Stir Fry Chicken with Noodles

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5 from 1 vote

Stir Fry Chicken with Noodles

This is very easy and super quick to do. It's also great for using up leftover chicken.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: Chinese
Season: Spring
Type: Meat
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 407kcal


  • 2 tbsp ground nut oil organic
  • 400 g diced chicken or leftover chicken, organic
  • 8 spring onions organic, sliced
  • 800 g cabbage organic, shredded
  • 200 g noodles organic
  • 2 carrots organic, grated
  • 2 tbsp light soy sauce organic
  • 2 tbsp oyster sauce
  • 50 g cashew nuts fairtrade


  • Bring a large pan of water to the boil, cook the noodles as per the packet instructions, then drain.
  • Heat the oil in a wok or large frying pan over a medium heat and stir fry the chicken for 5 - 6 minutes until browned.
  • Add the spring onions and shredded cabbage and fry for 2 - 3 minutes.
  • Stir in the noodles, grated carrot, soy sauce, oyster sauce and cashew nuts and toss everything together. Serve immediately.


In a hurry or not all eating together?
Prepare everything in advance and this dish only takes 10 minutes to cook.


Calories: 407kcal | Carbohydrates: 40g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 1862mg | Potassium: 778mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5750IU | Vitamin C: 99.8mg | Calcium: 140mg | Iron: 4.5mg

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