A quick chicken and vegetable stir fry paired with sweet and spicy Asian noodles — ready in about 20 minutes. A perfect, flavourful mid-week dinner!
Stir-fries are one of the best ways to use up vegetables in the fridge and get a tasty meal on the table fast. They’re flexible, colourful and ideal for busy weeknights when everyone wants something warm and satisfying.
When the kids walk in and call for a snack I usually weigh up three options:
- Let them help themselves to a cupboard snack and hope they’re still hungry for dinner.
- Offer fruit and gently insist on dinner shortly afterwards.
- Or, make dinner super-quickly so it’s ready before their after-school activities. This stir fry fits that third option perfectly.
I often cook a pan of rice alongside a stir fry, timing the two so everything finishes together. This time I chose spicy Asian egg noodles instead — they’re just as quick and add a lovely texture alongside the saucy chicken and vegetables.
Start by boiling the noodles according to the packet instructions. While they cook, brown the chicken in a hot pan. I like leaving larger pieces of onion in this stir fry so you get some crunch and bite.
Noodles only take a few minutes to cook. Drain them, rinse briefly under cold water to stop the cooking, then toss with a little sesame oil. Fry the noodles with sesame oil, garlic, chilli flakes, ginger, soy sauce and a touch of light brown sugar to create the spicy-sweet coating.
For the stir fry vegetables I use a colourful mix: baby corn, sugar-snap peas, sliced peppers, mushrooms and bamboo shoots or water chestnuts. Toss them into the wok after the chicken so they warm through but retain some crunch.
Once the vegetables are hot, stir in a honey and soy stir fry sauce — this adds a glossy, reddish-golden finish and a lovely balance of sweet and savory.
Serve the saucy chicken and vegetables alongside the spicy noodles and finish with a scattering of sesame seeds and sliced spring onions for freshness and crunch.
Faster, tastier and usually cheaper than ordering a takeaway — and you control the ingredients.
Can I make it gluten free?
The specific honey and soy stir fry sauce used here is not gluten free. For a gluten-free version, swap to a gluten-free oyster sauce or a gluten-free soy sauce and add garlic, ginger and a little gluten-free sweet chilli sauce to mimic the sweet-savory profile. Use boiled rice or certified gluten-free noodles, and ensure any packaged sauces are labelled gluten free.
Can I make it ahead?
Stir fries are best served immediately, when vegetables are crisp and the sauce is glossy. You can, however, prep ahead: chop the vegetables and refrigerate them, and cook the noodles in advance. After cooking, rinse the noodles under cold water, toss with about ½ tablespoon sesame oil to stop them sticking, cover and refrigerate. Reheat quickly in a hot pan just before serving.
Vegetarian version?
Yes — omit the chicken and add extra mushrooms (try mixing varieties), or use firm tofu or a meat-free alternative such as Quorn pieces. Press and pan-fry tofu first to get some colour, then continue with the recipe.
Other flavour ideas
If you want to change the sauce, try other stir fry flavours such as black bean & garlic, tomato & garlic, or kung pao. Different sauces give distinctly different profiles while using the same basic method.
The Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe:
Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe
Ingredients
- 1 tbsp vegetable oil
- 2 chicken breast fillets, chopped into chunks
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
- 1 red chilli, finely chopped
- 1 small onion, peeled and sliced
- 4 baby portabella mushrooms, sliced
- ½ yellow pepper, deseeded and sliced
- ½ red pepper, deseeded and sliced
- 6 baby corn (approx 50g), sliced lengthways
- 12–14 sugar-snap peas (approx 50g)
- 100 g tinned bamboo shoots, drained
- 1 sachet Lee Kum Kee Honey and Soy Stir Fry Sauce
- 2 spring onions (scallions), sliced into thin strips
- 1 tsp sesame seeds
Spicy Asian Noodles
- 2 nests (approx 100g) dried medium egg noodles
- 1½ tbsp sesame oil (divided)
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
Instructions
- Cook the noodles according to packet instructions. Drain, rinse under cold water until cool, then toss with ½ tbsp sesame oil and set aside to prevent sticking.
- Heat the vegetable oil in a wok or large frying pan. Add the chicken and fry until lightly browned, about 5 minutes. Add garlic, ginger, chilli and onion and cook for 2–3 minutes until the onion softens.
- Add the mushrooms and cook for one minute. Then add yellow pepper, red pepper, baby corn, sugar-snap peas and bamboo shoots. Stir-fry for 3–4 minutes until heated through.
- Meanwhile, heat the remaining sesame oil in a separate pan over medium heat for the noodles. Add garlic, ginger and chilli flakes and cook for about 30 seconds until fragrant.
- Add soy sauce and light brown sugar to the noodles, stir to combine, then add the cooked noodles and toss for 3–4 minutes until hot throughout. Turn off the heat.
- When the chicken and vegetables are cooked through, add the honey & soy stir fry sauce with a splash of water, stir to coat and heat for 2 minutes.
- Serve the stir-fried chicken and vegetables with the spicy Asian noodles, topped with spring onions and sesame seeds.
Notes
Can I make it gluten free?
The honey and soy stir fry sauce used here is not gluten free. Use a gluten-free oyster sauce or gluten-free soy sauce with garlic, ginger and GF sweet chilli sauce as an alternative. Swap to boiled rice or certified GF noodles and ensure all packaged sauces are gluten free.
Can I make it ahead?
Stir-fries are best eaten immediately, but you can chop vegetables ahead and refrigerate. Cook noodles in advance, rinse under cold water, toss with a little sesame oil, cover and refrigerate. Reheat quickly before serving.
Vegetarian version?
Omit the chicken and add extra mushrooms or pan-fried tofu or a meat-free alternative.
Other flavours?
Try different stir fry sauces such as black bean & garlic, tomato & garlic, or kung pao for variety.
Nutrition
Calories: 736 kcal | Carbohydrates: 90 g | Protein: 42 g | Fat: 24 g | Saturated Fat: 8 g | Cholesterol: 114 mg | Sodium: 1900 mg | Fiber: 8 g | Sugar: 19 g
Nutrition information is an approximation and will vary depending on ingredients and portion sizes.
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