Extra Quick Chicken Stir Fry with Egg Noodles
This recipe ticks all the boxes; delicious, quick and easy. Chicken noodle stir fry, packed with veggies and then covered in a sweet and savoury sauce. The best part is you'll have it ready in just 10 minutes.
Number of servings
Ingredients
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250g Pack Roasted Diced Chicken
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250g Pack Stir Fry Mix
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120g Oyster Sauce & Sweet Soy (1-1)
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100g Egg Noodles
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1 Red chilli
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Cook Noodles
Add egg noodles to a pot of boiling water. Cook for 5-6 minutes or until tender. Drain thouroughly and rinse under warm water to prevent the noodles from sticking.
2 Make Stir Fry
In a deepsided pan on medium-high heat with a little oil. Add stir fry mix and cook for 5 minutes, making sure to stir occasionally. Add chicken and heat through about 1-2 minutes. Stir in sauce and noodles, cook for 1-2 minutes, stirring so all ingredients in the pan are coated in sauce.
3 You Plate It!
Slice the red chilli. Divide stir fry noodles between bowls and garnish with fresh chilli. Enjoy!
Tip! If you prefer less heat or to make the dish kid-friendly, you can leave out the chilli flakes.
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