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Chicken Teriyaki Noodle Stir Fry
Chicken Teriyaki Noodle Stir Fry
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This quick and easy Chinese supper is a tasty way of using up your leftover Sunday roast chicken.


2 tsp corn flour

3 tbsp soy sauce

2 tbsp cranberry sauce

1 tbsp vegetable oil

1 x 3cm piece of ginger, cut into matchsticks

1 large carrot, cut into matchsticks

1 red pepper, sliced

½ head of savoy cabbage, shredded

300g leftover chicken, shredded

1 x 340g pack of medium egg noodles, cooked


1) Add the corn flour to a small pan with a little water on a low heat. Stir to incorporate, then add the soy and the cranberry sauce. Simmer to thicken, then set aside.

2) Place a wok on a medium-high heat. Add the oil and, when hot, the ginger, carrot and red pepper. Stir-fry for 2 minutes, then add the cabbage and turkey and cook, stirring, for 2 minutes more.

3) Add the noodles and the cranberry-soy sauce and continue stir-frying until everything is piping hot, then serve straight away in bowls.

Main Meals