If you’re craving a dish that’s bursting with bold flavors, textures, and just the right amount of heat, you’ve got to try this Crispy Shredded Chicken Noodle Stir Fry Recipe. It’s a vibrant, quick-to-make meal that combines tender, flavorful shredded chicken with perfectly cooked rice stick noodles and crisp Chinese broccoli, all enlivened by a hint of garlic and a splash of spicy Sriracha. This recipe isn’t just simple; it’s a celebration of contrasts—crispy meets silky, mild greens meet fiery sauce—and it’s guaranteed to become one of your weeknight favorites.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building layers of texture and flavor in the Crispy Shredded Chicken Noodle Stir Fry Recipe. From the chewy noodles to the crispy chicken and fresh greens, every component is essential for the perfect bite.
- 5 oz / 150g dried rice stick noodles: These noodles soften beautifully and soak up the braising liquid’s flavor, becoming irresistibly tender.
- 2 tbsp oil (vegetable, canola or peanut): A neutral oil with a high smoke point is key for stir frying at high heat without burning the ingredients.
- 2 garlic cloves, smashed: Adds a fragrant garlic punch that flavors the oil and infuses every mouthful with subtle warmth.
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken: The star of the show, this shredded chicken is delectably crispy on the edges and tender inside.
- 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid: This caramelized sauce is packed with savory-sweet notes that make the noodles glow with flavor.
- 1 tbsp Sriracha sauce (optional): A spicy kick that brightens the dish and can be adjusted based on your heat preference.
- 3 cups Chinese broccoli, leaves separated from stems: The stems provide a satisfying crunch, while the leaves add vibrant color and a gentle bitterness that balances the richness.
How to Make Crispy Shredded Chicken Noodle Stir Fry Recipe
Step 1: Prepare the Noodles
Start by cooking or soaking the rice stick noodles according to the packet instructions. Proper preparation here ensures the noodles are soft but not mushy, setting the perfect stage for the stir fry. Once done, drain them well and set aside so they’re ready to soak up all the saucy goodness later on.
Step 2: Heat the Oil and Infuse with Garlic
Heat your chosen oil in a wok or large frying pan over high heat until it’s shimmering. Toss in the smashed garlic cloves and stir-fry them for about 30 seconds. This quick step releases the garlic’s aroma into the oil, creating a fragrant base for the dish. Then remove and discard the garlic cloves so they don’t overpower the other ingredients.
Step 3: Stir Fry Chicken and Broccoli Stems
Add the Chinese broccoli stems along with the crispy shredded chicken to the hot pan. Stir fry them for 1 and a half minutes, allowing the broccoli to retain a nice crunchy texture while the chicken warms up and starts to meld with the flavors in your wok.
Step 4: Combine Noodles with Sauce and Sriracha
Now it’s time to bring everything together! Add the drained noodles, the richly flavored braising liquid from the slow cooker chicken, and the optional Sriracha. Toss everything rapidly and continuously for about one minute. This quick, vigorous toss coats every strand of noodle with the glossy sauce and encourages a slight charring, thanks to the sugars in the braising liquid. That little bit of char adds an unbeatable smoky depth to the dish.
Step 5: Toss in Broccoli Leaves and Finish
Lastly, add the Chinese broccoli leaves and quickly toss to incorporate them with the noodles. These leaves cook gently in the residual heat, preserving their vibrant green color and fresh vibrance while softening enough to blend perfectly. Remove from heat immediately to prevent overcooking.
Step 6: Serve Immediately
This dish is best enjoyed fresh from the wok, while everything is hot, crispy, and bursting with flavor. Time to dig in!
How to Serve Crispy Shredded Chicken Noodle Stir Fry Recipe
Garnishes
To elevate your Crispy Shredded Chicken Noodle Stir Fry Recipe, consider topping it with a sprinkle of toasted sesame seeds, finely sliced scallions, or a few fresh cilantro leaves. These garnishes introduce additional texture and a pop of color that makes the plate as exciting visually as it is tasty.
Side Dishes
This stir fry shines brightly on its own, but pairing it with light sides like cucumber salad or steamed jasmine rice can balance the meal perfectly. A simple miso soup or pickled vegetables also complement the dish well, adding refreshing contrasts.
Creative Ways to Present
Want to impress your guests? Serve the stir fry in individual bowls garnished with chili oil drizzle or crushed peanuts for crunch. Alternatively, pile it atop crispy lettuce cups for a fun, handheld twist that adds freshness and a satisfying crunch with every bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Crispy Shredded Chicken Noodle Stir Fry Recipe, store them in an airtight container in the refrigerator. Try to consume them within 2 days to enjoy the flavors and textures at their best.
