Chicken noodle stir-fry

Author: Tracey Sunderland - Food writer & Stylist

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 15 mins

Hands-on time: 3 mins

Ingredients

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2 cloves garlic, crushed
3 tablespoons salt-reduced soy sauce
¼ cup sweet chilli sauce
2 tablespoons peanut oil or sunflower oil
500g skinless boneless chicken breast, sliced
500g chunky stir-fry vegetables
2 stalks celery, washed, thickly sliced
250g mung bean sprouts
350g fresh Singapore noodles

Instructions

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1 To make stir-fry sauce, in a small bowl mix garlic, soy sauce and sweet chilli sauce together. Set aside.

2 Add 1 tablespoon oil to a hot wok or hot deep frying pan. Add half of the chicken slices and stir-fry quickly until lightly golden on both sides. Transfer to a plate, cover and keep warm. Repeat with the remaining chicken.

3 Reheat wok or frying pan and add the remaining oil. In a very hot pan add vegetables and celery. Cook over a hot heat, stirring, for 2-3 minutes. Add stir-fry sauce, bean sprouts and Singapore noodles. Stir through to cook evenly for 2 more minutes. Add cooked chicken and toss through until well mixed. Serve in bowls.

Variations

Use different noodles – try hokkien noodles – and add different meats such as sliced leftover barbecued steak.
For a more exotic stir-fry add toasted cashew nuts and fried shallots to serve.
Make it vegetarian: Use 300g firm tofu instead of chicken.

Nutrition Info (per serve)

Calories 413 cal

Kilojoules 1730 kJ

Protein 38 g

Total fat 21 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 3 g

Sodium 800 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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