Project Description

Chicken, Vegetable & Noodle Stir-Fry

Once you master this Chicken, Vegetable & Noodle Stir Fry, you can adapt the tips and tricks to one with any ingredients you like.

Serves 6
Preparation 15 minutes
Cooking 10 minutes


200g dried rice or egg noodles
400g chicken thigh fillets, evenly sliced
1 large (180g) carrot, cut in thin strips
1 medium (150g) red capsicum, cut in thin strips
¼ cup (60ml) vegetable oil
2 teaspoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 red chilies, deseeded and finely chopped
250g button mushrooms, sliced thickly
¼ cup (60ml) chicken stock
¼ cup (60ml) oyster sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ medium (150g) Chinese cabbage, shredded
4 green onions (green shallots), sliced thinly


  1. Cook noodles following packet instructions; drain and rinse under cold water.
  2. Heat a little of the vegetable oil in a wok or large frying pan; stir-fry chicken in batches until just cooked through and browned lightly, adding more oil as necessary. Remove from the wok.
  3. Reheat wok; add a little more of the oil, carrot and capsicum; stir-fry until just tender, about two minutes. Stir in garlic, ginger and chilli. Add mushrooms; stir-fry until tender.
  4. Return the chicken to the wok with the combined stock, sauces and sesame oil; stir-fry until hot. Add the cabbage, and noodles; stir-fry until combined. Add green onions, reserving some for garnish.
  5. Divide between serving bowls, top with reserved green onions and serve immediately.

Lyndey’s Note: Instead of the chicken, use sliced beef, pork mince, chopped tofu or prawns.  If using tofu and keeping it vegetarian, use vegetable stock instead of chicken stock.

Related Recipe:
Spicy Pork and Thai Basil Stir Fry

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