Friday 27 November, 2020

Loop Sunday Lunch - Chicken Noodle Stir Fry



What's for lunch?

Try this easy one-pot Chicken Noodle Stir Fry, courtesy Casually Peckish:

Chicken Noodle Stir Fry


300 g Hokkien noodles fresh

200 g chicken breast strips about 1 large breast

2 cups cabbage thinly sliced

1.5 cups broccoli cut into thin, small florets

1 carrot medium size, cut into think sticks

1/2 onion brown

1 clove garlic minced

1/2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp brown sugar white is okay too

2 tbsp cooking oil canola, vegetable or olive all is okay


Prepare and soak noodles in hot water as per packet instructions.

Whilst noodles are soaking, saute onion and garlic with 1 tbsp of oil in a hot, non-stick frying pan on medium/high heat.

Once onions and garlic are lightly golden and fragrant, add chicken strips and saute until brown but not cooked through. About 2 minutes.

Tip everything in the pan into a bowl and set aside for later.

Same pan, add carrots, cabbage and broccoli and saute on high with remaining 1 tbsp of oil for 1 minute. This will add colour and flavour!

Pour 1/4 cup of water into the pan and place lid on. Cook for 3 minutes or until vegetables are soft.

Lift the lid off and allow water in the pan to evaporate. There shouldn't be much left in the pan.

Once the water has been evaporated, push vegetables to the rims of the pan. Add sauteed chicken mixture, soy sauces, sugar and prepared noodles.

Saute for 2 minutes, mixing constantly.

Serve immediately!

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