Chicken wing noodle stir-fry

Enjoy this flavoursome chicken wing noodle stir-fry that is the perfect combination for everyone to enjoy. Serve sprinkled with toasted sesame seeds for the perfect midweek meal.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 2 tablespoon vegetable oil
  • 1 kilogram chicken wings, cut in half, tips discarded
  • 1 red capsicum, seeded, sliced
  • 1 carrot, shredded
  • 2 garlic cloves, sliced
  • 1 tablespoon grated ginger
  • 1 bunch bok choy, chopped
  • 2 spring onions, cut into 5cm lengths
  • 1/3 cup kecap manis
  • 1 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 440 gram packet wok-ready hokkien noodles, blanched
  • toasted sesame seeds to serve


  • 1
    In a wok or large frying pan, heat oil on medium. Cook chicken in 2 batches for 10-12 minutes each until cooked through.
  • 2
    Add capsicum, carrot, garlic and ginger, then stir-fry for 1 minute. Add bok choy and onion, stir-frying for 1 minute until it begins to wilt.
  • 3
    Mix kecap manis, oyster sauce and sesame oil through. Toss noodles through and cook for 1-2 minutes until heated through. Serve sprinkled with toasted sesame seeds.


  • Toast sesame seeds by tossing in a dry frying pan over medium heat until golden. Remove from pan to prevent burning.