Chicken & Broccolini Noodle Stir-Fry

This chicken and broccolini noodle stir-fry is a high-protein dinner that’s ready in 30 minutes. It delivers glossy, takeaway-style flavour and real wok char without the delivery wait, making it a great week night dinner option.

Serves 4

Prep Time 15

Cook Time 15 minutes

Looking for more high-protein noodle stir-fries? Try my Honey Soy Chicken Udon Stir Fry, my Chicken Stir Fry with Udon Noodles, or my Chicken & Rice Noodle Stir Fry.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Not recommended for freezing — the noodles and broccolini lose their texture once thawed.
Reheat in a pan or microwave with a splash of water or stock to loosen the sauce back up.

Substitutions

Chicken thigh can be swapped for chicken breast
Hand-pulled noodles can be swapped for udon, hokkien, or rice noodles.
Broccolini can be swapped for tenderstem broccoli or regular broccoli florets.
Edamame can be swapped for frozen peas, or left out entirely.
Honey can be swapped for maple syrup for a similar sweetness.

Serving Suggestions

This is a complete meal on its own — protein, carbs and veg all in one bowl. For a bit of extra crunch, scatter over some crushed peanuts or a drizzle of chilli oil.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

300g noodles of choice (I used dried hand-pulled noodles)

For the Chicken:

500g chicken thigh, thinly sliced
2 tbsp of the sauce (reserved from the sauce below, for marinating)

For the Sauce:

4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
1 tsp sesame oil
2 tsp cornflour, mixed with 2 tbsp cold water

For the Stir-Fry:

4 tbsp neutral oil, divided
1 bunch Coles Family Broccolini, trimmed and halved lengthways, stems and tops separated
1 large carrot, cut into matchsticks
4 garlic cloves, minced
1 tbsp fresh ginger, minced
150g frozen shelled edamame, thawed
3 spring onions, green tops only, cut into 4cm batons

Directions

Whisk together the soy sauce, oyster sauce, dark soy sauce, rice wine vinegar, honey and sesame oil in a bowl or jug. Mix the cornflour with the cold water until smooth, then whisk it into the sauce. Give it a final stir, then spoon off a portion into a separate bowl to use as the marinade.
Pat the chicken thigh dry, then toss with the reserved marinade until evenly coated. Set aside for 15 minutes while you prep the noodles and vegetables.
Cook the noodles according to the packet directions, then drain well and toss with a little neutral oil to stop them sticking together. Set aside.
Heat half the oil in a wok over high heat until just smoking. Add the marinated chicken in a single layer and cook undisturbed for 2-3 minutes until golden and just cooked through. Remove and set aside.
Add the remaining oil to the wok. Add the broccolini stems and carrot and stir-fry for 2 minutes.
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the broccolini tops and stir-fry for 1 minute, then add the edamame and toss through to warm.
Return the chicken to the wok along with the noodles. Give the remaining sauce a stir to recombine, then pour it over everything. Toss over high heat for 1–2 minutes until the sauce thickens and coats everything.
Stir through the spring onion tops and serve immediately.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	580 kcal
Protein	42 g
Carbohydrates	45 g
Fat	22 g
Fibre	5 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.