I love this Quick Chicken, Vegetable and Noodle Stir Fry because it’s fast, simple and full of flavor. With minimal prep and a few ready-to-use ingredients, this meal comes together in about 10 minutes—perfect for busy weeknights. The recipe uses a crunchy salad mix (cabbage, carrot, celery and spring onion) and quick-cook long life noodles, so the only cutting required is the chicken.
Using a pre-mixed crunchy salad blend saves time and keeps the dish crisp and colorful, though you can substitute your own shredded cabbage, carrot and spring onion if preferred. This recipe is versatile, reheats well and makes great leftovers for lunch.
Ingredients
1/2 packet crunchy salad mix (cabbage, carrot, celery, spring onion)
1 packet long life noodles (ready in under 5 minutes)
4 chicken thighs, diced
3 tbsp tamari oyster sauce
3 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp sesame oil
Method
1. Boil water and place the long life noodles in a large bowl. Pour the boiling water over the noodles and leave for 5 minutes to soften.
2. Heat a large frying pan over high heat and add the sesame oil. When hot, add the diced chicken thighs and cook, stirring regularly, until lightly browned and cooked through.
3. Add the crunchy salad mix to the pan and toss briefly to combine, allowing the vegetables to soften slightly while retaining some crunch.
4. Drain the softened noodles, separate them with a fork, and add them to the frying pan.
5. Pour in the tamari oyster sauce, sweet chilli sauce and soy sauce. Toss everything together thoroughly so the sauce coats the chicken, vegetables and noodles. Cook for another minute to heat through, then remove from the heat and serve.
Serves 4
This stir fry is excellent as leftovers—double the batch if you want extra portions for the next day’s lunch.