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Shanghai Chicken Stir Fry Noodles

A fast and easy dinner option, these noodles by World Kitchen's Nici Wickes are always popular.


  • 200g dried egg noodles (thick or thin, buy the ones in bundles)

  • 4 chicken breasts, cut in half lengthwise, then sliced thinly, keeping skin on

  • 4 Tablespoons soy sauce

  • 2 Tablespoons Chinese rice wine

  • 1 tsp cornflour

  • 2 Tablespoons cooking oil

  • 2 Tablespoons cooking oil

  • 4 garlic cloves, peeled and sliced thinly

  • 1 fresh chilli, de-seeded and sliced thinly

  • 2 carrots, julienned (cut into thin strips)

  • 200g Chinese broccoli or other greens

  • 3 Tb hoisin sauce

  • 3 Tb light soy sauce

  • 1 Tb Chinese rice wine

  • 1 Tb caster sugar


  • 1.

    Cook noodles in large pot of salted, boiling water according to packet instructions (usually 10 minutes for dried). Drain, run under cold water and put in fridge to cool and dry out.

  • 2.

    Marinate chicken in soy sauce, rice wine and 1 teaspoon of cornflour.

  • 3.

    Heat wok, or large pan, and add oil. When hot, add chicken and fry until golden and cooked through. Set aside and clean wok.

  • 4.

    Heat the wok, add 2 Tb oil and add garlic, chilli, carrots and cook for 2-3 minutes before adding greens. Stir fry for 2 minutes then add sauces, rice wine and sugar and cook for 1-2 minutes, keeping the vegetables moving. Add the noodles and toss until heated through and covered in sauce.

  • 5.

    Add cooked chicken and toss together. When piping hot it is ready to serve.

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