Green Curry Chicken Noodle Stir-Fry

Total Time
Prep 20 mins
Cook 15 mins

Amber and I had a lot of fun cooking this recipe 'Huey' style with a gas wok cooker while on our Sydney Holiday. I actually made it twice while we were away - the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas. It's one of those recipes that I will always resort to when the cupboards are bare in our caravan.

Ingredients Nutrition


  1. Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
  2. Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
  3. Stir-fry the onion for 1-2 minutes, or until softened.
  4. Add the curry paste and cook for 1 minute, or until fragrant.
  5. Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
  6. Add the chicken back to the wok.
  7. Stir in plam sugar, fish sauce and lime juice.
  8. Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
  9. Serve immediately.
Most Helpful

Great alternative to the green curry chicken I normally make. My family loves this. I generally substitute fresh snow peas and green peas for the mini corn and beans for the picky eaters in my house.

RedAntisocial May 02, 2011

excellent recipe. Added a little curry powder and 1/2 jar of hot pickled capsicum. Used 1/2 bag of Aldi frozen stir fry. left out the coriander, (hate it) thanks Jewels, another keeper!

mummamills January 03, 2009

Oh, we liked this!! I subbed shrimp for the chicken, since we'd just had chicken the night before, and I used frozen corn, otherwise, just as directed for a delicious supper for two! (With leftovers for DHs lunch, lucky him :D ) Easy and quick and delicious, what more can you ask for! Thanks Jewelies, for a great recipe!

Karen Elizabeth August 20, 2008