Chicken Noodle Stir Fry with Honey Ginger Sauce
This one-pan chicken noodle stir-fry is simple, quick, and full of flavour. With chicken mince, fresh vegetables, and noodles cooked together in a single pan, it’s an easy weeknight dinner with minimal cleanup.
Serves
4
Prep time
10
Cooking time
10
Ingredients
For the stir-fry:
- 2 packets (400 g) Singapore noodles or any quick-cooking noodles
- 1 tbsp neutral oil (like vegetable or canola)
- 3 garlic cloves, minced
- ½ brown onion, thinly sliced
- 500 g lean chicken mince
- 1 medium carrot, julienned
- 1 small bok choy, stems and leafy parts separated
- 100 g mushrooms, sliced
- 1 ¼ cups (300 ml) chicken stock or water
- ½ cup (50 g) bean sprouts
For the sauce:
- 2.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1.5 tbsp rice vinegar
- 1.5 tbsp honey
- 1 tsp freshly grated ginger
- ½–1 tsp chilli flakes (optional, to taste)
To garnish:
- Sesame seeds
- Spring onion, finely sliced
Directions
- In a small bowl, combine the sauce ingredients and set aside.
- In a large skillet or wok, heat neutral oil over medium-high heat.
- Add onion and garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Add chicken mince, breaking it apart with a spatula. Cook 3–4 minutes until mostly cooked, letting it sit for short bursts to develop a light golden sear.
- Stir in carrot, mushrooms and bok choy stems. Cook 2 minutes to start softening, keeping veggies slightly crisp.
- Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Push the chicken and vegetables to one side of the pan. Add the noodles to the empty space along with the stock. Let the noodles sit for 1–2 minutes until they begin to soften, then gently loosen them and toss everything together with the chicken and vegetables.
- Add the bean sprouts and leafy parts of the bok choy and cook 1 more minute, tossing until noodles are tender and coated in sauce.
- Garnish with spring onion and sesame seeds. Serve immediately and enjoy!
Ingredients
For the stir-fry:
- 2 packets (400 g) Singapore noodles or any quick-cooking noodles
- 1 tbsp neutral oil (like vegetable or canola)
- 3 garlic cloves, minced
- ½ brown onion, thinly sliced
- 500 g lean chicken mince
- 1 medium carrot, julienned
- 1 small bok choy, stems and leafy parts separated
- 100 g mushrooms, sliced
- 1 ¼ cups (300 ml) chicken stock or water
- ½ cup (50 g) bean sprouts
For the sauce:
- 2.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1.5 tbsp rice vinegar
- 1.5 tbsp honey
- 1 tsp freshly grated ginger
- ½–1 tsp chilli flakes (optional, to taste)
To garnish:
- Sesame seeds
- Spring onion, finely sliced
Directions
- In a small bowl, combine the sauce ingredients and set aside.
- In a large skillet or wok, heat neutral oil over medium-high heat.
- Add onion and garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Add chicken mince, breaking it apart with a spatula. Cook 3–4 minutes until mostly cooked, letting it sit for short bursts to develop a light golden sear.
- Stir in carrot, mushrooms and bok choy stems. Cook 2 minutes to start softening, keeping veggies slightly crisp.
- Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Push the chicken and vegetables to one side of the pan. Add the noodles to the empty space along with the stock. Let the noodles sit for 1–2 minutes until they begin to soften, then gently loosen them and toss everything together with the chicken and vegetables.
- Add the bean sprouts and leafy parts of the bok choy and cook 1 more minute, tossing until noodles are tender and coated in sauce.
- Garnish with spring onion and sesame seeds. Serve immediately and enjoy!
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan or microwave, adding a splash of stock or water if the noodles have dried out.
- Not suitable for freezing as the noodles can become mushy.
Substitutions
- Protein: Swap chicken mince for turkey, pork, beef, or crumbled tofu for a vegetarian option.
- Noodles: Use rice noodles, egg noodles, or even spaghetti if that’s what you have.
- Vegetables: Try capsicum, broccoli, snap peas, or baby corn
Serving Suggestions
- Top with crushed peanuts or cashews for crunch.
- Add a drizzle of chilli oil or sriracha for extra heat.
- Serve with a side of steamed greens for more vegetables on the plate.
- Pair with a light cucumber salad
Watch How to Make It
Related Recipes
30 minutes or less
Chicken
Weeknight dinners
One-Pan / One-Pot
Asian