Spicy Chicken, Broccoli & Mushroom Stir Fry Recipe

Spicy Chicken, Broccoli & Mushroom Stir Fry


  • 1 pkt
  • 1 tbsp
  • 1/4 (225g)
    BBQ Chicken, Shredded
  • 1 small (240g)
    Onion, Finely Sliced
  • 3 cups (240g)
    Broccoli florets
  • 1 cup (70g)
    Mushrooms, Sliced
  • 1 tbsp
    Salt-Reduced Soy Sauce
  • 1 tsp
    Ginger Puree
  • 2 tsp
    Brown Sugar

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Separate flavour sachets from noodles. In a large saucepan of boiling water, cook MAGGI FUSIAN Korean Spicy Beef Noodles for 4 minutes are until tender, drain and keep warm.

  2. Heat saucepan or wok over high heat, add oil. Add chicken, onion, broccoli and mushrooms to pan, cook for 3 mins. Add Spicy Korean Beef flavour sachets to pan and cook for a further 1 minute.

  3. Combine soy sauce, ginger and brown sugar in a small bowl. Add noodles to pan and pour over soy sauce mixture. Stir until heated through and serve immediately.
    If desired top with cashews and chilli