Chicken Rice Noodle Stir-Fry

What to Put on the Table With Chicken Rice Noodle Stir-Fry

• Sliced cucumber
• Fresh pineapple
• A lime wedge

How to Make Chicken Rice Noodle Stir-Fry

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1. Soak the noodles in a bowl of hot tap water for 10 minutes, until they bend but still have some bite. Drain.

   Mark done Start 10 min timer

2. Heat half the oil in a large frying pan or wok over high heat. Stir-fry the chicken for 4 minutes, until golden and cooked through, and lift it out.

   Mark done Start 4 min timer

3. Add the remaining oil, cabbage and carrot and stir-fry for 3 minutes. Add the garlic, ginger and spring onions and cook for 30 seconds.

   Mark done Start 3 min timer

4. Return the chicken, add the noodles, lime juice, sesame oil and chilli flakes and toss for 3 minutes, until the noodles are tender. Scatter with the cilantro.

   Mark done Start 3 min timer

Worth Knowing Before You Cook

Drain the noodles well; water left on them stops the pan from searing the food.

If the noodles stick, add a splash of water rather than more oil.

Cut all the vegetables the same thickness so that they finish together.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Keeping What's Left

Best eaten at once. Keeps in the fridge for up to 2 days; the noodles firm up, so reheat with a splash of water.

Chicken Rice Noodle Stir-Fry: Your Questions Answered

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.