Stir-fried Rice Noodles with Chicken and Pak Choi

Supple, translucent noodles coated in a glossy brown sauce. The chicken is seared quickly to stay juicy, while the vegetables provide a fresh crunch with a distinct toasted sesame aroma.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 625
• Protein: 25 g
• Carbs: 92 g
• Fat: 16 g

Ingredients

• 400 g rice noodles ( dry )
• 300 g White chicken ( in thin strips )
• 2 piece Bok choy ( sliced )
• 1 piece Carrot ( julienned )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 100 g bean sprouts ( fresh )
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 1 tsp Brown sugar
• 20 g Fresh ginger ( peeled and finely minced )
• 1 tbsp Dark soy sauce

Instructions

1. Noodle rehydration

   Soak the rice noodles in a large volume of warm water. They should soften without becoming sticky. Drain them as soon as they are flexible but still firm to the bite.

2. Garnish preparation

   Cut the chicken into thin strips. Mince the onion, garlic, and fresh ginger. Cut the carrot into fine julienne and separate the pak choi leaves, keeping the crunchy stems.

3. Searing the protein

   Heat the peanut oil in a wok until it smokes slightly. Toss in the chicken. The meat should color instantly and release easily from the bottom.

4. Stir-frying the vegetables

   Add the onion, garlic, ginger, carrot, and pak choi stems. Stir-fry over high heat, stirring constantly. The vegetables should lose their raw appearance while remaining firm.

5. Assembly and binding

   Stir in the noodles, bean sprouts, and pak choi leaves. Pour in the mixture of soy sauce, dark soy sauce, oyster sauce, and sugar. Stir vigorously: the sauce should coat each noodle without leaving any liquid at the bottom.

6. Finishing

   Off the heat, pour in the sesame oil to fix the aromas. Mix one last time before serving immediately.

Chef's tips

• The wok must be smoking hot before adding oil: this is the secret to searing without boiling.
• Do not overcrowd the wok. If doubling quantities, cook in two batches to maintain high heat.
• If the noodles stick, add a spoonful of water or broth to loosen the sauce.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.