Chicken Stir Fry with Rice Noodles
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
427 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Chicken Stir Fry with Rice Noodles
Description
The recipe uses thinly sliced chicken breast tossed with cornstarch and oil to lock in moisture during the quick stir-fry, resulting in juicy chicken pieces. Vegetables are added in stages to maintain varied textures: crisp stems, tender mushrooms, and wilted leafy greens. Rice noodles rehydrated just before cooking prevent breaking and absorb the flavorful sauce evenly.
The sauce combines oyster sauce and dark soy sauce for depth and color, balanced with a touch of sugar and sesame oil. Chinese cooking wine adds fragrance, while white pepper provides a mild heat. Stir-frying on high heat maintains crispness of the veggies and tenderness of the noodles, tossing briefly to avoid noodles breaking apart.
This stir fry serves well on its own or can be paired with steamed rice. The colorful mix makes it suitable for a balanced weekday meal. Garnish with sesame seeds and green onions for added texture and freshness.
To tenderize chicken further, baking soda can be used before cooking, though the cornstarch coating also helps retain juiciness. Adjust vegetables as preferred, and use any type of noodles, dried or fresh, soaking only before cooking to avoid noodle breakage.
Ingredients
Chicken (Note 1):
- 150 - 180 g/ 5 - 6 oz chicken breast , cut into thin strips
- 1 tsp cornstarch optional, or cornflour
- 1 tsp neutral cooking oil peanut, vegetable, canola) (optional, generic cooking oil
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 sesame oil optional
- 1/2 tsp 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 rice noodles Note 4, dried
- 1 tbsp neutral cooking oil generic cooking oil
- 1 garlic finely chopped (Note 5, clove
- 1 onion sliced (white, brown, yellow, small
- 1/2 choy sum stems separated from leaves (Note 6, or other Asian greens, bunch
- 1/2 red bell pepper sliced, or capsicum
- 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
- 5 - 7 mushrooms , sliced
- sesame seeds optional, finely sliced
- green onions optional, finely sliced
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
- Coating chicken with cornstarch and oil helps keep it juicy without tenderizing agents.
- Dark soy sauce provides more flavor and color; substitute carefully if unavailable by adjusting oyster and light soy sauce amounts.
- For non-alcoholic options, replace Chinese cooking wine with chicken broth or stock.
- Rehydrate noodles just before cooking to avoid breakage during stir fry.
- Use assorted vegetables to add color and texture; swap freely based on availability.
- Finely chop fresh garlic to prevent burning and maintain flavor integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 419g | |
| Calories | 427cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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