Asian Chicken Noodles

    Asian Chicken Noodles


    102 people made this

    Chicken breast fillet and bok choy are stir fried with garlic and then seasoned with ginger, sherry, soy sauce and hoisin sauce. Better than takeaway!

    Serves: 2 

    • 250g thin rice or vermicelli noodles
    • 1 teaspoon vegetable oil
    • 1 teaspoon sesame oil
    • 1/2 onion, chopped
    • 1 clove garlic, crushed
    • 1 skinless, boneless chicken breast fillet - cut into 1cm pieces
    • 1 tablespoon grated fresh ginger
    • 2 leaves bok choy, diced
    • 60ml chicken stock
    • 2 tablespoons dry sherry
    • 1 tablespoon soy sauce
    • 1 1/2 tablespoons hoisin sauce
    • 2 spring onions, thinly sliced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook noodles according to package instructions. Drain.
    2. Meanwhile, in a large non-stick wok, heat oils over medium high heat. Cook onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
    3. Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.

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    Reviews (2)


    Altered ingredient amounts. i cooked the chicken first in a very hot smoking wok,just to seal it.then i removed the chicken,cooked the other vegies etc.added the sauces,the noodles and the spring onions to garnish. - 11 Jan 2009


    A very tasty dish that is very easy to make. Took me less than 30 minutes to prepare and cook with a great result. As a person who is brand new to the world of cooking at home, this was great for me. The only thing that I will change next time I cook it will be the amount of noodles. There were too many noodles and not enough flavour for that amount. Overall this one is a keeper for me. - 11 Jan 2009

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