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Stir Fry Chicken with Noodles
A Stir Fry is very easy and super quick to do. It's also great for using up leftover chicken.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Diet:
Gluten Free
Season:
Spring, Summer
Type:
Meat
Diet:
Dairy Free, Gluten Free
Servings:
4
Calories:
407
kcal
Author:
REALMEALDEAL
Ingredients
2
tablespoon
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
tablespoon
light soy sauce
organic
2
tablespoon
oyster sauce
50
g
cashew nuts
fairtrade
Instructions
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.
Notes
In a hurry or not all eating together?
Prepare everything in advance and this dish only takes 10 minutes to cook.
[nutrition-label]
Nutrition
Calories:
407
kcal
|
Carbohydrates:
40
g
|
Protein:
32
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
84
mg
|
Sodium:
1862
mg
|
Potassium:
778
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
5750
IU
|
Vitamin C:
99.8
mg
|
Calcium:
140
mg
|
Iron:
4.5
mg