Stir-fried Rice Noodles with Chicken and Pak Choi
Ingredients
- 400 grice noodles (dry)
- 300 gWhite chicken (in thin strips)
- 2 pcBok choy (sliced)
- 1 pcCarrot (julienned)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 100 gbean sprouts (fresh)
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 1 tspBrown sugar
- 20 gFresh ginger (peeled and finely minced)
- 1 tbspDark soy sauce
Method
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.
- 1
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
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
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
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
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
Off the heat, pour in the sesame oil to fix the aromas. Mix one last time before serving immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.
