Green Curry Chicken Noodle Stir-Fry Recipe

Name: Green Curry Chicken Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g hokkien noodles; 1 tablespoon peanut oil; 1 onion, cut into thin wedges; 1 1/2 tablespoons good green curry paste; 150 g baby corn, cut in half; 125 g beans, cut into 4cm lengths; 250 ml coconut milk; 125 ml chicken stock (I use a whole stock cube to a 1/2 cup); 500 g chicken breasts, cut into 1cm strips; 2 teaspoons brown sugar; 1 tablespoon fish sauce; 2 teaspoons lime juice; 3 tablespoons fresh coriander

Servings: persons

400 g hokkien noodles
1 tablespoon peanut oil
1 onion, cut into thin wedges
1 1/2 tablespoons good green curry paste
150 g baby corn, cut in half
125 g beans, cut into 4cm lengths
250 ml coconut milk
125 ml chicken stock (I use a whole stock cube to a 1/2 cup)
500 g chicken breasts, cut into 1cm strips
2 teaspoons brown sugar
1 tablespoon fish sauce
2 teaspoons lime juice
3 tablespoons fresh coriander

1
Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
2
Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
3
Stir-fry the onion for 1-2 minutes, or until softened.
4
Add the curry paste and cook for 1 minute, or until fragrant.
5
Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
6
Add the chicken back to the wok.
7
Stir in plam sugar, fish sauce and lime juice.
8
Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
9
Serve immediately.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g hokkien noodles, 1 tablespoon peanut oil, 1 onion, cut into thin wedges, 1 1/2 tablespoons good green curry paste, and more.

Yes, Green Curry Chicken Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Curry Chicken Noodle Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions