Easy Chicken Noodle Stir Fry

Quick and tasty, this easy chicken noodle stir fry is perfect when you don't have much time to spend in the kitchen. Use it as a starting point and vary the vegetables according to what you have available.
Course Main
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 300 g chicken breast fillets cut into strips
  • 2 cloves garlic chopped
  • 2 –3cm piece root ginger grated
  • 4 tbsp rice wine or dry sherry
  • 4 tbsp soy sauce
  • 2 tbsp sweet chilli sauce optional
  • 200 g fine egg noodles
  • 1 tbsp cornflour
  • 2 tbsp sunflower oil
  • 150 g sugar snap peas
  • 1 red pepper seeded and sliced
  • 150 g baby corn
  • 100 g bean sprout
  • 6 spring onions cut into 2–3cm lengths
  • 100 ml chicken stock
  • 1 tbsp clear honey
  • coriander leaves to garnish


  • Place the chicken in a shallow dish and stir in the garlic, ginger, sherry, soy and chilli sauce if using. Allow to marinate for a few minutes while preparing the other ingredients.
  • Place the noodles in a large bowl and cover with boiling water allow to stand.
  • Remove the chicken from it’s marinade and toss in the cornflour.
  • Heat the oil in a large wok or frying pan and add the chicken, toss over the heat until browned on all sides.
  • Add all the sugar snap, peppers and baby corn, and stir fry for about 5 minutes until they just tender. Next add the beansprouts and spring onions and toss over together over high heat for a minute or two.
  • Stir in any remaining marinade, stock and honey. Drain the noodles and add to the pan. Cook stirring until the sauce is thickened slightly. Serve garnished with coriander leaves.