This chicken stir-fry with noodles is super delicious and full of veggies. Its quick and easy to make, plus its a great way to use up any vegetables lying around the kitchen.
Place the chicken marinade ingredients into a mixing bowl or plastic bag and mix thoroughly. Cover and marinate in the fridge for at least 30 minutes.
Stir-Fry Sauce
In a mixing bowl lightly whisk together all the ingredients from the ‘Stir-Fry sauce’ section and set aside.
Stir-Fry
Bring a large pot of generously salted water to the boil and cook the noodles until al dente. Drain and place to the side.
Heat a large wok over medium high heat for 1-2 minutes or until completely hot and almost smoking. Add vegetable oil and quickly shake it around the pan. Quickly add the chicken and stir fry for 3-4 minutes, until all the meat is golden.
Add garlic & ginger and saute for 30 seconds. Add the green beans, pan choi, red onion, red pepper, chilli and the white part of the spring onion (saving the green part for the garnish) and stir fry for a further 2-3 minutes (add a tablespoon of water if the wok gets too hot and starts to burn).
Add the stir-fry sauce and stir constantly for 5 seconds. Add the noodles and stir fry until hot.
Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.
Notes
For best results marinade the chicken overnight in the refrigerator
Mirin can be swapped with 20ml of sake plus 10g of sugar
Reduced sodium soya sauce can be used to make this recipe even healthier