Chicken Rice Noodles


  • 1 packet rice noodles

  • 1 cup chicken

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 cup sliced mushrooms

  • 2 cups water

Vegetables and Sauces

  • 2 carrots, chopped

  • 1/2 different colored capsicum, small cubed (each)

  • 4 garlic cloves, crushed

  • 1 onion chopped

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 2 tablespoons oil

  • 1 green chili, chopped

  • 2 tablespoons massaman curry powder


  • 2 green onion, chopped

Post image


  1. Add water and chicken in a pot, along with salt, pepper and chili powder. Place on stove and bring it to a boil. Let it cook until internal temperature of chicken reaches 165° F on food thermometer.

  2. Once the chicken is cooked through, remove the pot from the heat and take the chicken out of the broth onto a plate and let it cool. Do not discard the broth.

  3. Add the noodles to the broth let stand for 5 minutes. Meanwhile, gently rub the vegetables under cold running water to wash. Then chop the vegetables.

  4. Once the chicken cools down, shred it. Take the noodles out of the broth after five minutes. Again do not discard the broth.

  5. Heat two tablespoon of oil in a skillet over medium heat. Add the garlic and chopped chili and cook until fragrant about a minute or so. Then add all the vegetables, sauces and seasonings, stir fry for a few minutes.

  6. Then add the broth and let come to a boil. Now add the chicken cook for a minute to let it blend with the seasonings. Then add the noodles. Toss to mix. Sprinkle the green onion on top and cover. Turn of the heat and let it stand for 5 minutes.

Recipe by Limitless Allergies

Thanks to the Courtesy of :

Leave a Reply