Ingredients Jump to Instructions ↓

  1. 1 1/2 tbsp vegetable oil

  2. 1 x 120 g chicken breasts , shredded

  3. 1 egg

  4. 190 g rice noodles , broad variety, soaked as per instructions on the packet, drained

  5. 70 g spring greens or Savoy cabbage , roughly chopped

  6. 110 g broccoli florets

  7. 1 tbsp fish sauce

  8. 1 tbsp sugar

  9. 1 1/2 tsp dark soy sauce

  10. 1/2 tbsp light soy sauce

  11. 2 tbsp stock or water , optional

  12. 1/2 tsp ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through 2. Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.

  2. The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.

  3. This dish is served with a set of 3 condiments: fish sauce, chilli powder, and chopped chillies steeped in vinegar with a pinch of sugar.


Send feedback