A foodie friend gave me this idea and I adapted it to my taste. It is a favourite of friends who have raved about it's flavour. I have substituted chicken with a white flesh fish. Orange Roughy, Blue Cod etc


  • 4 Chicken breasts quatered ( or fish fillets halved)

  • 2 egg whites

  • 2-3 cups chicken stock less salt

  • 4 shallots chopped finely

  • 4 tbsp sunflower or vegetable oil

  • 3 tbsp soy less salt

  • 2 tbsp freshly chopped ginger

  • 2 tspn demarau suger (or raw sugar)

  • 4 tbsp rice four - cornflour could substitute

  • 2 large red chillies chopped

  • 4 kaffir limes leaves

  • zest of 1/2 lime

  • juice of 1 lime

  • 3 tbsp sesame seeds

  • 3 tbsp chopped coriander leaves, keep some leaves whole for plating

  • 3 tbsp peanut oil

  • 2 bunches baby bok choi or spinach

  • 300gr sugar snap peas

  • cup of red capsicum strips

  • 1 pack egg noodles or udon noodles

  • Dipping Sauce

  • 3 tbsp lemon juice

  • 3 tbsp soy sauce

  • 2 tbsp raw or brown sugar


  • 1.

    Combine the chicken and add 1 red chopped chillii, coriander, sesame seeds, kaffir lime leaves, lime zest,lime juice. Marinate for 1-2 hours

  • 2.

    Whisk egg whites and add to chicken mixture beforejust before frying.

  • 3.

    Heat oven 150 deg cc

  • 4.

    Prepare dipping suce by mixing all 3 ingredients until sugar dissolved and set aside.Adjust ingredients to taste.

  • 5.

    Heat 1 tbsp peanut oli and add ginger, 1 chillii chopped, shallots and cook for 5 minutes until soft.

  • 6.

    Add chicken stock, soy and simmer then add sugar until dissolved.Set aside while cooking chicken.

  • 7.

    Heat 4 tbsp oil in frypan

  • 8.

    Coat each piece of chicken in rice flour and fry in oil for a few minutes on each side until crispy, drain on paper towel and keep warmed in oven. Cover with foil to avoid drying out.

  • 9.

    Cook the noodles as per packet directions and drain then set aside

  • 10.

    Bring stock soy to the boil and add greens and capsicum. cook for a few minutes. Don't overcook the sugar peas and capsicum should be crunchy. Add bok choy or spinach leaves last.

  • 11.

    Spoon vegetable mixture onto plates, add a spoonful of noodles to each and top with chicken.

  • 12.

    Srinkle with corinader leaves and serve with dipping sauce.

  • 13.

    Good Eating

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 601kj
  • Fat Total 31g
  • Saturated Fat 4g
  • Protein 38g
  • Carbohydrate 49g
  • Sugar 19g
  • Sodium 1402mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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It sounds busy but once you have made this dish it is easy once you have prepared and chopped everthing. Just do one stage of the recipe at a time.

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