About this recipe:A simple stir fry dish, combining chicken, rice noodles, scrambled egg and bean sprouts. You can substitute the chicken for sliced pork, beef or tofu. Garnish with crushed peanuts, chopped spring onions and a wedge of lemon.
350g dry rice noodles
450g boneless, skinless chicken breast fillets, cut into bite-sized pieces
4 tablespoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons caster sugar
1/8 tablespoon crushed chillies
135g bean sprouts
4 tablespoons crushed peanuts
3 spring onions, chopped
1 lemon, cut into wedges
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Method Prep:40min › Cook:20min › Ready in:1hr
Soak rice noodles in cold water 30 to 50 minutes or until soft. Drain and set aside.
Heat butter in a wok or large heavy frying pan. Saute chicken until browned. Remove and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Add softened noodles, vinegar, fish sauce, sugar and crushed chillies. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and mix for 3 minutes.