Stir-Fry Noodles With Chicken and Macadamias (Australian)

READY IN: 27mins
Recipe by UmmBinat


Top Review by evelynathens

I have to agree with the other reviewers that this was lacking in flavour and on the dry side. I made the prawn variation and also added some onion and garlic. When I saw how dry it was, I made up a little slurry of water, cornstarch and some ground ginger and red curry paste. This really helped the texture, making the noodles slippery and easier to eat and providing a really good flavour boost. I think this is a good base recipe that lends itself to experimentation and variation.

Ingredients Nutrition

  • 400 g hokkien noodles
  • 1 tablespoon toasted sesame oil
  • 250 g chicken breasts or 250 g tenderloin, sliced into thin strips
  • 4 green onions, sliced on the diagonal (shallots)
  • 12 half red capsicum, sliced thinly
  • 75 g roasted macadamia halves
  • juice 1 lime
  • 3 -4 tablespoons sweet chili sauce
  • 12 half cup fresh coriander leaves


  1. Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
  2. Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
  3. Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
  4. Divide between two warm bowls. Garnish with coriander leaves.
  5. Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.

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