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This delicious Quick Chicken and Veggie Noodles recipe comes from my lunchbox mini cookbook Ready. Steady. Lunch! (available in e-book or print versions).
It is a great recipe to whip up for a weeknight dinner or to have in the lunchbox taking only about 20-30 minutes to make and using a basic ingredients found in most kitchens.
Don’t forget to hang out with TRTLMT in all the cool places!
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Quick Chicken and Veggie Noodles
- Total Time: 20
Ingredients
Scale
Gather these
- 400g Singapore, hokkien or rice noodles of choice
- 1.5 cups of vegetables of choice
- boiling water
- 1 garlic clove, peeled
- 2cm piece of fresh ginger
- 2 spring onions, roughly chopped
- 2 chicken breasts, diced into bitesize pieces
- 1 Tsbp oil
- 50g soy sauce
- 50g oyster sauce
- 50g beef stock
Instructions
Then mix like this
- Place noodles and vegetables into bowl. Cover with boiling water. Set aside.
- Place garlic, ginger and spring onions into bowl. Speed 8 / 5 seconds. Scrape down.
- Add chicken and oil. 5 minutes / 100C / Reverse+Slowest Speed.
- Add sauces and beef stock. 10 minutes / 100C / Reverse+Slowest Speed. Always check that your chicken is cooked prior to consuming.
- Drain noodles and veggies. Place into a bowl and pour chicken mixture over the top. Stir to combine. Serve or allow to cool and store in individual portions in the fridge for up to two days.
Or cook like this
- Place noodles and vegetables into bowl. Cover with boiling water. Set aside.
- Crush the garlic and ginger. Slice the spring onions. Add to a frying pan along with chicken and oil. Cook over a medium heat until chicken is browned, stirring often.
- Add sauces and beef stock. Cook for another 10 minutes to cook the chicken completely and thicken the sauce slightly. Always check that your chicken is cooked prior to consuming.
- Drain noodles and veggies. Place into a bowl and pour chicken mixture over the top. Stir to combine. Serve or allow to cool and store in individual portions in the fridge for up to two days.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Serving Size: 4
Sounds delicious 😋 Another awesome recipe, thanks Peta!