Serves 2

Ready in 20 Minutes

Instant Noodles 300g                                       

Sunflower Oil 3 Tbsp.

Medium Onion, sliced 1                                             

Crushed Garlic 1 tsp

Ginger Paste 1 tsp                                        

Coarse dried chillies to taste

Carrot, Julienne  1                                             

Fresh green chilli, sliced to taste

Ground Cumin  ½ tsp                                       

Ground Caraway ½ tsp

Fish Sauce 1 tsp                                        

Oyster sauce 1 tbsp.

Soy sauce 3 tbsp. (or to taste)                  

Ground white Pepper ¼ tsp               

Chicken breast fillet cut into strips 2 breasts          

To serve

Pickled ginger to taste                                    

Toasted Sesame seeds oil – a few drops



Place the noodles in a large bowl and cover with boiling water. 


Heat the oil in a large heavy based frying pan over high heat. 

Add the onion and carrots and sauté for 2 to 3 minutes.  Add the garlic, ginger, dried chillies, fresh chilli, cumin and caraway.  Sauté for 3 to 4 Minutes more. 

Add the chicken strips, fish sauce, soy sauce and oyster sauce and sauté until the chicken is cooked.

Add the drained noodles and white pepper.

Toss well and serve piping hot.

Top with pickled ginger and a few drops of sesame oil

Share This

Book for Golf
Click Here
Get a Bite to Eat
Click Here
Previous slide
Next slide