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  • Sugar snaps with noodles and chicken

Recept time 20 min.
Recept time 4
Recept time Saucepan
Recept time Wok

A light stir-fried recipe full of vegetables, nice and crunchy because of the added sugar snaps. Great as lunch or a light meal and easy to prepare if you're in a hurry.


  • 300 g EAT ME sugar snaps
  • 300 g mushrooms
  • 1 red onion
  • 1 red pepper
  • 50 g bean sprouts
  • 1 clove garlic
  • 300 g noodles
  • 4100 g chicken fillet
  • 2 tbsp. soy sauce
  • 2 tbsp. ginger syrup
  • 2 tbsp. olive oil
  • A little hot chili paste (sambal)
  • pepper & salt

Let's get to work

  1. Cut the onion in small strips. Halve the bell pepper and remove the seeds. Then cut in small strips. Clean the mushrooms and slice them.
  2. Cut the chicken in slices and stir-fry in a wok with olive oil for 6 minutes.
  3. Add the vegetables and the crushed garlic. Stir-fry everything for another 4 minutes.
  4. In the meantime, prepare the noodles according to the instructions on the packet.
  5. Then add the soy sauce, ginger syrup and the hot chili paste to the wok. Add salt and pepper to taste.
  6. Drain the noodles in a strainer.
  7. Place the noodles and the stir-fried vegetables with chicken on 2 plates. Top it off with the raw bean sprouts.

More recipes with sugar snaps

Sugar snaps rolletjes
Sugar snap rolls
Spring rolls met sugar snaps
Spring rolls with sugar snaps
Roergebakken sugar snaps en shiitakes
Stir-fried sugar snaps and shiitakes
Rainbow pasta salad
Sugar snaps rolletjes
Sugar snap rolls

Read more about the used products

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