Serves 3
12 min
Chicken Noodle Stir Fry
Recipe GLPR869be77fa86dc2
A quick and vibrant Asian-style stir fry featuring tender chicken breast, fresh Hokkien noodles, and a colorful mix of cabbage and broccoli florets, all tossed together in a light soy-based glaze. Ready in just 12 minutes, this dish is nutritious, satisfying, and naturally free from common allergens.
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Ingredients
200 grams Chicken breast, cut into thin strips
300 grams Hokkien noodles, fresh
2 cups Cabbage, thinly sliced
1½ cups Broccoli florets, small pieces
1 cup Garlic cloves, minced
½ Brown onion, thinly sliced
½ tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Brown sugar
Directions
Heat a large wok or skillet over high heat. Once hot, add the chicken breast strips and cook, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 4-5 minutes. Transfer the cooked chicken to a clean plate.
In the same wok, add the sliced onion and minced garlic. Stir-fry for about 1 minute until fragrant and the onion begins to soften.
Add the fresh Hokkien noodles to the wok and break them apart gently with your utensils as they heat through, about 2 minutes.
Stir in the sliced cabbage and broccoli florets. Continue stir-frying for about 2 minutes until the vegetables begin to soften while retaining a slight crunch.
Return the cooked chicken to the wok. Combine the light soy sauce, dark soy sauce, and brown sugar, then pour this mixture over the noodles and vegetables. Toss everything together for 1-2 minutes until well combined and heated through.
Transfer to serving bowls and enjoy immediately while hot.
