Although made with simple ingredients, there’s a slight twist as I use Thai basil instead of regular basil. If you are new to this herb, its gorgeous, fresh, anise-like flavour will transform an ordinary stir-fry into something truly restaurant-worthy and I highly recommend that you try it! It’s available in many supermarkets and Asian grocery stores, but if you can’t get your hands on it, you can easily substitute it with regular basil. I’ve also included instructions in the recipe on how to introduce this herb to your taste buds (or family’s taste buds!) if you’ve never tried it before. Although I recommend using broccolini (tender-stem broccoli) in this dish, as its sweet and earthy flavour pairs so well with the sauce, this is a great “catch-all” recipe that allows you to use up any vegetables in the fridge. Try carrots, sugar snap peas, mushrooms, baby corn or capsicum (bell pepper). This is a recipe that I love so much that I included it in my cookbook, The Simple Dinner Edit.
What other vegetables can I use instead of broccolini (tender-stem broccoli)?
The options are limitless! Add up to 2 cups of vegetables of your choice. Some options include: carrots, sugar snap peas, mushrooms, baby corn, capsicum (bell pepper), broccoli, green beans, bok choy, Chinese broccoli (gai lan) or wombok (napa) cabbage.
What else can I serve with this recipe instead of vermicelli noodles?
Try jasmine rice, quinoa, brown rice, soba noodles, thin egg noodles or cauliflower rice.
What else can I use instead of minced (ground) chicken?
Replace the ground (minced) chicken with ground pork or beef, or firm tofu, finely grated using a box grater.
Hot tips for cooking this recipe with success
Prep everything first: Have all your ingredients prepped and ready to go before you start cooking. This helps the cooking process go smoothly and quickly.High heat: Cooking on high heat helps to quickly brown the chicken and keep the vegetables crisp but tender.Don’t overcook the noodles: Be sure to follow the packet instructions and rinse the noodles in cold water to prevent them from overcooking and becoming mushy.Thai basil: The Thai basil creates a distinct savoury, anise-like flavour in the recipe. If you are introducing Thai basil to your taste buds for the first time, instead of stirring it through the stir-fry, try topping it with a few leaves just before serving. It will give you a taste, without flavouring the entire dish. Once you get the thumbs up from everyone, you can stir them through the next time you make it.Fresh lime: The fresh lime wedges add a burst of fresh flavour – don’t miss this final step!
Watch how to make Chicken and Thai Basil Stir-fry with Noodles
If you love this quick, easy and delicious noodle stir-fry, I think you will enjoy:
Ginger Chicken NoodlesFilipino Stir-fried Noodles and ChickenRed Curry Coconut NoodlesQuick Beef and Broccoli NoodlesSticky Pork Noodles 5 from 2 reviews
1 tbsp tamari or all-purpose soy sauce 1 tbsp dark soy sauce 1 tbsp sesame oil 1 tbsp fish sauce (or more all-purpose soy sauce) 1 tbsp brown sugar ⅓ cup (80 ml) water 2 tbsp cornflour (cornstarch) ½ tsp chicken stock powder (bouillon)
STIR-FRY
200 g (7 oz) vermicelli rice noodles (see note 1) 1 tbsp olive oil 2 spring onions (scallions), finely sliced 1 tbsp freshly grated garlic 1 tbsp freshly grated ginger 500 g (1 lb 2 oz) minced (ground) chicken 1 bunch broccolini (tender-stem broccoli), cut into 2 cm (3/4 inch) pieces 1 handful Thai basil (or regular basil), leaves picked, plus extra to serve 1 lime, cut into wedges
Stir-fry
Make ahead
Sauce: Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days. Vegetables: Chop the broccolini (tender-stem broccoli) and slice the spring onions (scallions) ahead of time and store them in separate airtight containers in the refrigerator.
Leftovers
Refrigerate cooked vermicelli rice noodles for up to 3 days. Refrigerate the cooked stir-fry and noodles separately for up to 3 days. Reheat the stir-fry prior to serving.
