Chicken meatball noodle stir-fry

One-wok dinners are a mid-week blessing, this chicken meatball noodle stir fry is bound to become a firm favourite.

  • 30 mins cooking
  • Serves 4
  • Print


  • 500 gram thin hokkien noodles
  • 625 gram minced chicken
  • 2 green onions, sliced thinly
  • 1 cup coarsely chopped fresh coriander
  • 2 fresh long red chillies, sliced thinly
  • 1/2 cup (35g) stale breadcrumbs
  • 1 tablespoon vegetable oil
  • 1 gai lan (chinese broccoli), chopped coarsely
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon sweet chilli sauce
  • 1/2 cup coarsely chopped fresh mint


  • 1
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 2
    Combine chicken, onion, half the coriander, half the chilli and breadcrumbs in medium bowl; season. Roll tablespoons of mixture into balls.
  • 3
    Heat wok, add oil; stir-fry meatballs, in batches, until cooked through. Remove from pan. Add gai lan; stir-fry 2 minutes or until tender.
  • 4
    Return meatballs to wok with noodles and sauces; stir-fry until noodles are heated through. Sprinkle with mint and remaining coriander and chilli.

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