Roe Park Resort
Monday, 29 October 2012

Chicken and egg noodle veg stir fry with ginger and soy dressing


  • 4 chicken fillets skin on
  • 1 packet baby corn
  • 1 small red onion
  • 2 peppers
  • 1 Carrot
  • 1 Courgette
  • 4 nests of egg noodles
  • Olive oil Soy sauce –50 ml
  • Ginger –4 oz
  • Garlic –3 cloves
  • Salt and Pepper  


  1. Start by preparing the vegetables: half the baby corn lengthwise, slice the red onion and peppers, peel the carrot and cut into strips, cut the courgette into strips.  
  2. Season the chicken breasts and seal in a hot pan with a little oil, skin side down until golden.
  3. Then place in a pre-heated oven at 180°c for 15-20mins depending on the size of the chicken fillets.  
  4. Next, place the noodles in a pot of boiling water for 4-5mins until soft, then drain.   To make the dressing, blend the soy sauce, ginger and garlic together with a little olive oil.  
  5. Place a large pan on to heat with a little oil, add the prepared vegetables and cook until tender.
  6. Then add the noodles and mix in a little of the dressing.  
  7. Take the chicken out of the oven leave to rest for 2-3mins.  
  8. To serve, place the vegetables in the centre of a serving plate then place the chicken on top and drizzle a little more dressing on top.