Tested till perfect Chicken Noodle Stir-Fry
Chicken Noodle Stir-Fry
Photography by Matthew Kimura

Chicken Noodle Stir-Fry

This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2007

Recipe4 out of 5 based on 51 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    6 boneless skinless chicken thighs (about 1 lb/500 g)
    1 tbsp (15 mL) sodium-reduced soy_sauce
    1 tbsp (15 mL) sesame_oil
    1/4 tsp (1 mL) pepper
    2 cloves garlic, minced
    1 lb (500 g) baby bok_choy
    2 tbsp (25 mL) vegetable_oil
    1 sweet red pepper, thinly sliced
    1 tsp (5 mL) minced gingerroot
    2 pkg (each 100 g) dried ramen noodles
    1/4 cup (50 mL) hoisin_sauce
    1 green_onion, thinly sliced
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Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.

In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.

Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.

Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.

Nutritional Information Per serving: about

cal 508 pro 25g total fat 25g sat. fat 7g
carb 46g fibre 5g chol 72mg sodium 534mg

% RDI:

calcium 14 iron 24 vit A 64 vit C 140
folate 34
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