Chicken Noodle Stir fry


  • 300 grams skinless chicken breast, cut into thin strips
  • 200 grams of snow peas or sugar snap peas, ends trimmed
  • 70 grams flat rice noodles
  • 1 teaspoon finely grated fresh ginger
  • 1⁄2 red chilli, thinly sliced
  • 2 teaspoons coconut oil
  • 1 tablespoon kecap manis
  • 1 teaspoon black or white sesame seeds, to serve


  1. Cook the noodles according to packet instructions and then drain.
  2. Heat a wok or large non-stick frypan over medium-high heat. 
  3. Add the coconut oil and chicken and cook for a few minutes without stirring. 
  4. Add the ginger and stir-fry for 2 to 3 minutes until the chicken is cooked.
  5. Stir through the noodles, kecap manis and peas and then stir-fry for 2 minutes until heated through.
  6. Divide between bowls and scatter over sesame seeds and chilli to serve.

Serves 2

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