Honey Soy Noodles with Crispy Chicken Recipe with Native Bush Honey

This quick and easy chicken and vege stir fry makes for a delicious mid-week dinner that the whole family will love. Substitute the veggies for anything you’ve got in the fridge that needs eating and get dinner on the table in a jiffy.

Serves 4



  • ¾ cup plain flour 
  • ¾ cup cornflour
  • 1 tsp. salt 
  • 500g diced chicken
  • 2 eggs
  • 1 Tbsp. soy sauce
  • Oil for frying 


  • ½ cup soy sauce
  • 3 Tbsp. MVH Native Bush Honey
  • 3 tsp. garlic, minced
  • 1 Tbsp. rice vinegar
  • 2½ tsp. cornflour 


  • 3 cakes of egg noodles 
  • 1 carrot, julienned 
  • ½ red pepper, sliced
  • ½ cup edamame beans 


  1. Place the flour, cornflour and salt in a large bowl and whisk together. In a smaller bowl whisk together the eggs and soy sauce. 
  2. Heat enough oil in a pan to deep fry. In batches, coat the chicken in cornflour, followed by the egg mixture, then cornflour again. Drop the pieces into the oil and fry for 4-5 minutes each. Remove with a slotted spoon and rest on some paper towels to soak any excess oil. 
  3. Pour the sauce ingredients into a small saucepan and simmer until slightly thickened. Remove from the heat. 
  4. Cook the noodles according to the packet and set aside. 
  5. Stir fry the vegetables for 2-3 minutes over a high heat then add sauce, noodles and chicken until heated through. Serve immediately.
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