Chicken, Tofu and Noodle Stir Fry


We’re constantly on the lookout for stir fry recipes which are the perfect combination of taste, health and ease. This chicken and tofu stir fry recipe is a hit in all three departments.

Serves 6

900 grams fresh chicken
1 packet hokkien noodles
Olive, rice bran or canola oil spray
350 grams firm tofu, cut into cubes
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 onion, sliced into thin wedges
1 red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced (or cabbage)
200 grams fresh baby corn (or bok choy)
1 bunch broccoli, coarsely chopped
1/2 cup stir-fry sauce
3 tablespoons Chilli Sauce
2 tablespoons sesame seeds


Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes.
Spray a nonstick wok or frying pan with oil and heat.
Cook chicken then tofu in 2 or 3 batches over high heat until just browned; set aside.
Reheat wok, add garlic, ginger, onion and stir-fry for 2 minutes or until soft.
Add remaining vegetables and stir-fry for 3-5 minutes until tender but still crisp.
Add drained noodles, tofu, chicken and combined sauces to wok.
Stir-fry for 2 minutes or until heated through.
Toss with sesame seeds and serve immediately.

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