Chinese chicken and vegetable noodles

Cooking Time: 20 minutes Serves: 4-6

tasty, high fibre, protein, anti-oxidant rich

Goodness provided: Full of colour and high oxidant vegetables, this noodle dish is an easy family dinner favourite. The Chinese sauce used in this dish can be made in advance and as it makes enough for 3-4 stirfry dishes it can be stored in the fridge and pulled out for an easy stirfry of anything


Stir-fry sauce ingredients (this recipe makes enough sauce for 2-3 stir-fry meals. Stir the sauce in a glass jar in the fridge to use for an easy meal next time)
▢ 1/2 cup light soy sauce
▢ 1/2 cup regular soy sauce
▢ 1 cup oyster sauce
▢ 1/2 cup Shaoxing Chinese wine (or dry sherry)
▢ 1/2 cup cornstarch/cornflour
▢ 2 tbsp sesame oil, toasted
▢ 1-2 tbsp ground white pepper

    1. Just combine all the ingredients in a jar and shake to mix well.

Stir-fry ingredients
▢ 6 tbsp of the Chinese stir-fry sauce + 1/2 of a cup of water
▢ 600g of sliced chicken breasts
▢ 10 or so cups or so of chopped vegetables (you can include whatever is in the fridge such as broccoli, carrot, mushrooms capsicum, cabbage, Chinese green vegetables, snow peas or you can also use a frozen stir-fry vegetable mix)
▢ 450-500g of Singapore or Hokkein noodles (soften these by putting in a large bowl and then cover with hot tap water. Leave to sit for 5 minutes)
▢ 2 cloves of garlic crushed
▢ 3-4 finely chopped shallots


  1. Heat a splash of vegetable oil in a wok over a high heat or flame and add in the crushed garlic and the sliced chicken. Stir-fry for 2-3 minutes or until chicken is almost cooked
  2. Add in the softened noodles, the chopped vegetables, 6 tbsp of the Chinese sauce and 1/2 cup of water
  3. Stir-fry together in the wok for 3-4 minutes or until the vegetables are cooked

    Nutrition per serve: Energy 475 kcal, 33g fat, 19g saturated, 13g protein, 35g low GI carbs, 6g fibre, 533mg salt.