish! 

Veggies Galore in this Chicken Stir Fry! 

This recipe uses tons of vegetables such as onion, green and red pepper, red and white cabbage, and carrots. However, you can really add whatever veggies you would like- we would suggest the addition of mushrooms and celery. These vegetables contribute to the stir fry being of high nutritional value, as they consist of many important vitamins and minerals.

The stir fry sauce is made from soya sauce, oyster sauce, and mirin, and seasoned with garlic, coriander, and ginger. However, if you would like your stir fry to be a bit spicier, add some chili or paprika into the mix. You can also add any other spices that you would like to personalize the dish a bit more.

Chicken Stir Fry with Crunchy Veg & Egg Noodles

Chicken Stir Fry with Crunchy Veg & Egg Noodles

So tasty you'll find it difficult to resist this chicken stir fry recipe that is accompanied by crunchy vegetables and egg noodles.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Lunch, Main Course
Cuisine: Chinese
Keyword: Chicken, Egg Noodles
Servings: 1
Author: Nato Zondagh

Ingredients

For the Sauce

  • 30 ml Soya Sauce
  • 5 ml Oyster Sauce
  • 10 ml Mirin
  • 5 g Coriander Finely chopped
  • 5 g Garlic Chopped
  • 4 g Ginger Chopped

For the Crunchy Veg

  • 20 g White Onion Sliced
  • 40 g Red Cabbage Shredded
  • 40 g White Cabbage Shredded
  • 40 g Carrot Julienne
  • 40 g Red Pepper Julienne
  • 40 g Green Pepper Julienne

For the Chicken

  • 1 g Tumeric
  • 1 g Fine Salt
  • 150 g Chicken Breast Strips

Remaining ingredients

  • 5 g Bay Leaf
  • 80 g Egg Noodles Cooked al dente
  • 15 ml Olive Oil

Instructions

For the Sauce

  • Fry coriander, ginger & garlic in olive oil over low heat for 3 minutes.
  • Add remaining sauce ingredients, bring to a boil & cook for 5 minutes

For the Crunchy Veg

  • Heat oil in a large frying pan. Fry all veg until cooked, with a crunch.

For the Chicken

  • Heat oil in a large frying pan. Brown chicken strips & season with salt & pepper.

To Finish

  • Heat oil in a wok/large frying pan.
  • Add meat & fry for 1 minute.
  • Add egg noodles & crunchy veg to the meat. Continue cooking for a few minutes.
  • Pour in sauce & continue cooking for 2 minutes while stirring to combine.
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