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  • 250 g chicken breast
  • 150 g medium rice noodles
  • 2 eggs
  • 3 tbsp sunflower oil, for frying
  • 2 shallots, finely sliced or 1 onion, finely sliced
  • 1/4 tsp caster sugar
  • 1 garlic clove, crushed
  • 1/2 red chilli, sliced (optional)
  • 1 leek, finely sliced
  • 100 g brocolli
  • 200 g beansprouts
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tbsp sweet chilli sauce


  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 1/2 tsp sugar
  • 1 1/2 tsp corn starch


  1. Cut the chicken into strips, then mix together the ingredients for the marinade and marinate the chicken for 30 minutes.
  2. Cook the noodles according to the instructions on the packet. Lightly beat the eggs with a little salt, then cook in a frying pan in 1½ tbsp sunflower oil to make a thin omelette.  Next, roll up the omelette and cut it into strips, then set aside.
  3. Heat 1 tbsp of the oil in a wok or large frying pan. Stir-fry the shallots or onion for about 3-4 minutes. Sprinkle with a generous pinch of caster sugar and stir-fry for 1 minute, then add the garlic  and chilli (if using) and cook for 1 more minute. Add the chicken strips and stir-fry for 3-4 minutes until cooked. Remove from the wok and set aside.
  4. Heat the remaining 1½ tbsp of oil in the wok. Add the leek and stir-fry for 3 minutes. Cut the broccoli into small florets then add it and the beansprouts to the wok (reserving a couple of handfuls of beansprouts) and stir-fry for 4 minutes. Add the chicken, cooked drained noodles and strips of egg with the vinegar, soy, fish and sweet chilli sauces. Cook until the noodles are warmed through.
  5. Serve in bowls with the reserved raw beansprouts sprinkled over.
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