Stir-fried Chicken Rice Noodles
Ingredients
- 300 grice noodles (dry)
- 400 gChicken cutlet (in thin strips)
- 1 tbspCorn starch (for coating)
- 4 tbspsoy sauce (divided)
- 2 tbspoyster sauce
- 1 tbsprice wine
- 3 tbspPeanut oil
- 2 pcBok choy (cut into sections)
- 1 pcCarrot (thinly julienned)
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspSesame oil (for finishing)
- 1 pinchWhite sugar
- 1 tbspDark soy sauce
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.
