For this recipe you stir-fry chicken tenderloins, baby corn, Chinese broccoli, garlic, chilli and ginger through flat noodles and oyster, soy and fish sauce. Perfect any night of the week, especially when drinking with friends!

20 Minutes. Healthy, wholesome fast food everyone will love.

Serves 2.

350g chicken tenderloins
1 packet pad thai rice noodles (340g)
1 long red chilli
6 baby corn
3 stems Chinese broccoli
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
2 garlic cloves
2cm ginger

Marinate chicken

Cut chicken into 1cm strips. Marinate in a drizzle of olive oil and a pinch of salt.

Cook noodles
Fill a pot with water and bring to boil. Cook noodles for 5 minutes until just cooked. 
Drain and rinse under cold water set aside. 

Prepare vegetables
Cut baby corn in half lengthways. Cut Chinese broccoli into 3cm pieces. Crush the garlic. Peel and grate the ginger. Finely slice the chilli (optional, to your taste).

Make stir-fry
Heat a wok or non-stick frying pan to a high heat with a drizzle of olive oil. Add chicken and stir-fry for 3 - 4 minutes until almost cooked through. Remove from pan. Using the same pan, add the garlic, ginger, Chinese broccoli and baby corn. Stir-fry until the Chinese broccoli begins to wilt. Return the chicken to the pan with the premixed sauce and chilli (to taste). Mix well. Add noodles to pan and stir through to coat. Remove from heat.

To serve
Serve in deep bowls.


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.

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July 28, 2016 by Timothy Ryder
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