Better than takeaway! This fast and simple stir-fry from Gordon will be a new family favourite ...

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  • 200g flat, wide rice noodles (similar in shape to tagliatelle)

  • 250g chicken breast fillet

  • Flavourless oil, e.g. groundnut, for stir-frying

  • 2 garlic cloves, peeled and finely sliced

  • 200g broccolini, cut in half lengthways

  • About 2 tbsp soy sauce, to taste

  • 2 eggs, beaten

  • Sea salt and freshly ground black pepper

  • Wedges of lime, to serve


  • 1.

    If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.) Drain noodles and set aside. 

  • 2.

    Meanwhile, butterfly the chicken breast fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.

  • 3.

    Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.

  • 4.

    Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season. When the broccoli is tender, remove the contents of the wok and set them to one side.

  • 5.

    Wipe out the wok, add a dash of oil and heat through. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook.

  • 6.

    Add the noodles and toss well, breaking up the egg as you do so.

  • 7.

    Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.

  • 8.

    Serve the noodles immediately with wedges of lime to squeeze on top.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 232kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 14g
  • Carbohydrate 30g
  • Sugar 0g
  • Sodium 411mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Adam116Report
So the chicken was done in about 1 minute in a wok on high and the garlic burned almost immediately. Still getting used to cooking with a wok. Need more practice, that's for sure. I tossed the burned garlic and put some garlic paste in at the end, and the result was still amazing.