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A quick one-pan stir-fry with tender chicken breast, crisp bell pepper, and noodles in a savory ginger-soy sauce.
Made August 24, 2026
Prep
10m
Cook
Serves
Difficulty
easy
Allergens: gluten, soy
Cook chicken to an internal temperature of 74°C/165°F.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
100 g noodles
1 bell pepper
1 tbsp ginger
2 tbsp soy sauce
250 ml water
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: Cut the chicken and bell pepper into similar-sized strips so they cook evenly and quickly.
Chef's tip: If you prefer a saucier stir-fry, add an extra tablespoon of water along with the soy sauce in the final step.
Slice the chicken breast into thin strips about 1 cm wide. Season with salt and black pepper. Cut the bell pepper into thin strips. Grate the ginger.
Bring 250 ml water to a boil in a pot. Add the noodles and cook according to package instructions until tender, about 3-4 minutes. Drain and set aside.
While step 2 cooks
While the noodles cook, heat a large non-stick skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add the bell pepper strips and grated ginger. Stir-fry for 2 minutes until the pepper is slightly tender but still crisp.
Add the cooked chicken back to the skillet. Add the soy sauce and the cooked noodles. Toss everything together and cook for 1-2 minutes until heated through and well coated.