Name: Chicken Stir Fry with Rice Noodles Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 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 (or black 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, cut in half lengthwise and sliced on the diagonal; 5 – 7 mushrooms, sliced; Sesame seeds; Finely sliced green onions / scallions

Ingredients

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 or black 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, cut in half lengthwise and sliced on the diagonal

5 – 7 mushrooms, sliced

Sesame seeds and finely sliced green onions/scallions (optional, for garnish)

Instructions

Step 1: In a bowl, mix the chicken strips with cornflour and 1 tsp oil if using. Set aside to marinate briefly.

Step 2: In another bowl, combine oyster sauce, dark soy sauce, sesame oil, sugar, cooking wine, white pepper, and water to make the stir fry sauce.

Step 3: Just before cooking, soak the dried rice noodles in hot water following the package instructions until softened. Drain and set aside.

Step 4: Heat 1 tbsp oil in a wok or large skillet over high heat.

Step 5: Add the chopped garlic and sliced onion to the hot oil. Stir fry for about 30 seconds until fragrant.

Step 6: Add the marinated chicken and cook for 1 minute until the chicken changes from pink to white.

Step 7: Add the carrot slices, choy sum stems, and capsicum. Stir fry for 1 minute to soften the vegetables slightly.

Step 8: Add the sliced mushrooms and cook for another 30 seconds.

Step 9: Add the soaked noodles, choy sum leaves, and the prepared sauce. Toss everything together for about 1 minute until the greens have wilted and the sauce has mostly evaporated. Avoid tossing for more than 1 1/2 minutes to prevent the noodles from breaking.

Step 10: Garnish with sesame seeds and sliced green onions if desired. Serve immediately while hot.

Tips & Variations

Substitute choy sum with bok choy, baby spinach, or kale if unavailable.

Use hoisin sauce if oyster sauce is not on hand; it will add a slightly sweeter note.

Add a splash of chili oil or fresh chili slices for a spicy kick.

For a gluten-free option, ensure soy sauce and oyster sauce are labeled gluten-free.

To deepen flavor, marinate the chicken for 15 minutes before cooking.

FAQs

Can I use fresh rice noodles instead of dried?

Yes, fresh rice noodles work well and require no soaking—just rinse briefly in warm water before adding to the stir fry.

How do I prevent the noodles from sticking together?

Soak the dried noodles in hot water according to package instructions and drain well. Tossing the noodles quickly during cooking and not overcooking helps keep them separate.