Chicken Stir Fry with Rice Noodles
Quick chicken stir fry with rice noodles
Ingredients
Chicken
- 150 –180 g chicken breast cut into thin strips
- 1 tsp cornstarch optional
- 1 tsp neutral oil optional
Sauce
- 2 tbsp oyster sauce or hoisin sauce
- 1 tbsp dark soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar optional
- 3 tbsp water
- 1/4 tsp white pepper or black pepper
Stir Fry
- 100 g dried rice noodles
- 1 tbsp oil
- 1 garlic clove finely chopped
- 1 small onion sliced
- 1/2 bunch choy sum or other Asian greens stems and leaves separated
- 1/2 red bell pepper sliced
- 1 carrot peeled and sliced diagonally
- 5 –7 mushrooms sliced
- Sesame seeds and sliced green onions optional
Instructions
- In a bowl, mix the chicken with cornstarch and oil until lightly coated.
- In a separate bowl, combine all sauce ingredients and set aside.
- Soak the rice noodles in hot water according to package instructions, then drain well.
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, stir-frying for about 30 seconds until fragrant.
- Add the chicken and cook for 1 minute until it turns white.
- Add carrot, choy sum stems, and bell pepper. Stir-fry for 1 minute.
- Add mushrooms and cook for another 30 seconds.
- Add noodles, choy sum leaves, and sauce. Toss gently for about 1 minute until everything is well coated and the sauce reduces.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
You can replace choy sum with bok choy, spinach, or Chinese broccoli. For extra heat, add chili flakes or sliced fresh chili.