Chicken and egg noodle stir fry

Courtesy of: LoSalt
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Servings: 4
Prep: 20 min.
Cook: 10 min.
Total Time: 30 min.


Did you know that when traditional stir fry was invented, early Chinese cooks had to cut grains, meats, and vegetables into small pieces because wood for fires were in short supply? If the pieces were too big, it would be more difficult to cook them perfectly. Some say that this quick cooking technique seals in the flavor of each and every bite. That’s why there’s nothing quicker, tastier, and easier to clean up than a great stir fry, and this recipe from LoSalt delivers. A tasty and quick "one-pot" meal to rustle up in less than half an hour, it’s perfect for families short on time. Enjoy!


  • 4 cooked chicken breasts
  • 2 tablespoons light olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, finely grated
  • 2 red onions, finely sliced
  • 2 large pepper (any colour), seeded and finely sliced
  • 3-4oz chestnut mushrooms, quartered
  • large handful fresh bean sprouts
  • 2-3 tablespoon low sodium soy sauce
  • 4 tablespoons fresh orange juice
  • 10oz ready-cooked fresh medium egg noodles
  • a pinch of Chinese 5-spice powder (optional)
  • sliced spring onions, to garnish
  • LoSalt and freshly ground black pepper to taste


  • Remove the skin from the chicken breasts and tear into mouth-sized chunks.
  • Heat the oil in a wok or large frying pan and add the ginger and garlic.
  • Stir over a high heat for 1 minute then add the onions and peppers.
  • Stir-fry over a high heat for 3 minutes then add the chicken and mushrooms.
  • Stir-fry once more for 3 minutes then add the beansprouts, soy, orange juice and noodles.
  • Continue to stir-fry for another 2-3 minutes or until piping hot.
  • Taste and season with Chinese 5-Spice if using, LoSalt and pepper. Serve immediately.