Stir-fry chicken noodle


I thought of Thai cuisine when I came across this recipe in the magazine – Delicious as it uses coconut milk and fish sauce as the base. I’ve adapted quite a fair bit and added beansprouts and mushrooms to the recipe since I have these ingredients in the refrigerator. You can definitely improvise. Another quick and easy dish that can be made in about 15 minutes.

Again, I wish my photography skills can be better. Sigh!

Makes for 2 to 3 portions
200g thick rice noodles
1 tbsp canola oil
3 garlic cloves, finely chopped
3 spring onions, trimmed, sliced at at angle
100g carrots, sliced at an angle
50g brown beech mushroom
70g beansprouts
150g skinless chicken breast fillets, cut into 1cm-thick slices
200ml coconut milk
1 tbsp fish sauce
Small handful of coriander leaves (for garnishing)

Place the rice noodles in a bowl of boiling water and allow to soak for 4-5 minutes, until softened. Drain.


Place the frypan over high heat. Pour in the oil and when it is hot, add the garlic and half of the spring onion. Stir-fry for 30 seconds, then add the carrot and mushrooms and cook for 1 minute. Stir in the chicken and cook for a further 2-3 minutes or until the meat is cooked all the way through.

Stir in the coconut milk and fish sauce, bring to a simmer and allow to bubble for 2 minutes. Add the beansprouts and noodles to the frypan. Remove the frypan from the heat and stir in the remaining spring onion. Divide among bowls/ plates and serve with coriander leaves.