Stir-fried Chicken Rice Noodles

Soft noodles coated in a glossy brown sauce. The chicken stays silky thanks to a light starch coating, contrasting with the crunch of high-heat stir-fried vegetables.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 589
• Protein: 29 g
• Carbs: 70 g
• Fat: 18 g

Ingredients

• 300 g rice noodles ( dry )
• 400 g Chicken cutlet ( in thin strips )
• 1 tbsp Corn starch ( for coating )
• 4 tbsp soy sauce ( divided )
• 2 tbsp oyster sauce
• 1 tbsp rice wine
• 3 tbsp Peanut oil
• 2 piece Bok choy ( cut into sections )
• 1 piece Carrot ( thinly julienned )
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Sesame oil ( for finishing )
• 1 pinch White sugar
• 1 tbsp Dark soy sauce

Instructions

1. Noodle rehydration

   Soak the rice noodles in a large volume of hot water. They should become soft and tender to the touch but remain firm at the core. Drain and rinse with cold water to stop the cooking.

2. Marinating and cutting

   Cut the chicken into thin strips. In a bowl, mix the meat with cornstarch and a tablespoon of soy sauce. This technique protects the meat and keeps the juices inside.

3. Searing the chicken

   Heat the peanut oil in a wok until it smokes slightly. Sear the chicken over very high heat. The meat should brown quickly without boiling in its juices. Remove and set aside.

4. Stir-frying the vegetables

   In the same wok, add the minced garlic, ginger, and julienned carrots. Add the chopped pak choi. Stir-fry for 2 minutes: the vegetables should be shiny and still crunchy.

5. Final binding

   Return the chicken and noodles to the wok. Pour in the remaining soy sauce, dark soy sauce, oyster sauce, and rice wine. Mix vigorously until the sauce evenly coats the noodles. Finish with sesame oil and green onions.

Chef's tips

• Do not overcook the noodles in water; they will finish soaking up the sauce in the wok.
• Velvetting (starch + soy) is crucial: it's what gives the chicken that restaurant-style texture.
• If the wok gets too dry, add a spoonful of water to deglaze the juices.

Storage

Keep for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.