Nutty Chicken, & Noodle Stirfry Recipe

Nutty Chicken, & Noodle Stirfry


  • 900g
    Hokkien noodles
  • Spray oil for cooking
  • 400g
    Chicken Breast Fillets, thinly sliced
  • 3
    Green Onions (Shallots), sliced
  • 1 medium (120g)
    Carrot, sliced
  • 1 (200g)
    Red Capsicum, thinly sliced
  • 200g
    Snow peas, halved
  • 400g
    Baby corn, cut length ways
  • 1/2 cup (125mL)
    Sweet Chilli Sauce
  • 2 tbsp
  • 2 tbsp
    Lemon juice
  • 1/3 cup (50g)
    Cashews, dry roasted

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 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.



Average Qty Per Serve Qty Per 100g
Energy 3050.6kj 469.4kj
Weight 649.8g 100g
Protein TOTAL 44.3g 6.8g
Fat TOTAL 15.2g 2.3g
- Saturated Fats 3.7g 0.5g
Carbohydrates TOTAL 97.1g 14.9g
- Sugars 31.7g 4.8g
Sodium 1960.7mg 301.7mg
Dietary Fibre 13.0g 2.0g
Calcium 84.2mg 12.9mg