Chicken noodle stir-fry recipe
Created by The Tesco Recipes team
You can’t go wrong with a classic chicken stir-fry with noodles. This simple stir-fry recipe combines sticky soy sauce glazed chicken thighs with plenty of veg, toasted cashews and noodles for dinner on the table in half an hour.
See method- Serves 4
- Takes 30 mins
- 478 calories / serving
Ingredients
- 2 nests dried egg noodles
- 1 tbsp sesame oil
- 3 skinless boneless chicken thighs, cut into strips
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1 garlic clove, peeled and finely sliced
- 3cm piece ginger, peeled and cut into matchsticks
- 100g Tenderstem broccoli, halved and cut lengthways
- 100g baby corn, thickly sliced diagonally
- 75g chestnut mushrooms, sliced
- 1 yellow pepper, deseeded and cut into strips
- 50g raw cashew nuts, toasted
- 150g pot fresh edamame beans
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Shop ingredientsEach serving contains
- Energy
- 2005kJ 478.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 2.2g
- Sugars
- 11g
of the Reference intake
Carbohydrate 37.0gProtein 28.0gFibre 4.4g
Method
- Boil the noodles, following pack instructions, then drain and set aside.
- Meanwhile, heat the sesame oil in a wok or large frying pan over a high heat until very hot. Add the chicken and stir-fry for 6-7 mins until golden and crispy. Add the soy sauce and honey and heat for 30 secs until bubbling and the chicken is coated. Tip the contents of the pan into a bowl and set aside. Wipe out the pan with kitchen paper.
- Add the vegetable oil to the pan, then add the garlic and ginger and cook for 30 secs. Add the broccoli, baby corn, mushrooms and pepper, then stir-fry for 3-4 mins, continually tossing the mixture to help it cook evenly. Add the cashews and edamame beans and toss for 1 min.
- Return the chicken to the pan, stir to combine and serve over the noodles.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
