Chicken stir-fry with egg noodles
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
- 2 tablespoons reduced-salt soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced chilli
- 500g skinless chicken, diced
- canola oil cooking spray
- 500g packet frozen stir-fry vegetables
- 200g packet egg noodles
- 1 tablespoon oyster sauce
- 1/2-1 cup coriander leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine soy, garlic, ginger and chilli in a glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 1 hour (or overnight).
Step 2 Heat wok over high heat and spray lightly with oil. Cook chicken in two batches. Transfer to a plate and keep warm.
Step 3 Meanwhile, cook frozen vegies in microwave. Cook egg noodles according to packet directions and keep warm.
Step 4 Heat wok over high heat and spray with oil. Stir-fry vegies for 3-5 minutes or until tender. Add chicken and oyster sauce. Combine. Add noodles. Toss well to coat. Serve sprinkled with coriander.
Recipe supplied by Healthy Food Guide reader, Geraldine Zuniga-Bran (Corolo, VIC)
Geraldine says: "I use this recipe often, as I have most of the ingredients in the freezer or pantry."
About this recipe
First published: January 2009