Chicken and rice noodle stir-fry


Serves: 4
Time to make: 20 mins
Total cost: $18.04 / $4.51 per serve

  • 300g fresh rice noodles
  • cooking oil spray
  • 300g chicken tenderloins, sliced
  • 500g pumpkin, peeled, cut into thin slices
  • 2 cups broccoli florets
  • 1 bunch bok choy, leaves separated, shredded
  • 4 green onions, sliced
  • 1/3 cup gluten-free stir-fry sauce (such as Ayam Honey and Soy marinade and sauce)
  • 250g firm tofu, cut into small cubes


Step 1 Place noodles into a large bowl and cover with boiling water. Separate with a fork, drain and set aside.

Step 2 Spray a wok with oil and place over high heat. Cook chicken in batches for 2 minutes, until golden and cooked through. Remove and keep warm.

Step 3 Return wok to high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add broccoli and stir-fry for 2 more minutes. Add bok choy and onion. Stir-fry for a further 2 minutes, until bok choy is tender. Return chicken to wok and add stir-fry sauce. Add tofu and reserved noodles. Toss to combine before serving.

HFG tip

See our article 50 meals in 20 minutes for more quick and tasty meal ideas.

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