Stir Fried Noodles with Chicken

    20 minutes

    This easy Thai noodle meal with chicken is known as 'Lard Na' it is flavoured with yellow bean paste and kecap manis.

    5 people made this

    Serves: 4 

    • 200g boneless chicken, sliced
    • 1/2 cup (125ml) light soy sauce
    • 200g wide noodles, cut into 1cm wide strands
    • 1 cup (250ml) kecap manis
    • oil, for stir frying
    • 4 cups (1 litre) chicken stock
    • 2 tablespoons cornflour
    • 1/2 cup (125ml) water
    • 125ml yellow bean paste
    • 1 bunch Chinese broccoli, diced
    • 4 eggs, optional
    • 1 teaspoon white pepper, ground
    • pickled chillies, sugar, chilli flakes, fish sauce, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the chicken slices with the light soy sauce and set aside.
    2. Mix the noodles with the kecap manis. In a wok heat oil and add the noodles. Brown the noodles stirring frequently. Remove the noodles and set aside.
    3. Add the chicken to the wok, adding more oil if needed. When the chicken is mostly cooked, add the yellow bean paste. When the paste is incorporated add the stock and heat.
    4. Make a cornflour slurry by mixing the cornflour with the water. When the stock is hot add the cornflour slurry and stir until the stock is thickened. Add more stock if needed.
    5. Add the Chinese broccoli and cook until bright green and tender, turn off the heat.
    6. Divide the noodles between 4 bowls. Ladle the chicken and Chinese broccoli gravy mixture over the noodles.
    7. Crack an egg into each bowl and stir in to cook, if desired. Garnish the bowls with the white pepper.
    8. Serve with the pickled chillies, sugar, chilli flakes and fish sauce on the side for your guests to use as condiments.

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    Reviews in English (1)


    I wanted to make this as a saucy dish to accompany rice, so I didn;t use noodles in this at all. I found This recipe to be bonkers. With the quanities of liquid ingredients given not only would you be drowning in sauce but also dying of salt intake. I realised this as I was reading the recipe and thought I would cut everything down by half. However, even when cutting that much it is still far too salty. I would suggest only using three tablespoons soy bean paste, one tablespoon of sweet soy, one tablespoon of light soy and about 200ml of chicken stock. I doubt you'd need the fish sauce. only use a large dash of white pepper too. I also added chopped fresh chilli when I started cooking, before adding the chicken nd I also added palm sugar to taste. I also put chopped veg in there instead of the kailan (peppers, mushroom and spring onion). It ened up being a very nice dish (though mine was still too salty as I coudlnt take it away once it was added!). If you want more salty then by all means add more paste etc but I would air on the side of caution!  -  07 Jan 2015  (Review from Allrecipes Southeast Asia)