Matt’s quick and easy Vietnamese Chicken Noodles is a sure fire winner for a weeknight dinner!

Ingredients (Serves 2)

  • 100g Beans
  • 1 Carrot
  • 1 Brown Onion
  • 250g Chicken Breast
  • 1 x 45g Five Tastes Stir Fry Shots Lemongrass & Kaffir Lime (Found at Woolies)
  • 1 tsp Soy Sauce
  • 2 Chicken Stock Cubes
  • 200g Ramen Noodles
  • Chilli Flakes (optional – to taste)
  • 125ml Boiling Water
  • 2 tbsps Oil of Choice


  1. Chop the onion, carrot and beans
  2. Thinly slice the chicken and set aside
  3. Combine the Stir Fry Shot and Soy Sauce in a bowl and then add the chicken and stir to coat
  4. Add 1 tbsp oil to a pan and fry the chicken, transfer to bowl, set aside covered to keep warm
  5. Combine Stock cube in Boiling Water and Stir Together, set aside
  6. Place Onion and remaining oil in the same pan as chicken and cook for 1 min until browned
  7. Add the stock and bring to simmer
  8. Add carrots and simmer for 2 min until carrots are tender
  9. Add beans and simmer for a further 1 minute
  10. Cook the noodles according to pack instructions
  11. Combine the chicken and veggies mix together, stir in the noodles and garnish with chilli flakes to serve


Matt’s Top Tip: Make double and take for lunch the next day!