Recipe
Quick & Spicy Chicken Noodle Stir-Fry
Golden chicken, tender noodles, sweet onion and jalapeño come together in a savoury one-pan stir-fry with lively heat, making a fast, satisfying supper for one.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Season the chicken with salt and black pepper. Heat the oil in a large frying pan over medium-high heat, add the chicken and cook for 5–7 minutes until golden and cooked through. Transfer it to a plate.
Lower the heat to medium. Add the onion and jalapeño to the same pan and cook for 3–4 minutes until the onion softens. Stir in the garlic for the final 30 seconds.
Pour in the chicken stock and soy sauce, scraping up any browned pieces. Bring the sauce to a gentle simmer and cook for 2 minutes.
Meanwhile, cook the noodles according to the packet instructions until just tender. Drain thoroughly.
Return the chicken to the pan and simmer for 3–4 minutes so it is hot and coated in the sauce. Stir in the lime juice.
Add the drained noodles and toss for 1–2 minutes until evenly coated. Taste and adjust the seasoning, then scatter over the spring onion and serve.
Notes
Drain the noodles thoroughly before adding them to the pan so the stock-based sauce stays concentrated. Add the jalapeño gradually: its heat can vary considerably from one chilli to another.
About this recipe
This quick chicken noodle stir-fry brings together golden chicken, springy noodles and crisp-edged vegetables in a savoury stock-based sauce. Jalapeño adds a clean, lively heat, while sliced onion softens into the pan juices and helps the noodles pick up every last bit of flavour.
Cook the chicken separately first so it browns properly, then finish everything in the same pan for a fast, satisfying meal. Keep the noodles just tender and drain them well before tossing them through the sauce. Add extra jalapeño or fresh herbs at the table if you like more heat and freshness.
