This chicken and soy sauce noodle stir-fry is an easy dish you're sure to love. It's quick to put together, really easy to make in bulk and great for using up leftover meat and veg. It also reheats well making it great for lunch the next day.
Course Dinner, Lunch
Cuisine Chinese
Keyword chicken and soy sauce noodle stir fry
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 5servings
Calories 295kcal
Author Scruff
Equipment
1 Wok or large fry pan
Ingredients
400gmdry egg noodles (thicker version)
3chicken thigh fillets(can be substituted for pork or beef)
3garlic cloves finely chopped
3gingerslices
5shitake mushroomssliced (if using dried pre-soak in boiling water for at least 30 minutes)
1carrotjulienned
1/2onionpeeled and sliced
1bok choy (or choy sum)cut leaves into halves or thirds
3tbspoil(canola oil, vegetable oil or other neutral oil)