Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe
A quick chicken and vegetable stir fry with sweet and spicy Asian noodles, ready in 20 minutes. A totally delicious mid-week dinner!
Nutrition Facts
Ingredients
Instructions
Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles from sticking together). Stir through ½ tbsp of the sesame oil and put to one side.
Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.
Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas, and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.
Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.
Add the garlic, ginger, and chilli flakes and cook for 30 seconds or so, until they release their fragrance.
Add the soy sauce and sugar, stir, then add the cooked noodles.
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Continue Reading at Kitchensanctuary →Chef's Notes
NotesCan I make it gluten free?
Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative.
You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too)
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Can I make it ahead?
Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat.
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Vegetarian version?
Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too.
You could also add tofu or quorn pieces.
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Other flavours?
Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao.
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Nutritional Information is per serving.
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Reviews from the Original Source
Such a tasty dish…quick and easy
We tried this dish out last Saturday and it was amazing. It had a little kick to it and we both thoroughly enjoyed. I love Nicky's recipes, they are so easy to follow
Another amazing dish
Will try this tonight for dinner,looks good,thanks.
Thanks Nicky, I was just wondering what to have for tea when this appeared in my inbox. Love Lee Kum Kee stir fry sauces, off to the shops. Excellent Friday Night Supper.
Did you make this recipe?
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