Easy Asian Noodles

easy asian noodles
We can't forget just how good the humble stir-fry is. Perfect for those nights where you need something wholesome and nourishing. Whether you are using up the vegetables left in the fridge or reaching for freezer veg, this one is inexpensive, fast, easy and above all delicious!
  • 250g thin noodles
  • 2 tbsp tamari (or all-purpose soy sauce)
  • 1 tbsp chicken stock powder (or 1/3 cup chicken stock/broth)
  • 2 tbsp brown sugar
  • 1 tbsp corn flour
  • 1 tbsp olive oil
  • 1 tbsp grated ginger
  • 300g chicken breast
  • 2 cups vegetables of choice (I used sliced mushrooms, bean sprouts, sugar snap peas, sliced choy sum)
  • 1 tbsp sesame oil
  • 1 sliced spring onion to serve
  • 1 sliced red chilli to serve (optional)
  • Sesame seeds to serve (optional)
  1. Prepare noodles as per packet instructions less 1 minute. Rinse with cold water to stop them cooking. They will finish cooking in the pan.
  2. In a small bowl, mix the tamari, chicken stock powder and 1/3 cup of water (or 1/3 cup chicken stock/broth if using), brown sugar and corn flour until combined. Set sauce aside.
  3. Heat oil on high heat in large skillet. Add ginger and cook 30 seconds.
  4. Add chicken breast, cook until sealed and slightly golden (2-3 minutes). Add vegetables, stirring 2 minutes.
  5. Add noodles and sauce, cook 1 minute until heated through and sauce has thickened.
  6. Drizzle with sesame oil.
  7. Serve topped with sliced spring onion, sliced chilli and sesame seeds if using.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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