Chicken Noodle Stir-Fry Chicken Noodle Stir-Fry

Chicken Noodle Stir-Fry Image by: Chicken Noodle Stir-Fry Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007



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 facts Per serving: about

  • Sodium 534 mg
  • Protein 25 g
  • Calories 508.0
  • Total fat 25 g
  • Cholesterol 72 mg
  • Saturated fat 7 g
  • Total carbohydrate 46 g


  • Iron 24.0
  • Folate 34.0
  • Calcium 14.0
  • Vitamin A 64.0
  • Vitamin C 140.0
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Chicken Noodle Stir-Fry