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Thai Noodle Stir Fry


  • Total time: 35 mins

Serves: 4


  • 175g Rice Noodles, thin
    1 Lemongrass, stalk
    3 tbsp Groundnut Oil
    3 Chicken Breasts, skinless boneless , cut into thin strips
    1 Onion, sliced
    1 tsp Root Ginger, finely grated
    1 Red Chilli, fresh, deseeded and finely chopped
    1 Orange Pepper, deseeded and sliced
    115g Shiitake Mushrooms, sliced
    2 Pak Choi, heads, shredded
    2 tbsp Light Soy Sauce
    1 tbsp Thai Fish Sauce
    1 tsp Sweet Chilli Sauce


  1. Soak the noodles in a bowl of boiling water until softened, or as directed on the packet. Drain and set aside. Meanwhile, remove and discard the outer leaves of the lemongrass and trim away the tough woody end. Finely chop. 2 Heat 2 tbsp of the oil in a wok and stir-fry the chicken over a high heat for 2–3 minutes, or until lightly browned. Remove from the pan and set aside. 3 Reduce the heat to medium, add the remaining oil, and stir-fry the onion for 2 minutes. Add the lemongrass, ginger, chilli, orange pepper, and mushrooms, and stir-fry for 2 minutes. 4 Add the pak choi and stir-fry for a further 2 minutes, then return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chilli sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot and the chicken is cooked through. Serve at once.

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