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Chilli chicken & mushroom stir fry with noodles

Chilli chicken & mushroom stir fry with noodles

Stir up a meal that really delivers on flavour – and fast. You could always keep the dried chilli to add at the table if feeding younger children.

3 out of 5 stars(1) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g pack Essential British Chicken Mini Breast Fillets
  • 1 bunch Essential Salad Onions
  • 200g dried medium egg noodles
  • 2 tbsp Essential Sunflower Oil
  • 100g Essential Cup Mushrooms, sliced
  • ½ tsp dried chilli flakes
  • 2 clove/s garlic, finely grated
  • 300g Essential Beansprouts
  • 140g pouch sweet chilli sauce
  • 2 tbsp soy sauce


  1. Cut each mini fillet into 2-3 pieces lengthways, depending on size. Season lightly. Thinly slice the salad onions, keeping the green tops separate. Bring a saucepan of water to the boil, add the noodles and remove from the heat. Leave to stand while making the sauce.

  2. Heat 1 tbsp sunflower oil in a frying pan and fry the chicken pieces for 5-6 minutes until cooked through, the juices run clear and there is no pink meat. Transfer to a plate. Heat the remaining oil and add the mushrooms and onion whites. Stir fry for 2 minutes, until starting to colour, then add the chilli flakes, garlic and beansprouts and fry for 2-3 minutes more. Stir in the chicken, sweet chilli and soy sauces and heat until piping hot.

  3. Drain the noodles and pile onto serving plates. Top with the chicken and sauce and serve scattered with the reserved salad onions.

Cook’s tip

For a vegetarian alternative, use a 500g pack of mushrooms instead of the chicken, or alternatively leave the mushroom quantity as it is and fry a 450g pack The Tofoo Co Naked Tofu, diced, to replace the chicken.


Typical values per serving when made using specific products in recipe


1,390kJ/ 331kcals



Saturated Fat












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3 out of 5 stars1 rating