Stir-fried chicken and egg noodles | Women's Weekly Food
Quick, easy, and tasty stir-fried chicken and egg noodles with baby corn—perfect for mid-week dinners.*Serves 4, Cooks in 25 minutes*
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 440 grams thin egg noodles
- 2 teaspoons vegetable oil
- 500 grams chicken thigh fillets, thinly sliced
- 2 teaspoons vegetable oil, extra
- 115 grams baby corn, halved longways
- 120 grams packet cantonese sauce
- 1/4 cup water
- 2 green onions, thinly sliced
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