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Step 1:

Step 2:

  • Onion 200.0 g
  • Red pepper 150.0 g
  • Cucumber 200.0 g
  • Cashew nuts 100.0 g

Step 3:

  • Noodles 500.0 g
  • Coriander leaves 20.0 g
  • Rocket leaves (fresh) 150.0 g
  • Oil 5.0 g

For customers looking for a healthy but filling lunch option, this delicious chicken stir-fry with chicken, ginger, garlic, noodles and vegetables is the perfect choice.



  1. Step 1:

    • Cut chicken fillets into cubes and finely chop ginger and garlic. Mix all ingredients and allow to stand for 15 min. Heat a pan and fry the chicken mixture until cooked.
  2. Step 2:

    • Cut the onion, red pepper and cucumber into cubes. Keep cashew nuts aside.
      Add the onions and peppers to the chicken mixture and cook for 1 min. Lastly add the cucumber and cashew nuts and cook for 2 min. Remove from heat and set aside.
  3. Step 3:

    • Cook the noodles as per packaging instructions and toss through oil. Roughly chop coriander (keep some aside for garnishing).
    • To assemble: in a grab-and-go container, start with rocket leaves, then portion out the noodles, followed by the chicken mixture and garnish with coriander. Seal and serve.
  4. Hint:

    • Save time by making sure all the recipe ingredients are prepped.
  5. Chef's Tip:

    • Garnish with a slaw made from carrots, sesame seeds and cabbage and dressed with lemon juice and Robertsons Veggie Seasoning.