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