Chicken Stir Fry with Rice Noodles

Ingredients

Scaled for your household (2 portions) · original serves 2

• Chicken breast165 g
  cut into thin strips
• Cornflour (optional)1 tsp
  optional for chicken
• Vegetable oil1 tsp + 1 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tsp oil — optional for chicken
  • 1 tbsp oil
• Oyster sauce2 tbsp
• Dark soy sauce1 tbsp
• Sesame oil (optional)½ tsp
• Sugar (optional)½ tsp
• Shaoxing wine1½ tbsp
  mirin may be substituted
• White pepper¼ tsp
• Water3 tbsp
  tap water
• Rice noodles100 g
• Garlic cloves1
  finely chopped
• Brown onion1
  small, sliced
• Choy sum½
  stems and leaves separated
• Red capsicum½
  sliced
• Carrots1
  peeled and sliced
• Mushrooms6
  sliced
• Sesame seeds (optional)1 tbsp
  garnish
• Spring onions (optional)2
  finely sliced garnish

Method

1. 1

   Toss the chicken strips with the cornstarch and teaspoon of oil if using. In a separate bowl, combine the oyster sauce, dark soy, sesame oil, sugar, Shaoxing wine, white pepper and water.

2. 2

   Soak or prepare the rice noodles according to the packet directions just before cooking, then drain them thoroughly.

3. 3

   Heat the tablespoon of oil in a wok or large frying pan over high heat. Add the chicken and stir-fry briefly until nearly cooked.

4. 4

   Add the garlic, onion, choy sum stems, capsicum, carrot and mushrooms. Stir-fry quickly so the vegetables stay crisp.

   2 min
5. 5

   Add the choy sum leaves, drained noodles and prepared sauce. Toss over high heat for only 1–2 minutes, just until the noodles are coated and everything is hot.

   2 min
6. 6

   Remove from the heat immediately to avoid breaking the rice noodles. Garnish with sesame seeds and spring onion if using and serve straight away.