This recipes pushes the flavours of your plain stir fry and gives nice texture and spice!


  • 3 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized piece of fresh root ginger (peeled and grated)
  • 2 tblsp soy sauce
  • 1 tblsp oyster sauce
  • 2 skinless chicken breasts (sliced into thin strips)
  • 100 g rice vermicelli noodles
  • 2 tblsp sunflower oil
  • 2 celery sticks (finely sliced)
  • 1 carrot (peeled and finely sliced)
  • 4 sp ring onions (thinly sliced)
  • 1 tblsp asian curry powder
  • 1 tsp sesame oil, to taste
  • a good handful of bean sprouts


  • In a large, shallow non-metallic dish, put the garlic, ginger, 1 tablespoon of soy sauce and oyster sauce. Add the chicken and toss until coated, then cover and place in the fridge for at least 30 minutes.
  • Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside.
  • Heat a wok over a high heat, add a little sunflower oil and swirl it in the pan to coat the sides. Add the chicken including the marinade and stir-fry for 3–4 minutes.
  • Add the celery, carrot and spring onions and stir-fry for 2 minutes. Add the curry powder and toss through for a further 2 minutes.
  • Add the noodles, bean sprouts and a drop of sesame oil to taste to the wok and, using kitchen tongs, toss everything together until it’s combined.
  • Serve straightaway.


This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.