Description
This Chicken Stir Fry with Rice Noodles is a quick and flavorful Asian-inspired dish perfect for a healthy weeknight meal.
Ingredients
Scale
- 150 – 180 g (5 – 6 oz) chicken breast, cut into thin strips
- 1 tsp cornflour (cornstarch), optional
- 1 tsp oil (peanut, vegetable, or canola), optional
- 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 Chinese cooking wine (Shaoxing wine) or Mirin
- 1/4 tsp white pepper
- 3 tbsp water
- 100 g (3.5 oz) dried rice noodles
- 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 separated from leaves
- 1/2 red capsicum (bell pepper), sliced
- 1 carrot, peeled, halved lengthwise and sliced diagonally
- 5 – 7 mushrooms, sliced
- Sesame seeds, for garnish (optional)
- Finely sliced green onions/scallions, for garnish (optional)
Instructions
- In a bowl, mix the chicken strips with cornflour and oil.
- In a separate bowl, combine all the sauce ingredients.
- Soak the dried rice noodles in hot water until tender, then drain well.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat.
- Add the finely chopped garlic and sliced onion to the hot oil. Stir-fry for about 30 seconds.
- Add the marinated chicken strips to the wok and stir-fry for about 1 minute.
- Toss in the carrot slices, choy sum stems, and red capsicum. Stir-fry for another minute.
- Add the sliced mushrooms and cook for 30 seconds.
- Incorporate the drained noodles and choy sum leaves into the wok. Pour in the prepared sauce and toss everything together for about 1 minute.
- Transfer the stir fry to serving plates, garnish with sesame seeds and finely sliced green onions if desired. Serve immediately while hot.
Notes
- This dish is best served fresh.
- Adjust the vegetables based on your preference.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Chicken Rice Noodle Stir Fry, Asian Cuisine, Healthy Meal