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Gordon Ramsay

Chicken and mixed vegetable stir-fry with noodles


Chicken and mixed vegetable stir-fry with noodles

Ingredients

  • 2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide
  • vegetable oil
  • Sesame Oil
  • 1 Clove Garlic
  • 2 carrots peeled
  • ½ red pepper
  • ½ yellow pepper
  • ½ green pepper
  • 2 Stalks Celery
  • 200 g bean sprouts
  • 1 tablespoon dark soy sauce
  • 3 tablespoons Oyster sauce
  • sesame seed toasted
  • egg noodle

Method

  1. Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
  2. Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
  3. Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.
  4. Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one side.
  5. Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.
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Notes & Tips

Copyright © Gordon Ramsay

Recipe Rating

4

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What do you think?

  • Daiva2
    5 months ago

    Great and simple recipe! Made it this evening for a dinner, was delicious! Just added some baby sweet corns and mushrooms.

  • Janese
    5 months ago

    Sounds great,can't wait to make it.

  • Maz88
    6 months ago

    I have used many stir-fry recipes but this one is easy and very adaptable. The mix of sesame oil, veg oil and oyster sauce is the secret I think.

  • Parnham Family
    February 2011

    This recipe is very simple and extremly large in flavour. Because of its simplicity in ingredients, it leaves itself open to substitution. The first time I cooked this for my family I did not have any toasted seseame seeds but I had toasted slivered almonds. The second time I used jasmin rice instead of egg noodles. This most recent time I got adventurous and added shredded red cabbage and fresh mushrooms and substituted the noddles again for rice noddles. The oils play an important role in creating some of the depths in the flavours, I am planing on trying a different set of oils next time, I was thinking peanut instead of the seseame to give it a more Szechuan flair. Let me know if you liked any of my substitutions.

  • Parnham Family
    February 2011

    This has become my all time favorite. Simple but delicious!

  • Rannie
    December 2010

    Easy and very tasty!!!!

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