Thai Veg and Noodle Stir-fry with Steamed Chicken

May 20, 2012

On a weeknight, I’m all about ease. Who can be bothered cooking up a storm when you have slaved at the office for 9 hours, possibly longer if there are campaigns being launched!! Not me. No Sir-ee! I like to come home, chuck a few things together, and eat as soon as possible. If I can cut corners here and there, I’ll do it. For example, I’m quite partial to crushed garlic or ginger straight from the jar.

The fab people at Gourmet Garden sent me a little esky of tube herbs and said to create a simple, every day recipe. OK, I will!

Thai Veg and Noodle Stir-fry with Steamed Chicken


1 Large chicken breast (250g)
2 tsp Gourmet Garden THAI Seasoning
1 tsp Gourmet Garden Chunky Garlic paste

250g fresh thick rice noodles
1 red capsicum, sliced
1 green capsicum, sliced
1 king brown mushroom, sliced
3 shiitake mushrooms, sliced
Small bunch Japanese mushrooms, stems removed
1/2 cup light soy sauce
1 tsp Gourmet Garden Hot Chilli paste
1 tsp Gourmet Garden Chunky Garlic paste
1 tbs brown sugar


Place chicken in a bowl with Gourmet Garden Thai seasoning and Garlic paste. Cover and place in the fridge for an hour or so to marinate.

In a medium bowl combine soy, Garlic paste, Chilli paste and sugar. Mix until sugar dissolves and then add noodles. Cover and marinate for about an hour.

Place chicken in a steamer and steam until cooked through.

Stir fry mushrooms until golden, add noodles and stir fry until warmed through. Add capsicum and cook until slightly tender – you still want it a little crisp.

Serve :D See!! Easy AS!!!

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