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Chicken & veg stir fry with noodles

Stir fries are one of the easiest ways to get loads of vegetables in to your diet, and combining with chicken, prawns, beef, turkey or pork - it is also protein packed. Of course you could add a vegetarian protein substitute too but I personally prefer to make this one with meat or prawns. This meal makes a really quick, easy and nutritious mid week meal.

Ingredients (serves 2):

  • 2 nests of wholewheat noodles

  • 1 tbsp of light olive oil or rapeseed oil

  • 1 small onion sliced

  • 2 cm fresh ginger - grated (I freeze fresh ginger and then grate from the frozen block)

  • 2 garlic gloves, crushed

  • 300-400g chicken skinless & boneless thigh fillets (or you can use breast) sliced

  • 2 smallish carrots, cut into battons

  • Bag of mangetout sliced or left whole depending on preference

  • Packet of baby corn - approx 10 pieces, sliced down the middle

  • 200g mushrooms (any you fancy!)

  • 1-2 tbsp of soy sauce (I use the low salt version)

  • 1-2 tbsp of water or chicken stock


  1. Heat oil in a wok or large pan and fry the onion for a couple of minutes, before adding the ginger, garlic and chicken. Stir fry until the chicken is browned.

  2. Add the vegetables and cook for about 3 minutes - keep the veg a bit crunchy!

  3. Stir in the soy sauce and water / stock and cook over a low heat for 3-4 mins until the chicken is fully cooked through

  4. Meanwhile cook the noodles according to the instructions and drain

  5. Serve the stir fry mixture on top of the noodles and enjoy!

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