Nutty Chicken, & Noodle Stirfry Recipe

Nutty Chicken, & Noodle Stirfry


  • 900g
    Hokkien noodles
  • Spray oil for cooking
  • 400g
    Chicken Breast Fillets, thinly sliced
  • 3 x
    Green Onions (Shallots), sliced
  • 1 medium (120g)
    Carrot , sliced
  • 1 x (200g)
    medium Red Capsicum , sliced
  • 200g
    Snow peas, halved
  • 400g
    Baby corn , cut lengthways
  • ½ cup (125mL)
  • 2 tbsp
  • 2 tbsp
    Lemon juice
  • ⅓ cup (50g)
    Cashews , toasted

How to Cook

Prep Time: 20 minutes | Cooking Time: 15 minutes
  1. Spray a wok with oil and heat. Add chicken and stirfry in batches until browned and tender; set aside.

  2. Add green onions to wok with 1 tablespoon water; stirfry until tender.

  3. Add carrot, capsicum, snow peas and corn; stirfry until tender crisp; add noodles and combined MAGGI Sweet Chilli Sauce, MAGGI Fish Sauce and lemon juice; toss to coat noodles and vegetables. Cook for 3 minutes or until heated through.

  4. Return chicken to wok and cook for 2–3 minutes or until heated through. Serve sprinkled with cashews.