This quick stir fry with chicken, lots of vegetables and noodles, seasoned with aromatic spice mix is an uncomplicated, tasty meal for the midweek evenings. So good and easy to make that you'll forget about takeaway! Sounds good right? I can assure you that it tastes even better! 🙂

We've been making this chicken with noodles for years now. It’s one of our favourite midweek meals inspired by Asian cuisine. Once you try it you'll understand why. We go back to this recipe very often, especially on busy days when we don't have time to cook complicated, time-consuming dishes.

Stir fry chicken with noodles - preparation

It’s super easy to make and can be whipped up in less than 30 min. Sometimes the easiest recipes are the best, as you can’t go wrong here. It's such a great way to use a humble chicken breast and turn it into something delicious. 

You can pretty much customise this recipe. Use vegetables you have on hand, another protein source, or even noodles type. It'll be delicious, I know that, as I usually swap the ingredients to use up whatever sits in my fridge. You know, less waste more satisfaction!

Are you a fan of quick dishes inspired by oriental flavours? Then try out one more simple recipe:

• Chow mein noodles with vegetables

Stir fry chicken with noodles and vegetables

This stir fry chicken seasoned with aromatic spice mix, lots of vegetables, and noodles is an uncomplicated meal for the midweek evenings. 

Print Pin Recipe

Total Time 30 minutes mins

Course Main, Dinner

Servings 2

Ingredients

  

• 250 g chicken breast (skinless)
• 200 g egg noodles
• 1 red pepper
• 1 small red onion
• 2 pak choy
• 2 garlic cloves
• 1 tbsp potato starch / corn starch
• 2 tbsp coconut oil
• 1 tsp sesame seeds
• 2 spring onions

Spice mix

• ½ tsp fennel powder
• ¼ tsp ground black pepper
• ¼ tsp ground cloves
• pinch of cinnamon
• pinch of cumin

Sauce

• 3 tbsp soy sauce
• 1 tbsp water
• ½ tsp potato flour

Instructions

 

• Cook the noodles according to the instructions on the package. Drain and set them aside. Make sure that your noodles are not overcooked.
• Whisk together the sauce ingredients and set aside.
• Cut the chicken into strips and season with fennel, black pepper, cloves, cinnamon, and cumin. Add 1 tbsp potato starch (or cornstarch) and mix until the chicken strips are evenly coated. Set them aside.
• Prepare your vegetables. Cut the red pepper and onion into thin strips, garlic into thin slices, and pak choy into bigger pieces.
• Heat 1 tbsp of coconut oil in a large frying pan over medium heat. Add the red pepper and onion, fry constantly stirring for 3-4 min. Add the garlic and pak choy and continue frying for another 2-3 min. Set your vegetables aside.
• Add the remaining coconut oil to the same frying pan and fry the chicken constantly stirring until cooked through. Decrease the heat to low, stir in the vegetables and noodles. Add the sauce (stir before) and mix everything immediately, until evenly coated with the sauce. Serve with the sliced spring onions (green part) and sesame seeds. Enjoy!

Keywords chicken, noodles, stir-fry, quick recipe, vegetables

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