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300 g g Wok Noodles Wok Noodles
2 tbsp tbsp Sesame Oil Sesame Oil
1 cups cup Frozen Peas Frozen Peas
packet packet Sugar snap peas Sugar snap peas
1 pieces piece Courgette Courgette
(sliced very thinly)
1 pieces piece Yellow Pepper Yellow Pepper
2 handfuls handful Spinach Spinach
4 tbsp tbsp Soy Sauce Soy Sauce
1 pieces piece Juice of a Lime Juice of a Lime
3 cloves clove Garlic Garlic
2 cm cm Ginger Ginger
(peeled and grated)
1 handfuls handful Coriander Coriander
3 pieces piece Chicken Breast Chicken Breast
(cut into strips (for when you’re ready to cook))

Chicken and Noodle Stir Fry

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12 min


By David Gillick


This fragrant noodle dish packed with vegetables is topped with tender, griddled chicken slices.

Divide beans between 2 large reusable freezer bags. Cut the yellow pepper into 1cm slices, cut the corn and mangetout on the diagonal and thinly slice the courgette. Divide between the 2 bags with a handful of sliced spinach in each bag.

Mix the sesame oil with 2 tablespoons of the soy sauce, lime juice, roasted garlic, ginger and coriander in a teacup then divide this between the 2 bags. Give the closed bag a quick shake to mix together.

Freeze immediately (for best results lay flat in the freezer).

To make the meal; rub the chicken with the olive oil and 2 tbsp soy sauce. Heat a heavy frying pan over medium heat, put in the chicken and cook until starting to brown, turning every minute.

Add to a warm plate to rest. Turn up the wok to hot, add the frozen stir fry mix and cook for 3-4 minutes, add in the noodles cook minutes for a further 2 minutes.

Place the noodle stir fry in a dish and top with slices of chicken.