Chicken and Vegetable Stir-Fry Noodles

About this recipe

A quick, colourful noodle stir-fry that's on the table in 25 minutes. Slicing everything before you start is the key — once the wok is hot, it all happens fast.

Method

1. 1

   Step 1

   Toss the chicken with the cornflour and 1 tablespoon of the soy sauce. Mix the oyster sauce, remaining soy sauce and 60 ml water in a cup.

2. 2

   Step 2

   Soak the noodles in boiling water for 2 minutes to separate, then drain.

   2 min

3. 3

   Step 3

   Heat half the oil in a wok over high heat. Stir-fry the chicken for 4–5 minutes until golden and cooked through. Remove.

   5 min

   Tip: Chicken is cooked when the thickest piece is white all the way through.

4. 4

   Step 4

   Add the remaining oil, broccoli, carrot and capsicum. Stir-fry for 3 minutes, then add the garlic and ginger for 30 seconds.

   4 min

5. 5

   Step 5

   Return the chicken, add the noodles and sauce, and toss for 1–2 minutes until glossy and hot.

   2 min