This Ginger Chicken Noodles stir-fry recipe is perfect for when you need a comforting and nourishing meal that won’t break the bank or take up too much of your time. It’s easy to prepare too! Tender chicken, vegetables and noodles are combined with ginger and a flavourful sauce to create a satisfying dinner that’s ready in under 20 minutes. Go ahead and use whatever veggies you have sitting in your fridge or freezer – this dish is a great way to make a wholesome and satisfying meal using what you have on hand.
Can you make Ginger Chicken Noodles ahead of time?
Yes, you can refrigerate Ginger Chicken Noodles in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Are Ginger Chicken Noodles suitable for leftovers?
Yes, you can refrigerate leftover Ginger Chicken Noodles for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
Ginger Chicken Noodles
“Love this recipe! It’s so delicious and easy.” Share PrintClick to change the servings
Ingredients
- 250 g (9 oz) thin egg noodles
- 2 tbsp tamari or all-purpose soy sauce
- 80 ml (⅓ cup) chicken stock
- 2 tbsp brown sugar
- 1 tbsp cornflour (cornstarch)
- 1 tbsp olive oil
- 1 tbsp freshly minced ginger
- 300 g (10½ oz) boneless, skinless chicken breast, finely sliced
- 45 g (1½ oz) sliced mushrooms
- 45 g (1½ oz) bean sprouts, plus extra to serve
- 1 bunch choy sum, cut into bite-sized pieces
- 50 g (1¾ oz) sugar snap peas
- 1 tbsp sesame oil
- 1 spring onion (scallion), finely sliced
- 1 red chilli, finely sliced (optional)
- 1 tsp sesame seeds, to serve (optional)
Instructions
- Prepare the thin egg noodles as per the packet instructions, minus 1 minute. Rinse with cold water.
- Add the tamari, chicken stock, brown sugar and cornflour to a small bowl and mix until combined. Set aside.
- Heat the oil in a large, heavy-based frying pan over high heat. Add the ginger and cook, stirring, for 30 seconds.
- Add the chicken breast and cook for 2 minutes until it has changed colour. Immediately add the mushrooms, bean sprouts, choy sum and sugar snap peas. Cook for 2 minutes.
- Add the noodles and sauce and cook for 1 minute until heated through and the sauce has thickened.
- Drizzle with sesame oil and serve topped with extra bean sprouts and the spring onion, chilli and sesame seeds, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
danielleweedon says:
Love this recipe! It’s so delicious and easy. I’ve only just noticed the calories per serve. Is this 1031 calories and not KJ? Seems very high considering the ingredients!
Will still make it again and again regardless 🙂
Nicole says:
I am so glad you enjoyed it as much as we do! 😍 Thank you so much for picking up the calories per serve – It was calculating based on incorrect serves so I’ve gone ahead and amended. Thank you again 🥰 x