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Honey soy chicken and noodle stir-fry

  • 0:10 Prep
  • 0:10 Cook


  • 500g chicken breast fillets, trimmed, cut into strips across the grain
  • 60mls (1/4 cup) salt-reduced soy sauce
  • 2 tablespoons honey
  • 2 teaspoons peanut oil
  • 2 garlic cloves, peeled, thinly sliced
  • 4cm piece fresh ginger, peeled, cut into thin strips
  • 2 medium carrots, cut into batons
  • 1 medium leek, trimmed, cut into thin 5cm strips, washed, dried
  • 2 200g pkts Udon noodles (Trident brand)


  • 1
    Combine the chicken, soy sauce and honey in a medium bowl. Stand for 5 minutes to marinate.
  • 2
    Drain chicken and reserve the marinade. Heat 1/2 the oil in a large wok or frying pan over high heat. Add 1/2 the chicken to the wok and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with the remaining oil and chicken.
  • 3
    Add the garlic, ginger and carrots to the wok and stir-fry, tossing occasionally, for 3-4 minutes. Add the leek and stir-fry for a further 2 minutes.
  • 4
    Add the noodles and reserved marinade and toss to combine. Cover and cook for 2 minutes or until the noodles are softened. Add a little water if the noodles begin to stick. Remove the lid and return the chicken to the wok. Toss until well combined and heated through. Serve.

Source: taste.com.au


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