Total Time
20mins
Prep 10 mins
Cook 10 mins

Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.

Ingredients Nutrition

Directions

  1. Cover the noodles with boiling water and leave for 3-4 minutes to soften.
  2. Drain thoroughly.
  3. Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
  4. Add the spring onions and snow peas and sauté for another 30 seconds.
  5. Add the rice noodles and stir fry for a minute.
  6. Make a well in the centre and pour in the eggs.
  7. Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
  8. Add the lime juice and fish sauce and mix well.
  9. Take off the heat and split between two bowls.
  10. Scatter with chilli, cashews and a sprinkling of chopped coriander.

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