Chicken Stir Fry With Rice Noodles

Chicken Stir Fry with Rice Noodles

June 21, 2017

This Chicken Stir Fry with Rice Noodles is a terrific fridge and pantry forage meal, constructed with your choice of dried noodles, a fairly easy tasty stir fry sauce and whatever veggies you'll be able to scrape together. This is packed with veggies and light-weight on the noodles, of course, if you cook it for longer than 5 minutes, it's overcooked!!

I literally rummaged through my fridge to produce this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the opposite half to your homeless guy for the dog park. Smugly patted myself for the back for producing a recipe I planned to post on my site using things I already had - no special run on the grocery store to have specific ingredients.

Then I realised I needed for making it again for your recipe video. And so off I went towards the grocery store. 🙄

#StoryOfMyLife

I needed to share this recipe because I have a theory that everyone's some sort of dried noodles within the pantry. I made this with thinnish rice sticks which I'm attracted to because they just need soaking in boiled water. But you may use any dried noodles you wish - dried or fresh.

Many noodle stir fries tend to be heavy about the noodles and lightweight on the veggies. This one is another way round. It only use 100g/3.5 oz of dried noodles for 2 servings. When you grab the dried noodles, you'll be doubtful it is enough. But it will probably be! Once the noodles are soaked, they expand, when tossed within the sauce and loosened up, they improvement in volume again. And also, there may be stacks of veggies on this recipe. By volume, there may be more veggies than noodles, nonetheless they shrink a whole lot during cooking.

Speaking of cooking - as with most stir fries, this Chicken Stir Fry with Rice Noodles cooks very intense. Actually, it cooks even faster than most because it's constructed with dried rice noodles if you toss rice noodles inside wok more than a matter of minutes, they are going to break apart. It's so disappointing once you dig in to a big bowl of noodles to discover it's just a pile of short broken strands!

That is really the only rule with this particular recipe - it has to be cooked super quickly! Any longer than 5 minutes and been on for days on end.

So the very next time you're wondering what to produce for dinner - when you can find some dried noodles and bits and bobs within your fridge, get this! - Nagi x

4.91 from 11 votes

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

A terrific fridge and pantry forage meal, created using your choice of dried noodles, an effective but tasty stir fry sauce and whatever veggies it is possible to scrape together. This is full of veggies and lightweight on the noodles, of course, if you cook it more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is certainly really tasty.

Servings: 2

Chicken (Note 1):

150 - 180 g/ five-six oz chicken , cut into thin strips

1 tsp cornflour / cornstarch (optional)

1 tsp oil (peanut, vegetable, canola) (optional)

Sauce (or use my Homemade Stir Fry Sauce, step two):

2 tbsp oyster sauce (or sub with Hoisin)

1 tbsp dark soy sauce (Note 2)

1/2 tsp each sesame oil, sugar (optional)

1 1/2 tbsp Chinese cooking wine (Shoaxing wine) (Note 3)

1/4 tsp white pepper (or black pepper)

3 tbsp water

1 tbsp oil

1 beans , finely chopped (Note 5)

1 small onion , sliced (white, brown, yellow)

1/2 bunch choy sum or some other Asian greens , stems separated from leaves (Note 6)

1/2 red capsicum / bell pepper , sliced

1 carrot , peeled, cut by two lengthwise and sliced within the diagonal

5 - 7 mushrooms , sliced

Instructions

Mix chicken, cornstarch and oil in a very bowl.

Mix Sauce ingredients in the bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.

Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)

Heat oil in a very wok or large skillet over high heat.

Add garlic and onion, cook for a short period.

Add chicken, cook for 1 minute until it changes colour from pink to white.

Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.

Add mushrooms, cook for a short period.

Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for additional then 1 1/2 minutes - noodles may break.

Garnish with sesame seeds and green onions then serve immediately.

Recipe Notes

1. I usually tenderise chicken for stir fries using baking soda / bi carb and that is one of the methods utilized by Chinese restaurants (for instance, with this Cashew Chicken ). For this recipe, I'm employing a faster method which doesn't tenderise the chicken but does maintain it juicy since the cornflour oil mixture coats the chicken and seals inside the moisture.

This step is optional because such a quick stir fry, the breast must be juicy. Also, thigh might be used instead and that is juicier.

2. Dark Soy Sauce has more flavour than light or all purpose soy sauce and as well stains the noodles a darker colour. If you don't have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and simply 2 tsp of most purpose or light soy sauce.

3. This can be substituted with Mirin (skip sugar should you choose) or Dry Sherry. If you are able to't are drinking alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)

4. This recipe works well with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which often just should be soaked in hot water).

I used Changs Rice Stick Noodles inside the video and photos. I like noodles that will just be soaked in hot water instead of having to boil (the thicker ones have to be boiled).

5. Finely chopping garlic instead of using garlic coming from a jar or mincing it utilizing a crusher stops it from burning and spitting.

6. Use about 2 handfuls once chopped, this wilts a great deal once cooked, so avoid getting afraid to get buff! Cut stems into 5 cm / 2" lengths, and split thicker stems by 50 percent lengthwise so they really are all roughly the identical size. Any Asian greens works great with this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or any other leafy greens.

7. Don't rehydrate the rice noodles until before cooking. If you leave them hanging out for a while, they have an inclination to break when cooked.

8. VEGGIE SUBS: I recommend using onion but besides that, twenty-four hours a day swap out your veggies for whatever you decide to have. Use about 5 cups (packed) of veggies associated with preference.

9. Nutrition per serving, assuming 150g/5 oz chicken used.

WATCH HOW TO MAKE IT