• Easy
  • Lunch or Dinner
  • 30
  • Grains, Vegetables & Pasta


  • Chicken stock
  • 2 nests egg noodles
  • 2 skinless chicken breasts 
  • 200g mushrooms
  • 1 red onion
  • 1 garlic clove, thinly sliced
  • 3 tbsp soy sauce, mixed with 2 tbsp water
  • sesame
  • handful cashew nuts


Let's prepare this delicious recipe!


Bring a pan of stock to the boil. Add the noodles and bring back up to the boil until are just tender, then drain, rinse with cold water and set aside in the colander.


Cut the chicken into strips, and prepare the mushrooms, onion and garlic.


Heat one teaspoon of the vegetable oil in a large frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned.


Take the chicken out of pan, and set aside on a plate while the vegetables are cooked.


Return the pan to the heat and add the remaining oil. Add onions, garlic and later mushrooms. Stir and cook until just tender.


Tip in the drained noodles and the chicken and stir-fry until the noodles are hot. Add the soy sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. 


To finish, scatter the cashews and sesame and serve immediately.

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