This beautifully rich and savoury Thai noodle stir fry is made with juicy chopped chicken thighs, Chinese broccoli and wide rice noodles that are stir fried in the sauce until slightly charred and caramelised with that perfect chewy bite.
Those chewy noodles coated in that slightly sweet, umami sauce are just so comforting. It takes no time at all to be on the table and I guarantee it will be devoured by the family.
I would recommend doing any prep before you start the cooking process, as it can be a little bit fast-pace once you start stir-frying.
📋 Ingredients
Dried Wide Flat Noodles – You can find these in most larger supermarkets, look for Sen Yai noodles, Ho Fun, wide pad Thai noodles or 10mm wide rice noodles.
Chicken Thigh – Thigh meat stands up better to high-heat cooking without drying out.
Chinese Broccoli – I can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can’t get hold of them, replace them with half tenderstem broccoli (slice the stalks in half, lengthways) and half bok choy. At a push, you can use spring greens (collard greens) instead of bok choy.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- To start off, you want to make sure you have all the ingredients prepped and ready, as the cooking process can be quite fast-paced. This includes cooking and draining the noodles (once drained toss in a little oil to prevent sticking), and mixing all the sauce ingredients together.
- Once you’re ready to cook, add the seasoned chicken to a wok with oil and fry over a high heat until browned and cooked throughout.
- Then, add in the Chinese broccoli stems, and stir fry for a further few minutes before adding the Chinese broccoli leaves and minced garlic.
- Stir fry for another few minutes and then push over to one side and add in two eggs, and scramble.
- Mix together, then transfer into a bowl.
- Add the noodles to the wok, and fry alongside a little of the sauce until it caramelizes a little bit. Then, add back in the chicken and vegetables.
- Mix it all together and you’re ready to serve topped with chilli vinegar.
👩🍳PRO TIP Make your own chilli vinegar to serve on top by placing 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve!
I love how the sauce caramelizes slightly, leaving you with a coating packed full of flavour!
🍽️ What to serve it with
Or you could even drizzle a little Homemade Sweet Chilli Sauce over the top!
🍲 More fantastic stir-fry recipes
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Soak the noodles in boiling water for 2 minutes less than the pack instructions. For me this is 8 minutes.
300 g (10.5 oz) dried wide flat noodles
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Then drain and rinse thoroughly in cold water. Toss with the oil and put to one side.
1 tsp oil
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Add the sauce ingredients to a bowl or jug and mix together. Put to one side.
4 tbsp oyster sauce, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp fish sauce, 3 tbsp white or light brown sugar, 1/4 tsp white pepper
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Heat up the oil in a wok, over a high heat.
2 tbsp oil
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Sprinkle the chicken with the salt and pepper, then add to the wok and cook for 5 minutes, stirring often, until lightly browned and cooked through.
300 g (10.5 oz) boneless, skinless chicken thighs, 1/4 tsp salt, 1/4 tsp black pepper
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Add the Chinese broccoli stalks and stir fry for 2 minutes.
300 g (10.5 oz) Chinese broccoli
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Add the Chinese broccoli leaves and garlic and stir fry for a further minute, then push the chicken to the side of the wok.
4 cloves garlic
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Add the egg to the space in the wok, and fry, stirring it up to scramble.
2 large eggs
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Transfer everything out of the wok into a bowl.
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Add another tablespoon of oil to the wok and heat over a high heat.
1 tbsp oil
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Add the drained noodles and 3 tbsp of the sauce mixture.
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Fry the noodles for 2 to 3 minutes, tossing once or twice. We want the noodles to be slightly charred and caramelised for that authentic flavour. The sauce will help them to caramelise.
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Once the noodles are hot and slightly caramelised, add the remaining sauce and the chicken, egg and Chinese cabbage back to the wok.
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Sir fry for 1 minute, then serve.
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Serve with chilli vinegar.
chilli vinegar
Chinese broccoli swap
I can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can’t get hold of them, replace them with half tender-stem broccoli (slice the stalks in half, lengthways) and half bok choy.
At a push you can use spring greens (collard greens) instead of bok choy.
Chilli vinegar
Place 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve with your noodles.
Nutritional information is approximate, per serving (this recipe serves 4), not serving suggestions.
Calories: 590kcal | Carbohydrates: 81g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 2506mg | Potassium: 333mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1462IU | Vitamin C: 70mg | Calcium: 112mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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