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Chicken Stir Fry with Crunchy Veg & Egg Noodles
Nato Zondagh

Chicken Stir Fry with Crunchy Veg & Egg Noodles

5 from 2 votes
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
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Lunch, Main Course
Cuisine: Chinese
Ingredients Method

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

Method
 

For the Sauce
  1. Fry coriander, ginger & garlic in olive oil over low heat for 3 minutes.
  2. Add remaining sauce ingredients, bring to a boil & cook for 5 minutes
For the Crunchy Veg
  1. Heat oil in a large frying pan. Fry all veg until cooked, with a crunch.
For the Chicken
  1. Heat oil in a large frying pan. Brown chicken strips & season with salt & pepper.
To Finish
  1. Heat oil in a wok/large frying pan.
  2. Add meat & fry for 1 minute.
  3. Add egg noodles & crunchy veg to the meat. Continue cooking for a few minutes.
  4. Pour in sauce & continue cooking for 2 minutes while stirring to combine.