Chicken, noodle and mushroom stir-fry

  • 30 mins cooking
  • Serves 4
  • Print


Chicken, noodle and mushroom stir-fry
  • 450 gram hokkien noodles
  • 500 gram chicken thigh fillets, chopped coarsely
  • 1 clove garlic, crushed
  • 800 gram broccoli florets
  • 150 gram oyster mushrooms, halved
  • 1 medium_piece (170g) red onion, sliced thinly
  • 200 gram snow peas, halved
  • 1/4 cup (60ml) oyster sauce
  • 1 fresh red thai (serrano) chilli, sliced thinly


Chicken, noodle and mushroom stir-fry
  • 1
    Rinse noodles under hot water, drain. Transfer to a large bowl, separate noodles with a fork.
  • 2
    Stir-fry chicken in a heated lightly oiled wok, in batches, until browned and cooked through. Remove chicken from wok.
  • 3
    Stir-fry garlic, broccoli, mushrooms and onion in wok until onion just softens. Return chicken to wok with noodles, snow peas and sauce, stir-fry until vegetables are just tender. Sprinkle with chilli, season to taste.


Snow peas can be replaced with sugar snap peas, if you like. Hokkien (or stir-fry) noodles are sold in cryovac packages in the refrigerated section of supermarkets.

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