Name: Chicken noodle stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 450 gram singapore noodles; 2 tablespoon vegetable or olive oil; 550 gram chicken stir-fry strips; 1 large brown onion, cut in half, sliced; 2 cloves garlic, thinly sliced; 500 gram frozen chunky mixed vegetables; 2 tablespoon light soy sauce; 1/4 cup sweet chilli sauce; 1/2 cup basil leaves, torn

Ingredients

450 gram singapore noodles

2 tablespoon vegetable or olive oil

550 gram chicken stir-fry strips

1 large brown onion, cut in half, sliced

2 cloves garlic, thinly sliced

500 gram frozen chunky mixed vegetables

2 tablespoon light soy sauce

1/4 cup sweet chilli sauce

1/2 cup basil leaves, torn

Method

1.Soak noodles in boiling water in a medium heatproof bowl for 1-2 minutes; stir to separate strands, then drain.

2.Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface.

3.Add chicken in 2 batches; stir-fry for 3-4 minutes or until cooked. Transfer to a heatproof bowl. Add remaining oil to wok; stir-fry onion for 3 minutes. Add garlic; stir-fry for 30 seconds or until fragrant.

4.Add vegetables; stir-fry for 3 minutes. Add sauces, noodles and chicken to wok; stir-fry until heated.

5.Serve topped with basil.

Use beef strips instead of chicken. Our frozen vegetable mix contained carrot, beans, broccoli and cauliflower. Use fresh vegetables instead of frozen. Cooking time and price will vary.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%