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Crispy Shredded Chicken Noodle Stir Fry

This is a super quick stir fry made using the chicken and braising liquid from my Slow Cooker Crispy Chinese Shredded Chicken. It freezes extremely well so is fantastic to have on hand for fast midweek meals. I made this stir fry using Chinese Broccoli but you can use whatever vegetables you wish. Bean sprouts, carrots, other Chinese greens, broccoli and sliced onion would go particularly well in this dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Calories: 476 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Chinese

Ingredients

  • 5 oz / 150g dried rice stick noodles (see note 1)
  • 2 tbsp oil (vegetable, canola or peanut oil)
  • 2 garlic cloves , smashed (see note 2)
  • 1 cup Slow Cooker Crispy Chinese Shredded Chicken ("Shredded Chicken")
  • 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3)
  • 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

    Cup of Yum
  1. Cook / soak rice stick noodles according to packet instructions. Drain and set aside.
  2. Heat oil in wok or large fry pan over high heat.
  3. Add garlic and stir fry for 30 seconds to flavour the oil. Remove and discard garlic.
  4. Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
  5. 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.
  6. 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.
  7. Serve immediately.

Notes

  • You can buy rice stick noodles at supermarkets nowadays and they are usually very cheap, the price (usually less) of pasta. They are available in the Asian section. Rice stick noodles are thick flat noodles, about the width of fettucine. Cook them according to the packet instructions. Some brands say you can just soak them in boiling water for 3 to 5 minutes. Some say boil them in water for a few minutes. Always undercook them slightly (like pasta - just cook them so they are al dente). Overcooked rice noodles are sticky and will break apart when you stir fry them.
  • Using smashed garlic cloves is a wonderful way to add garlic flavour to stir fries without the risk of having burnt bits of minced garlic throughout the stir fry. Just bang down on unpeeled cloves with the side of your knife to burst the garlic open (but still roughly stays as one piece). Then the skin will slip right off.
  • The chicken is slow cooked in a classic Chinese braising liquid. The braising liquid can be used for many things, including salad dressings, as a sauce to drizzle over the chicken, and also as a stir fry sauce which is how it is used in this recipe.
  • Nutrition per serving.

Nutrition Information

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 (4%) Fiber 0.9g (4%) Sugar 1.8g (4%) Vitamin A 14250IU (285%) Vitamin C 113mg (126%) Calcium 50mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 476

% 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.