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.