I’m going to be honest here — this was not love at first stir. The first time I made this chicken noodle stir fry, I scorched the peanuts, overcooked the noodles into oblivion, and somehow managed to forget the chicken entirely. (Don’t ask.) So yeah, I had some opinions. But once I got past the chaos and actually followed the steps properly, this little 5-ingredient gem? A weeknight hero.
There’s something incredibly satisfying about how fast it comes together once you’re in the groove. It’s got that glossy, saucy, slurp-worthy vibe you’d expect from a proper stir fry, with the bonus of not needing a trip to an exotic spice bazaar or washing seventeen bowls afterward. Just one pan, five key bits, and dinner’s sorted.
Plus, there’s built-in flexibility — so if you’re missing an ingredient (which, let’s be real, happens a lot), you can swap without fear of ruining the whole thing. I’ve done it with hoisin, with sesame oil, even with broccoli that had seen better days. It still worked.
Why You’ll Love It
- Ridiculously fast — we’re talking 20-minute dinner on the table.
- Only five ingredients, but feels like more.
- The char on the chicken is deeply addictive.
- Adaptable to whatever’s knocking about in your fridge.
- It actually tastes better the next day — cold noodles for the win.
- Easy cleanup. One pan, one pot, that’s it.
Ingredients
- 30g unsalted peanuts
- 2 x 120g free-range skinless chicken breasts
- 2 tbsp black bean sauce (or hoisin if that’s what you’ve got)
- 150g medium free-range egg noodles
- 200g tenderstem broccoli (or any green veg you fancy)
How to Make It
Toast your peanuts (without burning them this time):
Put a large non-stick frying pan on medium heat and toss the peanuts in dry. Keep them moving. The second they start smelling lovely and nutty, get them off the heat. Don’t wander off. Don’t check Instagram. Trust me.
Score the chicken and marinate it:
Slice little 1cm-deep grooves across the chicken breasts — it helps them cook evenly and soak up the flavour. Toss in a bowl with 1 tbsp olive oil, 1 tbsp black bean sauce, and a splash of red wine vinegar if you’ve got it. Let it sit for a few mins while the pan stays hot.
Sear the chicken like you mean it:
Add a drizzle of oil to the pan and lay the chicken down. Cook for about 3 minutes on each side — you want it dark, sticky, and just cooked through. That caramelised crust is everything.
Boil your noodles and broccoli together:
In a separate pan, get a pot of salted water boiling. Drop in your noodles, and two minutes before they’re done, add the broccoli. Drain everything together when the noodles are tender but still have a bit of bite.
Bring it all back to the pan:
Use tongs to pull the noodles and broccoli straight into the pan with the chicken. Don’t worry if a little pasta water comes with — it helps the sauce cling. Pound half the toasted peanuts in a pestle and mortar until fine and add them too.
Sauce it up and serve:
Add the rest of the black bean sauce (another tablespoon-ish), toss everything together in the pan for a minute, and you’re done. Serve hot, scatter over the rest of the peanuts, maybe a drizzle of extra virgin olive oil, and tuck in.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You likely overcooked it or sliced it too thin. Keep the pieces chunky and sear just until cooked through.
The noodles clumped together — help!
Drain quickly and toss them straight into the pan. If they sit too long, they stick. Been there.
It’s too salty!
Black bean sauce varies wildly in saltiness. Taste as you go and adjust. A splash of water can balance things back out.
I forgot to toast the peanuts.
You’re not alone. Skip them if needed or sub in sesame seeds for crunch.
Storage and Reheating
Pop any leftovers in an airtight container — it’ll keep in the fridge for up to 3 days. Reheat in a frying pan with a splash of water or oil to loosen things up. Microwave works too, but you’ll lose a bit of that stir-fry texture. I don’t recommend freezing this one — the noodles go a bit weird.
Frequently Asked Questions
Can I use a different protein?
Absolutely. Prawns, tofu, or thin slices of beef work beautifully. Even leftover roast chicken if you’re being frugal.
What if I don’t have black bean sauce?
Try hoisin, oyster sauce, or even soy sauce with a pinch of sugar. It won’t be the same, but it’ll still be tasty.
Is this spicy?
Not really — but you can easily add a hit of chilli oil or crushed flakes if you want more fire.
Nutrition Facts (Per Serving)
- Calories: ~430 kcal
- Fat: 18g
- Carbs: 36g
- Protein: 32g
- Sodium: Depends heavily on your black bean sauce
- Sugar: Around 4g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Noodle Stir Fry 5 Ingredients
Description
A sticky, savoury chicken stir fry tossed with noodles, broccoli and peanuts — fast, flexible, and utterly satisfying.
Ingredients
Instructions
- Toast peanuts in a dry pan until golden, then set aside.
- Score chicken breasts and marinate with oil and black bean sauce.
- Cook chicken in the hot pan until golden and cooked through.
- Boil noodles and broccoli together; drain.
- Toss noodles and broccoli into the pan.
- Add peanuts and more sauce, mix everything together.
- Serve with sliced chicken on top and scatter remaining peanuts.
Notes
- Don’t skip scoring the chicken — it helps with flavour and speed.
- Black bean sauce can vary in salt — taste before dumping more in.
- Keep the noodles moving once cooked to prevent clumping.
- Leftovers are surprisingly delicious cold the next day.