Special Recipes

Stir‐Fried Chicken with rice noodle


  • Part 1:
  • 500 grams of fresh wide rice noodles (boiling noodle first and add cooking oil)
  • 400 grams of chicken thigh
  • 5-10 pcs of dry mushrooms (soak in water until soft)
  • 2 tablespoons of chopped garlic
  • Crispy fried Pado
  • Fresh lettuce
  • Spring onions and coriander to decorate on top
  • Part 2:
  • 2 tablespoons of white soy sauce
  • 1 tablespoon of soy sauce / cooking sauce
  • 1 tablespoon of sugar
  • ½ teaspoon of pepper
  • 1 cup of water


  1. Boil the rice noodle for 15-30 seconds and pour out the water. Pour 1 tablespoon of soybean oil so the noodles will not stick together. Set aside. 
  2. Heat the wok with medium to high heat. Add cooking oil and garlic, stir until good smell. Toss chicken and mushroom, stir for almost 70% cooked.
  3. Add white soy sauce, cooking sauce, sugar, pepper, and water. Stir for a minute or until all ingredients are well cooked.
  4. Serve the stir-fried chicken on top with rice noodle with lettuce and crispy fried Pado. Decorate with spring onions and coriander. Ready to serve.