Beef and Chicken Stir Fry With Rice

This Craven Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made with your selection of dried noodles, a uncomplicated tasty stir fry sauce and any veggies you can scrape together.

This is loaded with veggies and light on the noodles and then information technology'due south nice and salubrious. I love stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad Run into Ew because they're a complete meal made in one wok – or skillet!

Quick Rice Noodles Recipe

I literally rummaged through my fridge to make this Craven Stir Fry with Rice Noodles. Photographed it, ate one-half, gave the other half to the homeless guy at the canis familiaris park.

Smugly patted myself on the back for making a recipe I wanted to post on my site using things I already had – no special run to the grocery store to become specific ingredients.

And so I realised I needed to make it again for the recipe video. And so off I went to the grocery store. ?

#StoryOfMyLife

ANY Stale RICE NOODLES

I wanted to share this recipe because I have a theory that most anybody has some sort of stale noodles in the pantry. I made this with thinnish rice sticks which I'm fond of because they just need soaking in boiled water. Only you tin utilize any stale noodles you want – driedor fresh.

Many noodle stir fries tend to be heavy on the noodles and calorie-free on the veggies. This one is the other way circular. It only uses 100g/3.v oz of dried noodles for 2 servings. When y'all pull out the dried noodles, you'll be doubtful that it's plenty. Just it volition be! One time the noodles are soaked, they expand, then when tossed in the sauce and loosened up, they increment in volume again. And also, there is stacks of veggies in this recipe. By volume, there is more veggies than noodles, but they shrink a lot during cooking.

Beloved spicy food?

Try this spicy Beef Hokkien Noodles!

Speaking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks super fast. Actually, it cooks even faster than most because information technology'due south made with stale rice noodles and if yous toss rice noodles in the wok for more than a couple of minutes, they will first to pause apart. It's and so disappointing when you dig into a big bowl of noodles merely to find it's only a pile of short broken strands!

That is pretty much the only rule with this recipe – it must be cookedsuper quickly! Any longer than five minutes and information technology's been on for too long.

And so side by side time you're wondering what to make for dinner – if you can find some dried noodles and bits and bobs in your fridge, make this! – Nagi ten

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Servings 2

Recipe video above. A terrific refrigerator and pantry forage meal, made with your choice of dried noodles, a unproblematic simply tasty stir fry sauce and whatever veggies y'all can scrape together. This is loaded with veggies and lite on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is actually tasty.

Chicken (Note i):

▢ 150 - 180 g/ five - 6 oz chicken breast , cutting into thin strips
▢ one tsp cornflour / cornstarch (optional)
▢ one tsp oil (peanut, vegetable, canola) (optional)

Sauce (or use my Homemade Stir Fry Sauce, step two):

▢ ii tbsp oyster sauce (or sub with Hoisin)
▢ 1 tbsp dark soy sauce (Notation 2)
▢ i/two tsp each sesame oil, sugar (optional)
▢ 1 i/two tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
▢ ane/four tsp white pepper (or black pepper)
▢ 3 tbsp water

Stir Fry:

▢ 100 g / iii.5 oz stale rice noodles (Notation four)
▢ 1 tbsp oil
▢ 1 garlic clove , finely chopped (Note 5)
▢ 1 minor onion , sliced (white, brownish, yellow)
▢ 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note vi)
▢ ane/2 red capsicum / bell pepper , sliced
▢ 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
▢ five - 7 mushrooms , sliced
▢ Sesame seeds and finely sliced green onions/scallions , optional

Mix craven, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + half-dozen tbsp water.
Just earlier cooking, soak noodles in hot water per bundle directions, then bleed. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, melt for 30 seconds.
Add together chicken, cook for 1 infinitesimal until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for i minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then ane one/2 minutes - noodles may break.
Garnish with sesame seeds and dark-green onions then serve immediately.

one. Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here: How to Velvet Chicken. For this recipe, I'm using a faster method which does not tenderise the chicken merely does proceed it juicy because the cornflour oil mixture coats the craven and seals in the moisture.

This stride is optional because this is such a quick stir fry, the breast should be juicy. Besides, thigh could be used instead which is juicier.

two. Dark Soy Sauce has more flavour than light or all purpose soy sauce and as well stains the noodles a darker color. If yous don't have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only ii tsp of all purpose or light soy sauce.

3. Chinese Cooking Wine - sub with Mirin (skip carbohydrate if you lot practice) or Dry Sherry. If yous can't consume alcohol, use ane/four loving cup chicken broth/stock instead (or ane crumbled stock cube + 2 tbsp h2o)

4. Noodles - works great with any noodles. Apply 100g/three.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/iv oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).

I used Changs Rice Stick Noodles in the video and photos. I like noodles that tin just be soaked in hot water rather than having to eddy (the thicker ones need to be boiled).

5. Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.

6. Use about 2 handfuls once chopped, this wilts a lot once cooked, so don't exist afraid to majority up! Cut stems into 5 cm / 2" lengths, and split thicker stems in one-half lengthwise so they are all roughly the same size. Whatever Asian greens works great in this, or sub with 2 1/two cups shredded or chopped cabbage, spinach or other leafy greens.

7. Don't rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they take a trend to break when cooked.

8. VEGGIE SUBS: I recommend using onion simply other than that, feel gratuitous to bandy out the veggies for whatever you accept. Employ almost v cups (packed) of veggies of option.

9. Diet per serving, assuming 150g/5 oz chicken used.

Serving: 419 g Calories: 427 cal (21%)

CHICKEN STIR FRY WITH RICE NOODLES
WATCH HOW TO Make IT

Chicken Stir Fry with Rice Noodles recipe video!

LIFE OF DOZER

Wintertime? What's that?? (I took this photo bundled up in a fleece wearing waterproof pants and gum boots!)

Salve Relieve

I believe you tin can make great food with everyday ingredients even if you're brusque on time and cost conscious. You lot but need to cook clever and get creative!

Beef and Chicken Stir Fry With Rice

Quick Rice Noodles Recipe