Chicken and Rice Noodle Stir Fry
Scruff & Steph recipe - Chinese
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 garlic clove, (finely chopped)
- 1/2 small onion, (thinly sliced)
- 80 gm pak choy or you choice of Asian green, (roughly chopped)
- 200 gm chicken breast or thigh, (thinly sliced)
- 600 gm fresh rice noodles
- 2 tsp water
- 1 tsp dark soy sauce
- 1 tbs oil
- 100 gm bean sprouts
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 1 stalk spring onion (scallion), (chopped (optional))
- 4 stalks coriander, (chopped (optional))
- sriracha sauce ((optional))
Instructions
- 1
Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl.
- 2
In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.
- 3
In a small bowl, mix the water with the dark soy sauce. Then pour over the rice noodles and use your hands to gently combine. Leave aside until needed.
- 4
Bring a large non stick fry pan / wok to high heat and add 1 tbsp of oil. Once smoking, add the chicken and fry for 30 seconds.
- 5
Add the garlic and onion. Cook until there is no pink left on the chicken and then add 2 tbsp of the sauce and stir-fry for 20 seconds.
- 6
Add the pak choy to the fry pan / wok and toss. Once the pak choy starts to wilt add the noodles and the rest of the sauce. Toss the noodles and let it warm through for a minute.
- 7
Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately.
- 8
Garnish with coriander and/or spring onions and serve with sriracha (if using).