This Thai-inspired chicken noodle stir fry features fiery chicken and delicate rice noodles, all coated in a tangy, zesty lime and chilli dressing. Topped with fresh herbs and a hint of fish sauce, it’s an irresistible dish full of bold, vibrant flavours.
less than 30 mins
10 to 30 mins
Serves 2
Dairy-free, Egg-free, Gluten-free
By Tom Parker BowlesFrom Saturday Kitchen
This dish has a Nutri-Score A rating, meaning it is among the healthiest options, packed with fresh vegetables and lean chicken. The light use of fish sauce and lime offers a great balance of flavour without excess calories.
Ingredients
For the chicken
- chicken breasts 2, cut into 1cm/½in cubes
- lime 1, juice only
- gochujang 2 tsp
For the chilli fish sauce
- fish sauce 5 tbsp
- bird’s-eye chillies 4-8, finely chopped
- lime 1, juice only
For the stir-fry
- rice noodles 250g/9oz dried flat
- groundnut oil 1 tbsp
- garlic cloves 3, finely chopped
- spring onions 4, sliced diagonally into 2.5cm/1in pieces
- broccoli 1 head (about 140g/5oz), cut into small florets
- Thai or small banana shallots 8, finely sliced
- baby corns 5, quartered
- frozen peas 50g/1¾oz
- chicken stock 50–100ml/2fl oz–3½fl oz
- bird’s-eye chillies 3–10, finely chopped (depending on desired heat)
- fish sauce 2 tsp
- coriander big handful, roughly chopped
- mint leaves small handful, roughly chopped
- lime 1, halved
Method
- Marinate the chicken: Place the chicken breasts in a bowl and add the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for 1 hour. Remove from the fridge 10 minutes before cooking.
- Prepare the chilli fish sauce: Combine the fish sauce, bird’s-eye chillies, and lime juice in a bowl. Stir to combine and set aside.
- Cook the rice noodles: In a large pan, bring water to the boil and cook the rice noodles according to package instructions. Drain and cool under cold running water. Set aside.
- Prepare the chicken: Discard the marinade from the chicken and pat the pieces dry with kitchen paper.
- Stir-fry in batches: Heat half the groundnut oil in a wok until smoking. Add half the garlic and cook for 1 second before adding half the chicken. Stir-fry for 1–2 minutes until browned.
- Cook the vegetables: Add half of the spring onions, broccoli, shallots, baby corns, and peas to the wok. Stir-fry for 30 seconds before adding half the chicken stock and chillies. Season with fish sauce and stir for another 30 seconds to 1 minute, until the chicken is fully cooked.
- Add the herbs and noodles: Toss in half the coriander and mint leaves, then add half the rice noodles. Mix for another 30 seconds and finish with half the lime juice.
- Repeat for the second batch: Follow the same steps to stir-fry the remaining ingredients. Serve hot with the prepared chilli fish sauce.
Additional Notes
For an extra kick, feel free to add more chillies to the stir-fry. Adjust the fish sauce to your taste to control the saltiness of the dish.
Suggested Wine Pairing
Majestic:
2019 Domaine Les Pallières “Les Racines” Côtes du Rhône
A refreshing, zesty white wine with citrus and floral notes that perfectly complement the heat of the chillies and the saltiness of the fish sauce. Its crisp acidity pairs beautifully with the dish’s vibrant flavours.
Tesco:
Tesco Finest* 2018 Albariño
This wine offers bright citrus and peach aromas, along with a crisp, refreshing finish that balances the richness of the stir-fry. Ideal for cutting through the spice of the gochujang and the freshness of the herbs.
Sainsbury’s:
Sainsbury’s Taste the Difference 2019 Sauvignon Blanc
With its notes of green apple and citrus, this Sauvignon Blanc provides a bright, crisp profile that complements the vibrant lime and fresh coriander in the stir-fry, while its acidity works wonderfully with the chicken stock.
What can you serve with this
- Steamed jasmine rice – The delicate flavour of jasmine rice complements the bold stir-fry without overwhelming the dish.
- Sesame prawn toast – A crispy, salty snack that adds a contrast in texture to the stir-fry.
- Thai green curry – A rich, coconut-based curry that would pair beautifully with the light, fresh notes of the stir-fry.
Nutri-score Health Check
This recipe has earned a Nutri-Score A rating, making it a healthy choice, thanks to the lean chicken breasts, vibrant vegetables, and light use of fish sauce. With an emphasis on fresh ingredients, it offers a balanced array of protein, vitamins, and minerals.
Positive Factors:
- Chicken breasts provide a lean source of protein.
- Broccoli, spring onions, and coriander offer a range of vitamins and antioxidants.
- Lime adds vitamin C, boosting immunity.
Negative Factors:
- Fish sauce is high in sodium, so it should be used in moderation.
The score has been automatically calculated based on the ingredients and is only a guide.
