Egg noodles with chicken

A super fast and easy stir fry of egg noodles with chicken in tamari, mirin, ginger and garlic marinade.

  • 20 mins cooking
  • Serves 4
  • Print


Egg noodles with chicken
  • 500 gram chicken thigh fillets, sliced thinly
  • 2 tablespoon tamari
  • 2 tablespoon mirin
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 clove garlic, crushed
  • 440 gram thin egg noodles
  • 2 tablespoon peanut oil
  • 8 green onions, cut into 4cm lengths
  • 500 gram baby buk choy, chopped coarsely


Egg noodles with chicken
  • 1
    Combine chicken, tamari, mirin, ginger and garlic in medium bowl.
  • 2
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 3
    Drain chicken, reserve marinade. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
  • 4
    Heat remaining oil in same cleaned wok; stir-fry onion until softened. Return chicken to wok with reserved marinade; bring to the boil. Add noodles and buk choy; stir-fry until buk choy wilts.


Chicken mixture can be marinated for 30 minutes or overnight.

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