Cooked - Chicken Stir Fry With Rice Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Stir Fry With Rice Noodles

2.0

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)

1 tsp cornflour / cornstarch ((optional))

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

2 tbsp oyster sauce ((or sub with Hoisin))

1 tbsp dark soy sauce ((Note 2))

½ tsp each sesame oil, sugar ((optional))

1 ½ tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))

¼ tsp white pepper ((or black pepper))

3 tbsp water

100 g / 3.5 oz dried rice noodles ((Note 4))

1 tbsp oil

1 garlic clove (, finely chopped (Note 5))

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

½ bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))

½ red capsicum / bell pepper (, sliced)

1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)

7 mushrooms (, sliced)

Sesame seeds and finely sliced green onions/scallions (, optional)

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a 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 wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
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 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 ½ minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 82 weeks ago

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