Written for one request, published for everyone
Chicken and Spring Onion Noodle Stir-Fry
Strips of chicken breast stir-fried with pepper, ginger and spring onion, tossed through egg noodles in a soy glaze.
- Total
- 25 min
- Hands on
- 22 min
- Serves
- 2
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 580 kcal
- Protein
- 41 g
- Fat
- 20 g
- Carbs
- 55 g
Method
Step 1 of 11
Bring a saucepan of water to the boil for the noodles.
Step 2 of 11
Slice the chicken breast into thin even strips across the grain.
Chicken breast
Step 3 of 11
Cut the pepper into strips and slice the spring onions, keeping green and white apart.
Red pepper
Spring onions
Step 4 of 11
Mince the garlic and grate the ginger.
Garlic
Fresh ginger
Step 5 of 11
Stir the soy sauce, vinegar, honey and cornflour together in a small bowl until smooth.
Soy sauce
Rice vinegar
Honey
Cornflour
Step 6 of 11
Cook the noodles in the boiling water for 4 minutes, then drain and rinse briefly.
Dried egg noodles
Step 7 of 11
Heat a wok or wide pan over high heat with the oil until it shimmers.
Sunflower oil
Step 8 of 11
Stir-fry the chicken strips for 4-5 minutes until white and opaque all the way through, 74 °C at the thickest point.
- Chicken breast
What ‘ready’ looks like Step 9 of 11
Add the pepper, spring onion whites, garlic and ginger and stir-fry 2 minutes.
- Red pepper
- Spring onions
- Garlic
- Fresh ginger
Step 10 of 11
Pour in the sauce and stir until it thickens and coats everything.
- Soy sauce
- Cornflour
What ‘ready’ looks like Step 11 of 11
Toss in the drained noodles and the spring onion greens, then scatter with sesame seeds.
- Dried egg noodles
- Spring onions
Sesame seeds
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.