By Michael van de Elzen

Cook time: 20 minutes

Prep time: 10 minutes

Serves 6


  • 2 chicken breast, poached & shredded
  • 1 egg
  • 1 onion, finely sliced
  • 4 garlic cloves, crushed
  • 2 Tbsp cooking oil
  • 300g flat noodles, soaked in water for 30 minutes
  • 1 cup mung bean sprouts
  • 1 spring onion, diced
  • 1 small bok choy
  • 1 small kimchi
  • 1/4 cup roasted peanuts
  • 1 lime, optional
  • coriander for garnish

For the sauce:

  • 1 Tbsp brown sugar
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp soya sauce
  • 2 Tbsp peanut butter
  • 1 tunnel house chili


Firstly make up the sauce by heating in a small pot the brown sugar, sweet chili, soya sauce and peanut butter. Add in the chili if you want it a bit hotter! Cook slightly until the brown sugar is dissolved.

Heat a large pan or wok, over a medium heat. Add in the cooking oil followed by the egg, scramble using a fork and move to the side.

Add the onions and garlic to the pan and saute until tender.

Add the rice noodles with a couple tablespoons of the water and mix until well combined.

Stir in the cooked chicken, sauce, egg, spring onion, Asian greens and finally the beansprouts.

Serve on plate with some sprinkled peanuts, extra spring onions, coriander and a slice of lime.