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Stir-Fried Wide Rice Noodles

A quick, hearty dish of stir-fried wide rice noodles packed with protein and vibrant vegetables, ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz wide rice noodles (fresh or dried) Cook them for 1-2 minutes less than recommended for ideal firmness.
Protein
  • 6 oz boneless skinless chicken thighs (trimmed and sliced) Feel free to substitute with shrimp or tofu for a different twist.
  • 2 large eggs Optional for a vegan version.
Vegetables
  • 6 oz Chinese broccoli (Gai Lan) Can be replaced with green beans or bok choy as needed.
  • 3 cloves garlic (minced) Provides an aromatic foundation to the dish.
Sauces and Seasonings
  • 2 tbsp vegetable oil Essential for stir-frying.
  • 2 tbsp light soy sauce For saltiness without overpowering the dish.
  • 1 tbsp dark soy sauce Introduces depth of flavor.
  • 1 tsp fish sauce Can be omitted for vegetarian diets.
  • 2 tbsp oyster sauce Can substitute with a vegetarian oyster sauce.
  • 1 tbsp white vinegar A splash for brightness.
  • 1 tbsp brown sugar Essential to round out flavors.
  • 2 tbsp water Add more if needed to loosen the sauce.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions for 1-2 minutes less than suggested. Rinse with cold water, drain well, and set them aside.
  2. In a wok, heat the vegetable oil over medium heat.
Cooking
  1. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the sliced chicken thighs and cook for 2-3 minutes until nearly cooked through.
  3. Push the chicken and garlic to one side of the wok and crack in the eggs. Stir and scramble until just set, about 1 minute.
  4. Mix in the Chinese broccoli next and, after about a minute of cooking, gently toss in the noodles along with all the sauce ingredients.
  5. Add the combined sauce from the bowl to the pan and toss everything together. If the mixture feels too dry, add 1-2 tablespoons of water.
  6. Cook for another 1-2 minutes until the noodles are evenly coated and starting to caramelize slightly. Serve immediately.

Notes

These noodles can be plated on their own or served alongside a simple salad for a refreshing contrast. Will keep well as leftovers for up to 3 days in the refrigerator.