Chicken Noodle Stir Fry

I really love Chinese New Year for food.  That said, I will often make stir fry dishes in particular all year round.  I find that many home-made stir fry dishes are low-fat and healthy, but the best bit is that they are full of taste and texture.  The ingredients for the vegetables are not set.  If you have any mushrooms, courgettes etc to hand that you want to use, then chop them up and throw them in.  Just make a note that harder vegetables like carrots, need to be sliced into thin shreds so that they cook properly.  This dish also helps to combat food waste, which is a huge concern of mine.  If you need any further persuasion, then this dish is also quick to cook!


chicken nooodle stir fry



2 Cooked chicken breasts sliced or cut into pieces
1 Tbsp Sunflower oil
1 Red pepper, sliced
1 Handful of mangetout sliced
300g Ready Wok noodles
3 Tbsp soy sauce
3 Tbsp Thai fish sauce
1 Tsp Sesame oil
3  Tbsp Teriyaki sauce
Juice of a Lime

Mix soy sauce, fish sauce, sesame oil, teriyaki sauce and lime all together to make up the sauce.

Heat the oil in a wok or large frying pan, and fry the vegetables for 2-3 minutes.  Add the noodles along with 120ml of water.  Cook for a minute.  Add the chicken and stir, then add the sauce and continue to stir making sure that you coat all the ingredients.  Cook for around 3-4 minutes and then serve.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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