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    Home > Quick Dinner Recipes

    Honey and Soy Chicken Stir Fry with Spicy Asian Noodles

    Published: Sep 28, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe
    Plate of honey and soy chicken stir fry with noodles, further plate in background

    A quick chicken and vegetable stir fry with sweet and spicy Asian noodles, ready in 20 minutes. A totally delicious mid-week dinner!
    Plate of honey and soy chicken stir fry with noodles, further plate in backgroundThis post is sponsored by Lee Kum Kee

    Stir fries are such a great way to use up the veggies in the fridge and get dinner on the table in ultra-quick time.

    The first thing the kids ask when the get home from school is 'Can I have a snaaaaack?'.
    Then we've got three options:

    1. Let them have a snack out of the snack cupboard (crackers/snack bar/leftover slice of cake from a blog recipe) and risk them not being hungry enough come dinner time.
    2. Give them a piece of fruit, ignore their protests that they're 'starving' and all enjoy dinner together.
    3. Get dinner on the table in super-quick time (especially if they've got an activity on in the evening as they do a couple of times a week).

    This stir fry is great when you're in super-quick mode, and will have everyone happy and satisfied in no time.

    I’ll often cook up a pan of boiled rice to go with a stir fry (I get the rice going, and then the challenge is to get the rest of the stir fry done by the time the rice is ready).

    Chopped vegetables on a board for a stir fry

    This time I fancied some noodles – spicy Asian egg noodles. Just as quick to throw together.

    First put your noodles on to boil, then start browning the chicken. I like to use big pieces of onion in this stir-fry so you get the crunch.

    Chicken and onions frying in a wok

    The noodles only take few minutes to boil. So once they’re done, drain them and fry them up with sesame oil, garlic, chilli flakes, ginger, soy sauce and a little light brown sugar.

    Pan of asian-style noodles

    Back to the stir fry – add in veggies such as baby corn, sugarsnap peas, peppers, mushrooms and bamboo shoots or water chestnuts.

    Chicken and vegetables frying in a wok

    Once they’re warmed through, add in Lee Kum Kee Honey & Soy stir fry sauce. It will add a lovely reddish-golden colour to the stir fry.

    Adding stir fry sauce to chicken and vegetables in a wok

    Serve the stir fry and noodles up with a sprinkling of sesame seeds and spring onions.

    Close up of Plate of honey and soy chicken stir fry with noodles

    Quicker, tastier and way cheaper than ordering that takeaway!

    Can I make it gluten free?

    Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative.

    You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too)

    Can I make it ahead?

    Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat.

    Vegetarian version?

    Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too.

    You could also add tofu or quorn pieces.

    Other flavours?

    Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao.

    The Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe:

    Plate of honey and soy chicken stir fry with noodles

    Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe

    By: Nicky Corbishley
    A quick chicken and vegetable stir fry with sweet and spicy Asian noodles, ready in 20 minutes. A totally delicious mid-week dinner!
    5 from 4 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dinner
    Cuisine Asian
    Servings 2 people
    Calories 736 kcal

    Ingredients
     

    • 1 tbsp vegetable oil
    • 2 chicken breast fillets - chopped into chunks
    • 2 cloves garlic - peeled and minced
    • 1 tsp minced ginger
    • 1 red chilli - finely chopped (I use fresno chillies)
    • 1 small onion - peeled and sliced
    • 4 baby portabella mushrooms sliced
    • ½ yellow pepper deseeded and sliced
    • ½ red pepper deseeded and sliced
    • 6 (approx 50g) baby corn - sliced in half, lengthways
    • 12-14 (approx 50g) sugarsnap peas
    • 3 ½ oz (100g) tinned bamboo shoots - drained
    • 1 sachet Lee Kum Kee Honey and Soy Stir Fry Sauce
    • 2 spring onions - scallions, sliced into thin strips
    • 1 tsp sesame seeds

    Spicy Asian Noodles:

    • 2 nests (approx 3 ½ oz or 100g) dried medium egg noodles
    • 1 ½ tbsp sesame oil
    • 2 cloves garlic - peeled and minced
    • 1 tsp chilli flakes
    • 1 tsp minced ginger
    • 2 tbsp soy sauce
    • 1 tbsp light brown sugar

    INSTRUCTIONS
     

    • Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles sticking together). Stir through ½ tbsp of the sesame oil and put to one side.
    • Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.
    • Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.
    • Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.
    • Add the garlic, ginger and chilli flakes and cook for 30 seconds or so, until they release their fragrance.
    • Add the soy sauce and sugar, stir, then add the cooked noodles.
    • Continue to heat, stirring often for 3-4 minutes until hot throughout. Turn off the heat.
    • By now the stir-fried chicken and vegetables should be cooked through. Add the Lee Kum Kee Honey and Soy Stir Fry Sauce and stir through with a splash of water.
    • Heat for 2 minutes, then serve with the Asian noodles, topped with spring onions (scallions) and sesame seeds.

    ✎ Notes

    Can I make it gluten free?

    Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative.
    You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too)
    .

    Can I make it ahead?

    Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat.
    .

    Vegetarian version?

    Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too.
    You could also add tofu or quorn pieces.
    .

    Other flavours?

    Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao.
    .

    Nutritional Information is per serving.

    Nutrition

    Calories: 736kcalCarbohydrates: 90gProtein: 42gFat: 24gSaturated Fat: 8gCholesterol: 114mgSodium: 1900mgPotassium: 1665mgFiber: 8gSugar: 19gVitamin A: 2025IUVitamin C: 151.4mgCalcium: 81mgIron: 4.2mg
    Keywords mid week dinner, quick dinner, stir fry
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Rita says

      April 13, 2021 at 1:23 pm

      5 stars
      We tried this dish out last Saturday and it was amazing. It had a little kick to it and we both thoroughly enjoyed. I love Nicky's recipes, they are so easy to follow

      Reply
    2. Jane Kennedy says

      July 08, 2020 at 7:41 pm

      5 stars
      Another amazing dish

      Reply
    3. Nancy says

      February 18, 2020 at 5:33 pm

      Hi, can this dish be made without Lee Kum Kee honey and soy sauce stir fry as I cannot find it anywhere...Will it work if I just use honey and soya sauce separately? and if so, how much of each will be needed. Thank you

      Nancy

      Reply
      • Nicky Corbishley says

        February 20, 2020 at 10:12 am

        Hi Nancy,
        I would use 2 tbsp soy sauce, 2 tbsp honey, 2 minced cloves garlic, 1 tsp minced ginger, 1 tsp rice vinegar and 1 tbsp tomato puree (paste) mixed together. It won't give you exactly the same taste, but it's a nice honey-soy flavour.

        Reply
    4. Alun Payne says

      September 29, 2018 at 6:53 am

      5 stars
      Will try this tonight for dinner,looks good,thanks.

      Reply
    5. Katy says

      September 28, 2018 at 2:47 pm

      5 stars
      Thanks Nicky, I was just wondering what to have for tea when this appeared in my inbox. Love Lee Kum Kee stir fry sauces, off to the shops. Excellent Friday Night Supper.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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