Love a noodle stir-fry? Make this 20 minute meal with free range chicken breasts and fresh egg noodles. This an easy dish that both young and old will love.

20 Minutes. Bursting with Flavour, Colour and Texture!

Serves 2.

2 x180g free range chicken breast
2 x 200g thin egg noodles
4 tablespoons oyster sauce
3 garlic cloves
1 birds eye chilli
200g tinned water chestnuts
1 small/medium red capsicum
6 spring onions 

Prepare chicken & vegetables
Deseed and slice the capsicum into 0.5cm strips. Trim the roots of the spring onions and cut into 4cm pieces. Crush garlic and finely slice the chilli. Rinse and drain water chestnuts. Thinly slice the chicken breasts into .5cm strips. Place in a bowl and season with salt and pepper.

Prepare noodles
Fill kettle with water and bring to boil. Place noodles in a heatproof dish and cover with water. Allow to soak for 3 minutes. Use tongs to separate noodles then drain well.

Heat a generous amount of oil in a wok (or non-stick fry pan) to a very high heat. Add the chicken and stir-fry until it is almost cooked through. Remove from the wok. Bring the wok back to a high heat. Add oil, the garlic, chilli, capsicum, spring onions and water chestnuts and stir-fry for 1 minute. Add the oyster sauce and chicken and stir through for 30 seconds. Lastly add the noodles and cook for a further minute. Remove from heat.

To serve
Portion noodles evenly into bowls and eat hot.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 29, 2016 by Timothy Ryder
previous / next