Description
A quick and flavorful Chicken Stir Fry with Rice Noodles, packed with fresh vegetables and coated in a savory homemade stir fry sauce. Perfect for a speedy midweek dinner that uses pantry staples and whatever veggies you have on hand. Light on noodles and loaded with crisp-tender greens, this dish is ready in just 15 minutes.
Ingredients
Chicken
- 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
- 2 tbsp oyster sauce (or substitute with hoisin sauce)
- 1 tbsp dark soy sauce
- 1/2 tsp sesame oil (optional)
- 1/2 tsp sugar (optional)
- 1 1/2 tbsp vinegar
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
Stir Fry
- 100 g / 3.5 oz dried rice noodles (No 1 type)
- 1 tbsp oil
- 1 garlic clove, finely chopped
- 1 small onion (white, brown, or yellow), sliced
- 1/2 bunch choy sum or other Asian greens, stems and leaves separated
- 1/2 red capsicum / bell pepper, sliced
- 1 carrot, peeled, cut in half lengthwise and sliced diagonally
- 5 – 7 mushrooms, sliced
- Sesame seeds (optional, for garnish)
- Finely sliced green onions / scallions (optional, for garnish)
Instructions
- Prepare Chicken: In a bowl, mix the chicken strips with cornstarch and a teaspoon of oil if using. This helps to lightly coat the chicken for a velvety texture when cooked.
- Make Sauce: Combine oyster sauce, dark soy sauce, sesame oil, sugar, vinegar, white pepper, and water in a separate bowl. Alternatively, use 3 tbsp of Homemade Stir Fry Sauce plus 6 tbsp water for a similar flavor.
- Soak Noodles: Just before cooking, soak the dried rice noodles in hot water following the package instructions to soften them, then drain well. This step ensures the noodles cook quickly during stir frying.
- Heat Wok and Cook Aromatics: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Add Chicken: Add the prepared chicken strips to the wok, cooking for 1 minute until the chicken changes color from pink to white, ensuring it starts to cook through.
- Cook Vegetables: Stir in carrot slices, choy sum stems, and sliced capsicum. Cook for another 1 minute, allowing the vegetables to soften slightly but remain crisp.
- Add Mushrooms: Toss in the sliced mushrooms and cook for 30 seconds more for additional flavor and texture.
- Combine Noodles and Sauce: Add the drained noodles along with the choy sum leaves and the prepared sauce to the wok. Toss everything together for about 1 minute until the leaves wilt and the sauce reduces slightly. Be careful not to toss for longer than 1 1/2 minutes to prevent breaking the noodles.
- Garnish and Serve: Remove from heat and garnish with sesame seeds and finely sliced green onions if desired. Serve immediately for best taste and texture.
Notes
- Do not overcook the stir fry; cooking for more than 5 minutes can cause the noodles to become mushy and vegetables to lose their crispness.
- Using fresh vegetables you have on hand is encouraged; this recipe is flexible with produce.
- If you cannot find oyster sauce, hoisin sauce is a great substitute to maintain the dish’s umami flavor.
- Soaking noodles just before cooking prevents them from sticking and makes stir frying faster and easier.
- Adjust seasoning by adding more soy sauce or vinegar according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir Frying
- Cuisine: Asian
