Crispy Shredded Chicken Noodle Stir Fry
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
2
-
Calories
476 kcal
-
Course
Side Dish, Main Course
Crispy Shredded Chicken Noodle Stir Fry
Description
The recipe uses soaked or boiled rice stick noodles, stir-fried with smashed garlic for subtle garlic flavor. The key protein component is shredded chicken cooked in a Chinese braising liquid, which also provides a rich, slightly sweet sauce for the stir fry. Chinese broccoli adds a fresh, crisp texture, with thick stems sliced thinly and leaves added near the end for tenderness.
The stir frying process involves high heat to quickly cook the vegetables and protein while coating the noodles with the braising liquid, which caramelizes lightly to produce some char and intensified flavor. The optional Sriracha adds a mild heat level, balancing savory and spicy elements.
This stir fry serves as a convenient meal solution, offering a combination of protein, vegetables, and noodles in a single dish. It is served immediately to retain the noodles' texture and the broccoli's crispness.
Notes include practical advice on selecting and cooking rice stick noodles to avoid overcooking and breaking, as well as suggestions on the use of smashed garlic to infuse flavor without burning.
Ingredients
- 5 oz / 150g rice stick noodles see note 1, dried
- 2 tbsp neutral cooking oil vegetable, canola or peanut oil, generic cooking oil
- 2 garlic smashed (see note 2, cloves
- 1 cup chicken "Shredded Chicken", slow cooker crispy Chinese shredded
- 1/2 cup braising liquid see note 3, from slow cooker crispy Chinese shredded chicken
- 1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional)
- 3 cups (tightly packed) Chinese broccoli leaves separated from stems; cut stems vertically into thin sticks; about 1 small bunch
Instructions
- Cook / soak rice stick noodles according to packet instructions. Drain and set aside.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 30 seconds to flavour the oil. Remove and discard garlic.
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- Add the noodles, braising liquid and Sriracaha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute. The sugar in the braising liquid should make the noodles char a bit.
- Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat. The Chinese broccoli leaves will continue to cook from the residual heat.
- Serve immediately.
Notes
- Use rice stick noodles found in Asian sections of supermarkets, cooked until just al dente to prevent them from breaking during stir-frying.
- Smashed garlic cloves can be prepared by lightly crushing unpeeled cloves to infuse oil without burning minced garlic pieces.
- The shredded chicken is cooked in a Chinese braising liquid that can be reused as a stir-fry sauce or dressing.
- Serve immediately after cooking to preserve the texture of noodles and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 340g | |
| Calories | 476cal | 24% |
| Carbohydrates | 56.5g | 19% |
| Protein | 27.7g | 55% |
| Fat | 16.3g | 25% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 54mg | 18% |
| Sodium | 394mg | 16% |
| Potassium | 147mg | 3% |
| Fiber | 0.9g | 4% |
| Sugar | 1.8g | 4% |
| Vitamin A | 14250IU | 285% |
| Vitamin C | 113mg | 126% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
