Chicken, noodle and cashew stir-fry

A classic combo.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Chicken and cashew are beautifully paired in this quick and easy stir fry with noodles in a simple marinade from oyster and sweet chilli sauces.
Looking for more noodle stir-fry recipes?


Chicken, noodle and cashew stir-fry
  • 450 gram packet fresh hokkien noodles
  • 2 tablespoon vegetable oil
  • 500 gram chicken breast fillets, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cloves garlic, crushed
  • 500 gram broccoli, cut into florets
  • 115 gram fresh baby corn, halved diagonally
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon oyster sauce
  • 1/4 cup unsalted cashew nuts, toasted


Chicken, noodle and cashew stir-fry
  • 1
    Soak noodles in boiling water in a heatproof bowl for 3 minutes. Stir to separate strands. Drain. Set aside.
  • 2
    Meanwhile, heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, for 4 minutes or until just cooked. Transfer to a heatproof plate.
  • 3
    Heat remaining oil in wok over high heat. Add onion and carrot; stir-fry for 3 minutes or until onion is soft. Add garlic, broccoli and corn; stir-fry for 2 minutes or until just tender. Return chicken to wok with noodles, sauces and 2 tablespoons water; stir-fry for 2 minutes or until heated. Serve sprinkled with nuts.


You'll find fresh hokkien noodles in the fridge aisle. Try using baby buk choy instead of broccoli. Swap chicken for thinly sliced beef rump steak or pork fillet. No fresh baby corn? Use drained canned baby corn.

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