Chicken stir fry Noodles

  • 10 Portions

    Diced 50/50 chicken 600g

    Egg Noodles 200g

    Soy Sauce 10ml

    Fresh Ginger 4g

    Sliced Peppers 60g

    Onion 60g

    Spring Onion 1

    Beansprouts 50g

    Salt and Pepper To taste

    Peas 50g

    Olive Oil For Cooking

  • 50 Portions

    Diced 50/50 chicken 3kg

    Egg Noodles 1kg

    Soy Sauce 50ml

    Fresh Ginger 20g

    Sliced Peppers 300g

    Onion 300g

    Spring Onion 3

    Beansprouts 200g

    Salt and Pepper To taste

    Peas 200g

    Olive Oil For Cooking

  • 100 Portions

    Diced 50/50 chicken 6kg

    Egg Noodles 2kg

    Soy Sauce 100ml

    Fresh Ginger 40g

    Sliced Peppers 600g

    Onion 600g

    Spring Onion 6

    Beansprouts 400g

    Salt and Pepper To taste

    Peas 400g

    Olive Oil For Cooking

  1. Heat the Olive oil in a large heavy bottomed pan and begin Frying the chicken and the diced vegetables and ginger in olive oil seasoning with salt and pepper.
  2. Boil a pan of water and add the noodles for around 5 minutes or until soft.
  3. Drain the noodles and add them to the vegetable and ginger mixture.
  4. Add the soy sauce until the desired flavour and colour has been achieved.
  5. Serve immediately.
Key Points
  • You could add freshly chopped coriander or different vegetables to this recipe

Wheat, Eggs, Soya