Easy Chicken stir-fry with Rice Noodles
This is a healthy and colourful bowl of chicken and vegetable noodle stir-fry. It is a light dish packed with oriental flavours.
Ingredients
- 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
Instructions
- 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.
Notes
Cooking the chicken: Overcooking the chicken may result in it being dry. Stir-fry the chicken for no longer than 5 minutes to keep it moist and juicy.
Vegetables: For a stir-fry you want the vegetables to have a crunch. Add little batches at a time to allow the vegetables enough space to stir fry. You do not want the vegetables to steam in the wok.
Thin rice noodles: If using fresh rice noodles, there is no need to soak it in boiling water. Just add it straight to the wok. If using dry rice noodles, soak it in hot water for a few minutes before stir-frying it. Boiling the noodles will result in a sticky lump.