Soy Stir Fry Noodles (Kua Mee with Chicken)
This is a quick and easy version of a soy stir fry noodle dish that takes less than 30 minutes to cook and it is a common dish in Lao cuisine called kua mee. The recipe incorporates chicken breast that stays moist and velvety.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10oz chicken breast, thinly cut
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tbsp jasmine rice flour
- 8 oz fresh rice noodles
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 3 garlic cloves, minced
- 1 shallot, minced
- 3/4 cup water
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/2 cup cilantro
- 1/2 cup green onion
- 1/2 cup bean sprouts
- 5 fried bird eye chili peppers
Instructions
- 1
Cut the chicken
- 2
Add the water and oyster sauce and mix well
- 3
Add the rice flour and vegetable oil and mix. Then let it marinate for 10 minutes.
- 4
To cook the chicken, heat a pan on high heat then add some oil and saute for a few minutes until well cooked.
- 5
Soak the noodles in warm water for 15 minutes as you prepare the other ingredients
- 6
In a medium wok, heat oil and sugar then caramelize until lightly golden.
- 7
Add the garlic and shallots and cook for about 30 seconds
- 8
Add the water to stop the caramelization process
- 9
Add in the soy sauce, oyster sauce, and fish sauce and bring it to a boil
- 10
Add the soaked noodles and cook until most of the liquid has been soaked up by the noodles. Put it on a bowl to cool and add the bean sprouts and mix to let the sprouts slightly cook with the residual heat of the noodles
- 11
Add cilantro, green onions, bean sprouts and toss. Then top with chicken and peppers.