Chinese-Style Chicken Noodle Stir-fry
with Asian Greens & Peanuts
- Gluten
- Soy
- Eggs
- Wheat
- Sesame
- Peanuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This four-step dinner delight is not only super quick but super tasty! Packed with our personal favourite noodles, egg noodles and brimming with bright veggies and teriyaki chicken, all this meal needs is a few hungry chefs to devour it - that's where you come in!
Ingredients
1
carrot
1 bag
green beans
1 packet
chicken tenderloins
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
ginger paste
1 packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 bag
Asian greens
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy)
1 tbs
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. Cut carrot into thin rounds. Trim and halve the green beans. Roughly chop Asian greens. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add green beans, carrot and a splash of water, and cook, tossing, until tender, 4-6 minutes. Add Asian greens and the soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl. • Meanwhile, cut chicken tenderloins into 2cm chunks.
• Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add ginger paste and cook, tossing, until fragrant, 1 minute. • Return veggies to the frying pan, then add noodles, oyster sauce, the brown sugar, vinegar and a splash of water. Toss to combine and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide the Chinese-Style chicken noodle stir-fry between bowls. • Top with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Asian-inspired flavours, though some found it a bit bland and suggested adding extra soy sauce or chilli for more punch.
- Ease of prep: Customers praised how quick and simple this stir-fry was to prepare, making it perfect for busy weeknights.
- Suggestions: Several recommended adding more vegetables like capsicum, onion or broccoli for extra colour and nutrition.
- Leftovers: The generous portions meant many had delicious leftovers for lunch the next day.
- Noodles: Some preferred thicker egg or hokkien noodles over the thin vermicelli for better texture and ability to hold the sauce.
