Saigon Noodles Recipe

Saigon Noodles


  • 350 grams of chicken breast, cut into bite size pieces
  • 300 grams of shrimps
  • 200 grams of dry thick rice noodles
  • 4 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 3 cloves of garlic, minced
  • 2 sprig onions, sliced
  • 200 grams of Napa cabbage, sliced
  • 30 grams of bamboo shoots
  • 250 grams of bean sprouts
  • 200 grams of steamed broccoli
  • 2 tablespoons of oil

How to make Saigon Noodles

  1. Mix soy sauce, oyster sauce and lime juice, pour half of it to marinate chicken meat, use remaining part to marinate shrimps. Marinate about 1 hour.
  2. Cook rice noodles according to instruction on the package.
  3. Heat wok, add 1 tablespoon of oil, fry 2 cloves of garlic and white part of spring onion, add chicken with marinate, fry couple of minutes till done. Remove from wok.
  4. Heat 1/2 tablespoon of oil, fry 1 clove of garlic and shrimps with marinate, 3 minutes. Remove from wok.
  5. Heat remaining oil and fry bamboo shoots and Napa cabbage about 3 minutes, add bean sprouts and broccoli, stir-fry 2 minutes.
  6. Return to wok chicken and shrimps, add noodles, mix well.
  7. Sprinkle with spring onion, serve.

Question from the Chef

“What's your favorite way to cook with rice noodles?”

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