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One Pot Noodles

One Pot Noodles with Chicken

This is entirely gluten free if you use a gluten free stock. It is both quick and tastes great. If you can't eat it all put it in a container in the fridge for up to 3 days. The noodles will soak up all the liquid. You must use a wide bottomed pot with a lid. This recipe uses Australian cup measurements
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Main
Cuisine Thai
Servings 4


The Soup

  • 400 ml coconut cream 1 can
  • 400 ml chicken stock measure using the coconut cream can
  • 40 ml fish sauce 2 tablespoons
  • 40 ml oyster sauce 2 tablespoons
  • 20 gm sugar white, 1 tablespoon
  • 20 ml Chilli sauce (Langhams chilli sauce or you favourite Sriracha 1 tablespoon )
  • 1 clove garlic crushed
  • 2 tablespoons ginger grated fresh
  • 40 ml lemon Juice 2 tablespoons
  • 1 coriander root chopped if you have one- otherwise stems can replace

The Good Bits

  • 500 gm Chicken breast fillet or slice it even thin slices yourself for quick cooking, store bought stir fry cut
  • 200 gm Thai Rice Noodle sticks 1 packet
  • 1 bunch Broccolini or beans- a nice sturdy green
  • 100 gm Chinese cabbage wom bok or 2 thick
  • 1 cup green onions cut in 2 cm lengths . Use mostly the green bit)
  • 100 gm red capsicum thick sliced


  • Start by adding the coconut cream, stock, chilli sauce, oyster sauce, fish sauce, sugar, ginger, garlic, coriander root and LEMON juice to a medium large pot the pot. Stir well. (30-35 cm)
  • Add the sliced chicken and mix up a bit ( this will spread it to cook more evenly). Then add the noodles and other ingredients, finishing with the broccolini . There is no need to stir these just leave them in little piles on top of the soup. Put the lid on and turn the heat onto high.
  • When you see condensation start to form on the inside of the lid (mine is see through)- or about 6 minutes in, give the ingredients a little shake around ( this is mainly to make sure the noodles are getting enough liquid. No need to stir much- it will cook!)
  • As soon as the liquid is boiling vigorously take off the lid and give it a stir. ( check the chicken is cooked through) if not boil 1 minute longer then turn off and serve in bowls with extra chilli if desired.


The thicker rice sticks are best. fine rice vermicelli works too but it isn't as good as the squarer rice sticks.
Add fresh chilli if you like
This can be made with prawns, fish or fine sliced beef fillet too