Chicken and Vegetable Stir Fry with Rice Noodles
A simple stir-fry using chicken and mixed vegetables served with noodles in a soy based sauce.
Allergens: contains cereals containing gluten, eggs. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 6g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsnot compared | – | £3.75 |
| Egg noodlespack 250g · use 250g | £1.15£0.38 per 100g | £1.15£0.38 per 100g |
| Frozen mixed vegetablesuse 300g | 2 × £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Carrotspack 500g · use 2 carrots | £0.55£0.11 per 100g | £0.44 |
| Spring onionsuse 3 onions | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Gingeruse 1cm piece | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Basket total (full packs) | £7.09 | £5.08 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Cut the chicken breast fillets into bite-sized pieces (about 2cm cubes). Peel and finely chop the carrots and onions. Finely chop the spring onions, including the green parts. Peel and finely grate the ginger. Set aside.
- Place the egg noodles in a large bowl and cover with boiling water. Cook for 4-5 minutes, stirring occasionally, until tender. Drain well and set aside.
- Heat 1 tbsp of vegetable oil in a large wok or frying pan over high heat. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the carrots, onions, and ginger, and cook for 2-3 minutes, stirring occasionally, until softened. Add the frozen mixed vegetables and cook for a further 2-3 minutes, stirring occasionally, until heated through.
- Return the chicken to the pan and add the cooked noodles. Stir well to combine. Season with salt and black pepper to taste. Taste and adjust the seasoning if needed.
- Divide the chicken and vegetable stir fry with rice noodles among four serving plates. Garnish with the chopped spring onions. Serve immediately.
- To reheat, place the leftovers in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until steaming hot throughout. Alternatively, reheat in a pan over low heat, stirring occasionally, until heated through. Reheat only once, until steaming hot throughout.
Tips
- To make it cheaper, use chicken thighs instead of chicken breast, and swap the egg noodles for rice noodles.
- To batch-cook and portion it for the week, cook the chicken and vegetables separately, then combine and portion into airtight containers. Store in the fridge for up to 48 hours or freeze for up to 2 months.
- To reheat safely, always cool leftovers and put them in the fridge or freezer within 1-2 hours. Eat fridge leftovers within 48 hours (2 days); cooked rice within 1 day, reheated only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 150g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Frozen mixed vegetables · about 700g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Spring onions · about 155g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).