Stir-fried chicken with egg noodles recipe

Stir-fried chicken with egg noodles recipe

Preparation Time: 40 min
Cooking Time: 10 min
Servings: 4


  • 40ml (2 tablespoons) oyster sauce
  • 40ml (2 tablespoons) soy sauce
  • 40ml (2 tablespoons) sweet chilli sauce
  • 80ml (1/3 cup) stock or water1 tablespoon cornflour, plus extra 1 teaspoon
  • 400g thin egg noodles
  • 1/2 teaspoon Chinese five-spice powder
  • 300g chicken breast fillets, cut into thin strips
  • 40ml (2 tablespoons) vegetable oil
  • 1 each red and yellow capsicum, seeds removed, thinly sliced
  • 4 shallots (spring onions), cut into 2cm lengths
  • 2 garlic cloves, crushed
  • 2.5cm piece ginger, grated
  • 100g snow peas, trimmed
  • 12 shiitake mushrooms
  • 75g roasted cashew nuts


  1. Place oyster, soy and sweet chilli sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.
  2. Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.
  3. Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened.
  4. Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.
(Visited 104 times, 1 visits today)