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Marigold and Calendula Stir Fry


Marigold and Calendula Stir Fry

Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine English
Servings 2 people


  • 2 chicken breasts skinless and cut into chunks (replace with baby sweetcorn and mangetout for a vegetarian option)
  • 200 grams fresh egg noodles cooked
  • 1 red onion small
  • 2 cloves garlic finely chopped/crushed
  • 1 cm3 ginger grated
  • 100 grams chicken/veg stock
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • 1 yellow pepper finely sliced
  • 1 courgette finely sliced
  • 50 grams mushroom sliced
  • 0.5 cup calendula petals
  • 1 teaspoon Chinese five spice


  • Taking a large frying pan or wok, add a little vegetable oil and fry off the Chinese five spice, garlic and onions until softened.
  • Add the diced chicken and stir occasionally making sure the chicken is cooked.
  • Add the pepper, courgette, mushrooms and ginger and stir for a few minutes before adding soy sauce and sesame oil
  • Add the fresh noodles and stock and cook on for a further 5 minutes.
  • Take frying pan/wok off the heat and add the marigold and calendula petals, stir in gently and serve. Nasturtiums can also be used if you want a stronger peppery flavour.

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