Chicken noodle stir-fry

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chicken noodle stir-fry
  • 450 gram singapore noodles
  • 2 tablespoon vegetable or olive oil
  • 550 gram chicken stir-fry strips
  • 1 large brown onion, cut in half, sliced
  • 2 cloves garlic, thinly sliced
  • 500 gram frozen chunky mixed vegetables
  • 2 tablespoon light soy sauce
  • 1/4 cup sweet chilli sauce
  • 1/2 cup basil leaves, torn


Chicken noodle stir-fry
  • 1
    Soak noodles in boiling water in a medium heatproof bowl for 1-2 minutes; stir to separate strands, then drain.
  • 2
    Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface.
  • 3
    Add chicken in 2 batches; stir-fry for 3-4 minutes or until cooked. Transfer to a heatproof bowl. Add remaining oil to wok; stir-fry onion for 3 minutes. Add garlic; stir-fry for 30 seconds or until fragrant.
  • 4
    Add vegetables; stir-fry for 3 minutes. Add sauces, noodles and chicken to wok; stir-fry until heated.
  • 5
    Serve topped with basil.


Use beef strips instead of chicken. Our frozen vegetable mix contained carrot, beans, broccoli and cauliflower. Use fresh vegetables instead of frozen. Cooking time and price will vary.