Chicken Stir Fry with Rice Noodles

Name: Chicken Stir Fry with Rice Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving
Ingredients: 150 - 180 g/ 5 - 6 oz chicken breast; 1 tsp cornflour / cornstarch; 1 tsp oil; 2 tbsp oyster sauce; 1 tbsp dark soy sauce; 1/2 tsp each sesame oil, sugar; 1 1/2 tbsp Chinese cooking wine; 1/4 tsp white pepper; 3 tbsp water; 100 g / 3.5 oz dried rice noodles; 1 tbsp oil; 1 garlic clove; 1 small onion; 1/2 bunch choy sum or other Asian greens; 1/2 red capsicum / bell pepper; 1 carrot; 5 - 7 mushrooms; Sesame seeds and finely sliced green onions/scallions

User Reviews

4.8

120 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2
Calories
427 kcal
Course
Main Course, Dinner
Cuisine
Asian

Chicken Stir Fry with Rice Noodles

Kai Walton

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Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

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Ingredients

Servings

Chicken (Note 1):

150 - 180 g/ 5 - 6 oz chicken breast , 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 2):

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) OR Mirin (Note 3)
1/4 tsp white pepper (or black pepper)
3 tbsp water

Stir Fry:

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)
1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
1/2 red capsicum / bell pepper , sliced
1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
5 - 7 mushrooms , sliced
Sesame seeds and finely sliced green onions/scallions , optional

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Instructions

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 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Notes

Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here: How to Velvet Chicken. For this recipe, I'm using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.
This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.
Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don't have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.
Chinese Cooking Wine - sub with Mirin (skip sugar if you do) or Dry Sherry. If you can't consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)
Noodles - works great 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 usually just need to be soaked in hot water).
I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).
Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.
Use about 2 handfuls once chopped, this wilts a lot once cooked, so don't be afraid to bulk up! Cut stems into 5 cm / 2" lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens.
Don't rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.
VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.
Nutrition per serving, assuming 150g/5 oz chicken used.