FOOD COLUMN: Finger Lickin’ Stir Fry Chicken Noodles

Gigi Perry is here with her Week 1 column to give us all an easy, protein-rich exam term dinner.

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The beauty of a good stir fry is not just the speed with which it moves from fridge to mouth or the satisfaction that comes from seeing vegetables bright and jewel-like nestled against golden noodles.

Its attraction lies in the plethora of fresh and fragrant combinations a stir fry allows its creator. This recipe uses chicken but you can just as easily swap it for prawns, beef, tofu or any other protein that takes your fancy. Similarly, coconut cream acts as an excellent sauce when combined with ginger, garlic, chilli and coriander but you can also use black bean or sweet chilli.

The secret to a good stir fry is to make it hot and fast so get your pan onto a high heat and keep stirring.

It is just as delicious eaten the next day for lunch.


Serves 2

Ingredients: vegetable oil, 2 chicken breasts, bunch of spring onions, 3 garlic cloves, knob of ginger, red chilli, bunch of fresh coriander, two large handfuls of any stir fry veg of your choice (broccoli, carrots, peppers, baby corn, bean sprouts….), 3 tablespoons soy sauce, small tin of coconut cream, 250g noodles, handful of cashew nuts, lime.


  1. First things first, you need to prep your ingredients. Slice your chicken into thin strips then put it into a bowl and splosh over some soy sauce and black pepper.
  2. Next finely chop the spring onions (reserve one for topping); crush the garlic; peel and finely chop the ginger; and slice your chilli. Separate the coriander leaves and finely chop the stalks. Now chop your vegetables.
  3. Toast the cashew nuts in a frying pan.
  4. Cook your noodles according to the instructions on the packet. Drain them and toss with a little oil to stop them sticking.
  5. Heat a hot wok/frying pan and add vegetable oil. Fry your chicken strips on both sides until crispy on the outside then remove the chicken from the pan. Return the pan to the heat and add your spring onions, garlic, ginger, chilli and coriander stalks. Fry for a minute or two then add your veg. Splosh over 2 tbsp soy sauce and some fresh lime juice.
  6. When the veg has softened slightly but still retains its crunchiness, add the noodles to the pan. Stir to incorporate all the vegetables and then add your coconut cream. Stir again and finally add your chicken to the pan.
  7. Divide between bowls and scatter over coriander leaves, chopped spring onion and cashew nuts. Serve with a wedge of lime.