Chicken noodle stir fry recipe
 Rice noodles and fiery chicken are the foundations of this Thai-inspired stir fry. Finished with a simple 3-ingredient dressing made with lime juice, a kick of chilli and lots of fish sauce. 2 chicken breasts, cut into 1cm/½in cubes1 lime, juice only2 tsp gochujang 2 chicken breasts, cut into 1cm/½in cubes 1 lime, juice only 2 tsp gochujang 5 tbsp fish sauce4-8 bird's-eye chillies, finely chopped1 lime, juice only 5 tbsp fish sauce 4-8 bird's-eye chillies, finely chopped 1 lime, juice only 250g/9oz dried flat rice noodles1 tbsp groundnut oil3 garlic cloves, finely chopped4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets8 Thai or small banana shallots, finely sliced5 baby corns, quartered50g/1¾oz frozen pens50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it)2 tsp fish saucebig handful coriander, roughly chopped small handful mint leaves, roughly chopped1 lime, halved 250g/9oz dried flat rice noodles 1 tbsp groundnut oil 3 garlic cloves, finely chopped 4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets 8 Thai or small banana shallots, finely sliced 5 baby corns, quartered 50g/1¾oz frozen pens 50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it) 2 tsp fish sauce big handful coriander, roughly chopped small handful mint leaves, roughly chopped 1 lime, halved Method Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.To make the chilli fish sauce, mix all the ingredients together and set aside.For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside.For the chicken, discard the marinade and pat the chicken dry using kitchen paper.Make the stir-fry in two batches. Heat half the groundnut 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).Add half of all the vegetables (except 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 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime.Repeat for the second bowl. Serve with the chilli fish sauce. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. To make the chilli fish sauce, mix all the ingredients together and set aside. To make the chilli fish sauce, mix all the ingredients together and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. Make the stir-fry in two batches. Heat half the groundnut 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). Make the stir-fry in two batches. Heat half the groundnut 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). Add half of all the vegetables (except 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 1 minute, or until the chicken is cooked through. Add half of all the vegetables (except 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 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Repeat for the second bowl. Serve with the chilli fish sauce. Repeat for the second bowl. Serve with the chilli fish sauce. Recipe tips If you can’t get hold of gochujang an alternative is to mix a generous splash of fish sauce, 2 tiny chopped bird's-eye chillies and a splash of soy sauce together.