Stir fries are such a great way to use up the veggies in the fridge and get dinner on the table in ultra-quick time. The first thing the kids ask when the get home from school is ‘Can I have a snaaaaack?’. Then we’ve got three options: This stir fry is great when you’re in super-quick mode, and will have everyone happy and satisfied in no time. I’ll often cook up a pan of boiled rice to go with a stir fry (I get the rice going, and then the challenge is to get the rest of the stir fry done by the time the rice is ready).
This time I fancied some noodles – spicy Asian egg noodles. Just as quick to throw together. First put your noodles on to boil, then start browning the chicken. I like to use big pieces of onion in this stir-fry so you get the crunch.
The noodles only take few minutes to boil. So once they’re done, drain them and fry them up with sesame oil, garlic, chilli flakes, ginger, soy sauce and a little light brown sugar.
Back to the stir fry – add in veggies such as baby corn, sugarsnap peas, peppers, mushrooms and bamboo shoots or water chestnuts.
Once they’re warmed through, add in Lee Kum Kee Honey & Soy stir fry sauce. It will add a lovely reddish-golden colour to the stir fry.
Serve the stir fry and noodles up with a sprinkling of sesame seeds and spring onions.
Quicker, tastier and way cheaper than ordering that takeaway!
Can I make it gluten free?
Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative. You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too)
Can I make it ahead?
Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat.
Vegetarian version?
Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too. You could also add tofu or quorn pieces.
Other flavours?
Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao.
The Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe:
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