I’d had the day off and not accomplished very much at all. Frustrating! But I had decided what was for dinner (I’d decided that yesterday and got the chicken out to defrost).

A new quick noodle recipe from a relatively new addition to my cookbook gallery; namely ‘Speedy cooking in 20 minutes or less’ as the title declares. Published by Women’s Weekly. And inside the covers, many a recipe that brings back happy memories of foodie bliss on the streets of Chiang Mai, in northern Thailand. Today’s recipe is not one of those.

I suspect it more likely hails from somewhere like Malaysia or Singapore. Like Alex said, it might even have come from the local Asian take-away. It is very quick, easy and tasty. With barely wilted bok choy, it might even seem healthy. I hope so!

True to its word, the dish was ready in 20 minutes, 15 before we went out tonight to a Refugee Week oration, and 5 minutes afterwards, to toss all the ingredients together and heat it. Yum!

Egg Noodles with Chicken

Prep + cook time: 20 minutes
Serves 4 


500g chicken thigh fillets, sliced thinly
2 tablespoons tamari
2 tablespoons mirin
4 cm piece fresh ginger (20g), grated
2 cloves garlic, crushed
440g (14 oz) thin egg noodles
2 tablespoons peanut oil
8 green scallions, cut into 4cm (1 1/2 –inch) lengths
500g (1 lb) baby buk choy, chopped coarsely (and washed thoroughly)
  1. Combine chicken, tamari, mirin, ginger and garlic in medium bowl.
  2. Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  3. Drain chicken, reserve marinade. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
  4. Heat remaining oil in same cleaned wok; stir-fry onion until softened. Return chicken to wok with reserved marinade; bring to the boil. Add noodles and buk choy; stir-fry until buk choy wilts.
NB. Chicken mixture can be marinate for 30 minutes or overnight.



Leave a Reply