20-minute Vietnamese two-noodle chicken stir-fry
Tired of choosing between “proper” noodles and a 10-minute dinner? This Vietnamese-inspired two-noodle stir-fry gives you the best of both: chewy wide rice noodles for texture, a boost of savoury chicken flavour from an instant noodle sachet, and a pan full of veg that counts as one of your five-a-day. It’s the kind of meal you throw together when the fridge is half-empty and you still want something that tastes intentional.
Why this works
This is a speedy weeknight stir-fry that pairs silky 5mm rice noodles with the punchy umami of chicken instant noodle seasoning, so you get depth of flavour without simmering a stock for hours. It’s on the table in 20 minutes flat, uses one wok, and leans on two Vietnamese noodle cupboard staples to do most of the heavy lifting. The instant noodle sachet acts as a ready-made flavour base, while the wide rice noodles add that satisfying, springy chew you can’t get from instant wheat noodles alone.
What you need
- From YummAsia
- 100g Bamboo Tree Brand Vietnamese Rice Noodle L (5mm) - 400g (about a quarter of the pack)
- 1 pack Acecook Hao Hao Chicken Flavour Instant Noodles - 74g (use the seasoning sachets and noodles; grab the 30-pack box if you’re a weekly Hao Hao household)
- From your cupboard
- 1 tbsp neutral oil (sunflower or vegetable works)
- 1 egg, lightly beaten
- 1 small garlic clove, finely chopped
- 100g mixed veg (shredded cabbage, carrot, sliced bell pepper — whatever’s lurking in the salad drawer)
- 1 tsp soy sauce (optional, for extra salt depth)
- 1 spring onion, sliced, to garnish
- Lime wedge, to serve (optional)
How to make it
- Soak the Bamboo Tree rice noodles in warm water for 8–10 minutes until pliable but still firm in the middle, then drain and set aside.
- Heat the oil in a wok or large frying pan over medium-high heat, pour in the beaten egg, and swirl to make a thin omelette. Cook for 1 minute until set, then slide onto a plate and slice into strips.
- Tip the garlic into the same wok and fry for 30 seconds until fragrant, then throw in the mixed veg and stir-fry for 2 minutes until just tender-crisp.
- Add the drained rice noodles and the dry Hao Hao wheat noodles, then crumble in the soup base powder and squeeze in the oil sachet from the instant noodle pack.
- Toss everything together with tongs for 3–4 minutes, adding a splash of water if the noodles stick, until both noodle types are cooked through and evenly coated in seasoning.
- Stir through the egg strips and a dash of soy sauce if you like it extra savoury, then top with spring onion and serve with a lime wedge for squeezing.
Make it yours
Toss in a handful of cooked prawns or shredded leftover roast chicken in step 4 for a protein boost, or swap the mixed veg for tenderstem broccoli and baby sweetcorn for a crunchier bite. If you prefer it spicy, stir in a teaspoon of chilli oil or a sprinkle of dried chilli flakes right at the end. Readers with allergies should check each product page’s supplier allergen information before cooking.