Easy noodles

Ready in 15-20 minutes


Serves 4
This simple version of a Malaysian classic is microwaved in a single bowl - an easy supper for 4

Nutrition and extra info

  • Freezable


  • kcal516
  • fat19g
  • saturates14g
  • carbs58g
  • sugars0g
  • fibre1g
  • protein32g
  • salt1.03g
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  • 500ml hot chicken stock or vegetable stock
  • 400ml can coconut milk (full or reduced fat)
  • 1 tbsp green or red Thai curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 1 tsp ground turmeric
  • 3 skinless boneless chicken breast fillet, sliced
  • 1 x 250g pack medium rice noodles
  • 300g bag stir-fry mix, pick one with beansprouts


  1. Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.

  2. Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.

  3. Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.

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Comments (14)

ninalor's picture

Loved this. Made it in slow cooker, threw everything together except for noodles. Used Santen ( coconut cream) to thicken it up. Microwave version also works well. Instead of noodles, jasmine rice is also very nice.

gnocchi_and_ginger's picture

Quick and easy but somewhat bland. Use more curry paste or add more spices.

snoble's picture

I've really enjoyed this recipe and despite my reservations I used the microwave method. I halved the recipe and I only cooked the chicken for 7.5 mins in total: I was surprised by how soft and tender it was. There was lots of left over 'soup' which I'll have with brown rice for a tasty healthy lunch. I used what veg I had in the fridge thinly sliced and lightly steamed. As well a sliced red bell pepper.

bridgetbmw's picture

I had to make this in the microwave as I have no oven or hob at the moment. After reading all the comments, I did not make up the stock, but crumbled 2 veg stock cubes onto the stir fry veg, added a knob of butter and microwaved them for 1 minute before adding to the other ingredients, just to cook them a little bit. I was careful with the Thai red curry paste, but needed to add a little bit more after tasting. I used a table spoon of it (3 tea spoons) all in all. I soaked the noodles for about 10 minutes and I used the thinnest noodles I could. It has turned out very well and I will make it again. The stars are not clicking, but I would give it a 5 star rating.

bombecka19's picture

I've made this recipe a number of times in the microwave now and it turned out perfectly, it is very runny but that's how most noodle dishes are here in Asia. This is something I prepare when I really don't want to spend ages in the kitchen, it's so quick and easy to make and it has a bit of a kick which is nice.

sdonag's picture

There's no mention about cooking the stir fry - is it just eaten raw?

jamesstaples666's picture

problem with microwaves is they all work at different wattage what watt was the microwave set for 800 watt a 1000 watt cos it would make a huge difference to cooking times

splodgemeister's picture

I made mine in a wok and used coconut cream as suggested by TheCrickster. I thought it was really tasty and a nice twist on a normal stirfry. I didn't find the curry paste too hot but maybe that's just the brand I bought. I will definitely make this again.

bekchops's picture

Don't use the microwave, much better if you use a saucepan, and have straight to wok noodles. I use a bit of cornflour to thicken it up a bit. But would also say go steady on the curry paste, desert spoon rather than tbsp, quite powerful!

anna2bshaw's picture

I loved this recipe but ended up doing it in the saucepan using thecrikster's instructions above. I did not mind it watery and had it like a soup. Real good comfort food and a great chicken soup alternative.

thecrikster's picture

hmm seems the first mistake was to use the microwave! How about using a wok:

1. Add noodles to hot stock in a bowl and cover, meanwhile
2. Get Wok Hot, stir fry veg/sprouts (3mins), add chicken and tumeric (2mins),
3. add paste (1min), add stock and noodles. Only pour as much stock as you need. i.e. so that its not too watery
4. thicken with some coconut cream (a block is better here than the can)

emilyrob09's picture

Had this recipe as a quick tea and it plainly didn't work out. The chicken was tough, the sauce watery and separated and the noodles were extremely tough. We followed the guidelines of the recipe directly, but it just didn't work.

poshpause's picture

First of all, we all adored this recipe. Provided you get your head around the fact that it will turn out very soupy, hence the "deep bowls" comment in the recipe, it will turn out fine. However, where the Red Thai curry paste is concerned, I used the Blue Dragon one which although it says on the label is "medium" heat, it blew our heads off! So my one word of caution would be to take care over the use of the curry paste! *chuckle*

nuffinbuttrouble's picture

Lovely easy recipe. There was lots of liquid, i would serve it with bread or rice in future.

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