Vietnamese chicken noodle stir-fry

Embrace the wok and whip up this flavour-packed chicken stiry fry for your friends and family. Full of Vietnamese herbs and spices, rice noodles and toasted almonds, this is a delicious dish for any occasion.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Vietnamese chicken noodle stir-fry
  • 125 gram rice stick noodles
  • 2 tablespoon peanut oil
  • 800 gram chicken breast fillets, sliced thinly
  • 1 medium (150g) brown onion, chopped
  • 3 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 10 stick fresh lemon grass, chopped finely
  • 1 star anise
  • 1 cinnamon stick
  • 350 gram snake beans, cut into 4cm lengths
  • 2 tablespoon ground bean sauce
  • 2 tablespoon fish sauce
  • 2 teaspoon white sugar
  • 1/2 cup coarsely chopped fresh coriander
  • 1/2 cup (40g) toasted almond flakes


Vietnamese chicken noodle stir-fry
  • 1
    Pour boiling water over noodles in a large bowl, stand for 5 minutes. Drain.
  • 2
    Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
  • 3
    Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon.
  • 4
    Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
  • 5
    Serve topped with coriander and toasted almond flakes.

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