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Chicken noodle stir fry
Fruit and vegetables
1
lime
, juice only
4-8
bird's-eye chillies
, finely chopped
1
lime
, juice only
4
spring onions
, sliced diagonally into 2.5cm/1in pieces
1 head
broccoli
(about 140g/5oz), cut into small florets
8 Thai or small banana
shallots
, finely sliced
5
baby corns
, quartered
3–10
bird's-eye chillies
, finely chopped (depending how hot you like it)
big handful
coriander
, roughly chopped
small handful
mint
leaves, roughly chopped
1
lime
, halved
Tins, packets and jars
250g/9oz dried flat
rice noodles
50–100ml/2fl oz–3½fl oz
chicken stock
Cooking ingredients
2 tsp
gochujang
5 tbsp
fish sauce
1 tbsp groundnut
oil
3 garlic
cloves
, finely chopped
2 tsp
fish sauce
Meat, fish and poultry
2
chicken breasts
, cut into 1cm/½in cubes
Other
50g/1¾oz frozen pens
Back to recipe
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