Chicken noodle stir-fry

Name: Chicken noodle stir-fry
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 400 g chicken breast (sliced); 400 g frozen stir-fry vegetables; 2 ready-to-wok noodles (300g packs); 3 tbsp soy sauce; 2 cloves garlic (crushed (or ½ tsp garlic granules)); black pepper (to taste)

Frozen stir-fry vegetables and ready-to-wok noodles make this a fast, fuss-free dinner. It all cooks in one pan in about twenty minutes.

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Serves: 4Time: 20 min

One panProtein-containing

Ingredients

4 servings

1 tbsp vegetable oil
400 g chicken breast (sliced)
400 g frozen stir-fry vegetables
2 ready-to-wok noodles (300g packs)
3 tbsp soy sauce
2 cloves garlic (crushed (or ½ tsp garlic granules))
black pepper (to taste)

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Method

1Heat the oil in a large frying pan or wok over a high heat. Add the chicken and stir-fry for 5 to 6 minutes until cooked through and no longer pink inside.
2Add the frozen vegetables and stir-fry for 4 to 5 minutes until hot through.
3Stir in the garlic and cook for a minute.
4Add the noodles and soy sauce and toss for 2 to 3 minutes until everything is hot and well mixed.
5Season with black pepper and serve.

Tip: loosen the noodles with your hands before adding them so they separate easily in the pan.

Fatigue days: frozen vegetables and ready-to-wok noodles skip all the chopping and boiling.

Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.