Chicken And Noodle Stir Fry Recipe

Name: Chicken And Noodle Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 - 1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat); 1 tablespoon peanut oil; 2 tablespoons oyster sauce; 2 teaspoons mild curry powder; 1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet); 1 lebanese cucumber, sliced thinly; 1 red onion, sliced thinly; 1 red bell pepper, sliced thinly (capsicum); 1 long red chile, seeded and chopped finely; 1/4 cup chopped of fresh mint (or more); 1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews; 1 lb hokkien noodles; 1/2 cup rice vinegar; 2 tablespoons fish sauce; 2 tablespoons caster sugar (finely ground sugar); 2 teaspoons fresh ginger, finely chopped (optional); 1 additional long red chile, seeded and chopped; 2 tablespoons chopped fresh coriander leaves (or more)

Servings: persons

1 1/4 - 1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
1 lebanese cucumber, sliced thinly
1 red onion, sliced thinly
1 red bell pepper, sliced thinly (capsicum)
1 long red chile, seeded and chopped finely
1/4 cup chopped of fresh mint (or more)
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
1 lb hokkien noodles
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons caster sugar (finely ground sugar)
2 teaspoons fresh ginger, finely chopped (optional)
1 additional long red chile, seeded and chopped
2 tablespoons chopped fresh coriander leaves (or more)

1
Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
2
Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
3
Stir fry the chicken, in batches. Set aside.
4
Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
5
Add the mint, nuts and cooking sauce, and cook for one minute.
6
Add the chicken and heat until warm again.
7
In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
8
Drain the noodles and combine with chicken and cooking sauce mixture.
9
Enjoy!

634

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 - 1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat), 1 tablespoon peanut oil, 2 tablespoons oyster sauce, 2 teaspoons mild curry powder, and more.

Yes, Chicken And Noodle Stir Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Noodle Stir Fry

How did you like this recipe?

Frequently Asked Questions