Soy & Ginger Noodle Stir-Fry with Chicken & Veg
Easy to prep and full of flavour, this soy and ginger noodle stir-fry is a midweek win. Tender chicken, crunchy vegetables and wholewheat noodles are tossed in a lightly sweet, citrusy sauce in a meal that comes together in under 30 minutes.
Prep Time
15 min
Cook Time
15 min
Difficulty
2
Serving Size
Serves 4
Ingredients
- 250g Dried wholewheat noodles
- 2 Chicken breast (sliced)
- 1 Carrot (matchsticks)
- 1 Red pepper (sliced)
- 150g Broccoli (small florets)
- 2 cloves Garlic (crushed)
- 1 tbsp Fresh ginger (grated)
- 3 tbsp Soy sauce (reduced salt)
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 1 Lime (juiced)
Method
Cook the noodles according to pack instructions and set aside.
In a large wok or frying pan, heat sesame oil and cook garlic, ginger, and chicken until browned.
Add the vegetables and stir-fry for 5 – 7 minutes.
Stir in soy sauce, honey and lime juice.
Toss in the noodles and mix until everything is heated through and coated.Chef’s Tips
- Let kids choose their veg – courgette, sugar snaps or baby corn work well too.
- Vegetarian version: use tofu or scrambled egg instead of chicken.
Chef’s Tips
- Let kids choose their veg – courgette, sugar snaps or baby corn work well too.
- Vegetarian version: use tofu or scrambled egg instead of chicken.
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Ginger Noodle Stir-Fry with Chicken & Veg
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