Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 10/10/24. See terms.
Join now
Photo of Chicken, rice noodle and vegetable stir-fry by WW

Chicken, rice noodle and vegetable stir-fry

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Simple, fresh ingredients are key to any delicious stir-fry. Classic soy and oyster sauces combine all the flavours together.

Ingredients

Dry rice noodles

200 g, rice stick variety

Canola oil

1 tbs

Skinless chicken breast

600 g, thinly sliced

Green shallot(s)

4 individual, cut into 2cm lengths

Red capsicum

1 medium, thinly sliced

Canned baby corn

1 can(s), 420g size can, drained, (1 x 420g)

Oyster sauce

¼ cup(s), (60ml)

Reduced salt soy sauce

2 tbs

Instructions

  1. Prepare noodles following packet instructions or until just tender. Drain.
  2. Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the chicken for 3 minutes or until browned and almost cooked through. Transfer to a plate. Repeat with another teaspoon of oil and remaining chicken.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Stir-fry shallots, capsicum and corn for 2 minutes or until just tender. Add noodles, chicken, oyster sauce and soy sauce. Stir-fry for 2 minutes or until chicken is cooked and noodles are warmed through. Serve.

Notes

Serving suggestions: Steamed baby bok choy or choy sum. Tip: You can use carrot (thinly sliced) or broccolini (cut into 5cm lengths) instead of corn.

You might like

You might like