Craving a comforting and nourishing meal that won’t break the bank or take up too much of your time? Look no further than this delicious ginger chicken noodle stir-fry recipe. Whether you’re using up leftover veggies or reaching for some from the freezer, this dish is a perfect way to make a wholesome and satisfying meal. The combination of tender chicken, vegetables, and flavorful noodles makes for a satisfying dinner that’s ready in no time!
Prepare the thin egg noodles as per the packet instructions in less 1 minute. Rinse with cold water.
Add the tamari, chicken stock, brown sugar and corn flour in a small bowl and mix until combined. Set aside.
Heat the oil on high heat in a large skillet. Add the ginger and cook for 30 seconds, stirring.
Add the chicken breast, cook for 2 minutes until it has changed colour, and immediately add the mushrooms, bean sprouts, choy sum and sugar snap peas. Cook for 2 minutes.
Add the noodles and sauce, and cook for 1 minute until heated through and the sauce has thickened.
Drizzle with sesame oil and serve topped with extra bean sprouts, spring onion, chilli, and sesame seeds.
Notes
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Author:Nicole
Prep Time:10 mins
Cook Time:8 – 10 mins
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