Rice noodles, chicken and vegetables


Lunch on our first trip to Burma was almost always a quick bowl of noodles from a stall or simple restaurant, with varying ingredients. Back in England I found they were also perfect for a nutritious and quick light lunch or supper.


  • 250 g flat rice noodles
  • 4 large chicken thighs, boned and skinned
  • 1-2 fresh red chillies
  • 350 g carrots
  • 3 cm piece fresh root ginger
  • 2 large cloves garlic
  • 75 g unsalted peanuts
  • 2 tablespoons groundnut oil
  • 100 g bean sprouts
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 2 good handfuls of baby spinach leaves
  • handful of coriander leaves


Cook the rice noodles according to the packet instructions, drain and leave on one side.

Slice the chicken thighs into fairly thin slivers. Cut the chillies in half lengthways under running water and discard the seeds and stems, then slice crossways as thinly as you can. Peel the carrots and slice finely, on a slight slant. Peel the ginger and garlic and chop together finely. Chop the peanuts roughly.

Heat the groundnut oil in a large wok over a medium heat. Add the ginger and garlic, sliced chillies and chopped peanuts and stir around for a minute. Then add the chicken slivers and stir for 3-4 minutes until the chicken is opaque. Now add the carrot slices and bean sprouts and stir for another minute or so, to soften the carrots slightly.

Add the cooked noodles, fish sauce and rice vinegar and toss until the noodles are reheated. Throw in the spinach leaves and stir briefly, just until wilted. Turn into a heated serving bowl. Scatter the coriander leaves over the noodles and serve at once.