Chicken and oyster sauce noodle stir-fry

Quick, tasty and packed full of goodness, this delicious Asian stir-fry combines chicken and oyster sauce to create a real flavour sensation.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chicken and oyster sauce noodle stir-fry
  • 375 gram dried rice stick noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 600 gram chicken thigh fillets, sliced
  • 350 gram asparagus, chopped coarsely
  • 375 gram fresh baby corn, halved
  • 2 cloves garlic, crushed
  • 1 cup (250ml) oyster sauce
  • 1/2 cup chopped garlic chives


Chicken and oyster sauce noodle stir-fry
  • 1
    Place noodles in a large bowl. Add boiling water until noodles are fully submerged. Soak for a few minutes, gently stir through with a fork to separate strands. Drain under cold water. Set aside.
  • 2
    Add half the combined oils to a heated wok or large frying pan. Stir-fry chicken, in batches on medium-high heat for 4-6 minutes, or until browned and cooked through.
  • 3
    Heat the remaining oil in the wok. Stir-fry the asparagus, corn and garlic for 1-2 minutes, or until tender. Return chicken to wok with noodles and oyster sauce. Stir-fry until heated through. Stir in chives. Serve.


This recipe is best made close to serving. Not suitable to freeze. Noodles suitable to microwave.

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