The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Zingy ginger chicken & veg noodles
Fresh ginger, garlic and spring onions are known as the ‘holy trinityʼ of Chinese cooking. In this heavenly stir-fry, they’re sizzled with chicken strips, pepper, onion and mangetout, a dash of oyster sauce and a hint of chilli, served on noodles and sprinkled with mango chunks and more chilli.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 1 chilli
- 8cm fresh ginger
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 skinless chicken breasts
- 1 onion
- 4 spring onion
- 1 pepper
- 2 garlic clove
- 1 mango
- 80g mangetout
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 571
Protein: 46g
Carbs: 85g
Fat: 6.3g
Ingredients
- 16cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 skinless chicken breasts
- 1 onion
- 6 spring onion
- 2 pepper
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 chilli
- 4 garlic clove
- 1 mango
- 160g mangetout
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 533
Protein: 45g
Carbs: 76g
Fat: 5.9g
Zingy ginger chicken & veg noodles
Fresh ginger, garlic and spring onions are known as the ‘holy trinityʼ of Chinese cooking. In this heavenly stir-fry, they’re sizzled with chicken strips, pepper, onion and mangetout, a dash of oyster sauce and a hint of chilli, served on noodles and sprinkled with mango chunks and more chilli.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Poultry
Allergens: Soya, Wheat
Cooking Instructions
Marinate the chicken
- Finely grate the ginger, then put half into a mixing bowl with the tamari and oyster sauce.
- On a separate board, cut the chicken into thin strips, add to the mixing bowl and set aside.
Prep & fry the veg
- Peel the onion and cut it into 6 wedges, then slice the spring onions into 2cm pieces. Deseed the peppers and dice into 2cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onion, spring onions and peppers for 5-6 mins.
Boost the flavour
- Meanwhile, thinly slice the chilli (deseed for less heat). Peel and crush the garlic. Stone the mango and dice the flesh into 2cm cubes.
- Add the garlic and remaining ginger to the pan and fry for 2 mins.
- Tip in the chicken and marinade and cook for 4-5 mins, until the chicken is browned all over.
- Add the mangetout and half the chilli (to taste). Crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well, then simmer for 4-5 mins until the chicken is cooked through.
Cook the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Bring everything together
- Toss the chicken and vegetables with the noodles.
- Serve with the diced mango and scatter the remaining chilli (to taste) on top.