This healthy chicken stir-fry dish is made in the wok – perfect for these quick midweek meals. It is so versatile – you can throw in any stir-fry vegetable you find in your fridge. The flavours that go in this dish combined with the freshest crunchy vegetables will blow your mind.
You would want to make this stir-fry dish every week!
This is one of the dishes that I cannot get bored of. The complexity of flavours that goes into this dish is second to none, with the sauces bringing the dish together. You find yourself going for more and more as you want to get the taste of each ingredient. The versatility of the stir-fry means you can throw in any combination of vegetables that sizzle well in a wok. Using a wok for this dish is important as it stir-fries well whilst bringing a slightly smoky flavour to the dish, enhanced by the addition of toasted sesame oil. Use ground nut oil to stir-fry the chicken and vegetables as it can withstand high heat and is perfect for wok cooking.
What ingredients make a chicken noodle stir fry
Noodles: Use thin rice noodles, they are much quicker to cook. For this recipe I have used dried rice noodles which can be soaked in boiling water before stir-frying.
Cabbage: I use sweetheart cabbage, however any cabbage will do. Thinly slice the cabbage or grate it.
Carrots: Julienne the carrots. It should be thick enough to keep its crunch when stir-frying.
Spring onions: Slice them diagonally. They give a fragrant aroma to the dish.
Eggs: Make an omelette and cut it into bite-sized pieces to stir in at the end.
Onions: Adds a crunch and flavour to the dish.
Chicken: Use chicken breast or thighs, diced.
Garlic: Enhances the flavour of the dish.
Pak Choi: Any Chinese greens will do. Pak choi stir fries really well and quick.
Mushrooms: Use dry mushrooms that have been rehydrated in boiling water as it gives a stronger mushroom flavour.
Sesame oil: It adds a smoky flavour to the dish. Toast the sesame oil before adding to the dish.
Oyster sauce and soy sauce: Add to the noodles when stir frying.
Cooking wine: I use Shaoxing wine which really brings out the oriental flavours of the dish.
Alternative stir-fry vegetables: Mangetout, sugar snap peas, edamame beans, bell peppers, sweetcorn, peas, bok choi, chinese leaves, garlic chives.
How to store leftovers
The leftover stir-fry keeps really well in the fridge. Leave to cool before storing it in an airtight container. Refrigerate and consume within 2 days. Reheat the dish in the microwave for better results. You can reheat in a non-stick frying pan, however my noodles may dry quicker.
Easy Chicken stir-fry with Rice Noodles
- 1 packet dry rice noodles soaked in hot water
- ½ sweetheart cabbage shredded
- 2 carrots julienned
- ½ bunch spring onion chopped
- 2 eggs seasoned and whisked
- 2 chicken breasts cubed
- 2 garlic cloves minced
- 25 g dried porcini mushrooms rehydrated in hot water and chopped
- 1 tbsp sesame oil toasted
- 2 tbsp oyster sauce
- 2 tbsp ground nut oil
- ½ cup shaoxing wine
- 3 tbsp light soy sauce
- 1 onion diced
- Make the omelette: Heat the wok on a high heat with 1 tbsp ground nut oil and add the eggs to make an omelette. Once cooked cut into bite sized pieces and set aside.
- Fry the chicken: In the same wok add onions, garlic, chicken and 1tbsp soy sauce, oyster sauce and 1/2 tbsp sesame oil. Season with salt and pepper, and stir well until the chicken is cooked. This should take 5 minutes. Remove and set aside.
- Stir fry the vegetables: Add 1tbsp oil and tip the carrots and mushrooms, cook for 2 minutes and add the cabbage and park Choi. Stir fry for 1 minute and set aside.
- Stir fry the rice noodles: Add one tbsp oil to the wok. Add the rice noodles and stir fry for 30 seconds. Add the cooking wine, soy sauce, oyster sauce and sesame oil and stir fry for 2 minutes.
- Mix the chicken and vegetables: Add the chicken, eggs and vegetables including the spring onions and stir fry for one minute. Season to taste.
- Serve: Transfer to a dish and serve immediately. I served mine with a sweet chilli sauce on the side.