Tom Parker Bowles' 'utterly addictive' chicken noodle stir fry

The host of Channel Nine's Family Food Fight dropped by to share with us his recipe for a knock-out weeknight dinner - a 'deeply healthy, and utterly addictive" noodle stir fry.

  • 30 mins cooking
  • Serves 2 - 3
  • Print
"This noodle dish is probably the meal I cook more than any other, and we eat it at least twice a week at home," says Family Food Fight host, Tom Parker Bowles.
"You can use whatever vegetables you have to hand – it even makes that ridiculous baby corn look useful. The key is a balance between the hot, sour and salty."


For the marinated chicken
  • 2 large chicken breasts (the best you can afford), cut into 1cm cubes
  • juice of 1 lime
  • 2 teaspoon gochujang (Korean chilli paste)
  • a 'good whack' of fish sauce
  • 2 bird's eye chillies, chopped
  • a splash of soy sauce
For the chilli fish sauce
  • 75 ml fish sauce
  • 4-8 bird's eye chillies, finely chopped
  • juice of 1 lime
For the stir fry
  • 250 g dried Thai rice noodles
  • dash of peanut oil
  • 3 cloves garlic, finely chopped
  • 4 green onions (shallots), sliced into 2.5cm pieces diagnoally
  • 1 head of broccoli (300g), cut into small florets
  • 8 Thai or banana shallots, sliced finely
  • 12 baby corn, halved
  • 1/2 (50g) frozen peas
  • 50-100 ml chicken stock (or 1 stock cube)
  • 3-10 bird's eye chillies, finely chopped (depending how hot you like it)
  • 2 teaspoon fish sauce
  • big handful of coriander leaves, roughly chopped
  • small handful of mint leaves, chopped
  • 1 lime, quartered


  • 1
    Put the chicken in a bowl with the lime juice and gochujang. Cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.
For the chilli fish sauce
  • 2
    Mix all the ingredients together and set aside.
For the stir fry
  • 3
    Cook the rice noodles in a large pan of boiling water according to the packet instructions. Drain, cool under cold running water and set aside.
  • 4
    Drain the chicken, discard the marinade, and pat the chicken dry with kitchen paper.
  • 5
    Heat the oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned, about 1–2 minutes.
  • 6
    Add half of all the vegetables, but not the chillies. Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to a minute, until the chicken is cooked through.
  • 7
    Add half the herbs, mix and add half the noodles. Mix for another
    30 seconds, and finish with the juice of half a lime.
  • 8
    Repeat for the second bowl. Serve with Chilli Fish Sauce.


Attempting to cook all serves of a stir fry at once can result in soggy, overcooked vegetables and tough meat. Making this recipe one bowl at a time means that the wok stays hot enough to cook all the ingredients to perfection.

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