Freezing
While this dish is best fresh, you can freeze portions if necessary. Place the stir fry in a freezer-safe container, leaving some room for expansion, and freeze for up to one month. Keep in mind the noodles might soften slightly upon reheating.
Reheating
For reheating, use a hot skillet to quickly toss the leftovers for a couple of minutes, which helps restore some crispness to the chicken and revives the vegetables’ texture. Avoid microwaving when possible as it can make the noodles soggy.
FAQs
Can I substitute the rice stick noodles with another type of noodle?
Absolutely! While rice stick noodles work best for their chewy texture and ability to soak up sauce, thin egg noodles or even soba noodles can be tasty alternatives. Just adjust cooking times accordingly.
What if I don’t have Chinese broccoli?
You can swap Chinese broccoli for regular broccoli florets or bok choy stems and leaves. The key is to maintain some crunchiness from the stems and tenderness from the leafy parts.
Is there a vegetarian version of this stir fry?
Yes! Replace the shredded chicken with crispy tofu or tempeh and use vegetable broth or a soy-based sauce in place of the braising liquid to keep the dish packed with flavor.
How spicy is the dish with the Sriracha added?
The heat level is moderate and can be easily adjusted. If you prefer milder flavors, simply reduce or omit the Sriracha. For spice lovers, feel free to add more or a different hot sauce to suit your palate.
Can this recipe be doubled for a larger group?
Definitely! The Crispy Shredded Chicken Noodle Stir Fry Recipe scales up well. Just make sure to use a sufficiently large wok or pan and stir fry in batches if needed to maintain high heat and crispness.
Final Thoughts
If you ask me, the Crispy Shredded Chicken Noodle Stir Fry Recipe is a joyous mix of textures and flavors that’s quick enough for any night of the week but impressive enough for sharing with friends. It’s that perfect bridge between comfort food and restaurant-quality stir fry, and once you try it, I promise it’ll become a go-to in your recipe collection. So grab those ingredients and get cooking—you’re in for something truly delicious!
Print
Crispy Shredded Chicken Noodle Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Crispy Shredded Chicken Noodle Stir Fry featuring tender shredded chicken, tender-crisp Chinese broccoli, and perfectly cooked rice stick noodles tossed in a savory braising sauce with a hint of chili heat. This dish comes together in just 10 minutes, making it an ideal weeknight meal with a satisfying mix of textures and bold Asian-inspired flavors.
Ingredients
Noodles
- 5 oz / 150g dried rice stick noodles (see note 1)
Stir Fry
- 2 tbsp oil (vegetable, canola or peanut oil)
- 2 garlic cloves, smashed (see note 2)
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken
- 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3)
- 1 tbsp Sriracha sauce (or any hot sauce or chili paste) – optional
- 3 cups tightly packed Chinese broccoli, leaves separated from stems, stems cut vertically into thin sticks (about 1 small bunch)
Instructions
- Cook Noodles: Cook or soak the rice stick noodles according to the package instructions until tender. Drain and set aside to prepare for stir frying.
- Heat Oil: Heat 2 tablespoons of vegetable, canola, or peanut oil in a wok or large frying pan over high heat to prepare for stir frying.
- Infuse Oil with Garlic: Add the smashed garlic cloves to the hot oil and stir fry for 30 seconds to infuse the oil with flavor. Remove and discard the garlic pieces once aromatic.
- Stir Fry Chicken and Broccoli Stems: Add the Chinese broccoli stems and 1 cup of Slow Cooker Crispy Chinese Shredded Chicken to the pan. Stir fry vigorously for 1 1/2 minutes until the stems start to soften and chicken is heated through.
- Add Noodles, Sauce, and Sriracha: Add the cooked noodles, 1/2 cup of the chicken braising liquid, and optional 1 tablespoon of Sriracha sauce to the pan. Toss rapidly to coat the noodles evenly and stir fry for about 1 minute. The natural sugars in the braising liquid will cause slight charring for extra flavor.
- Incorporate Chinese Broccoli Leaves: Add the tender Chinese broccoli leaves into the pan and quickly toss to combine. Remove from heat immediately to allow residual heat to soften the leaves without overcooking.
- Serve: Serve the stir fry immediately while hot for the best texture and flavor experience.
Notes
- Note 1: Rice stick noodles can vary in thickness; soak or cook according to package directions for best results.
- Note 2: Smashed garlic is used to flavor the oil but discarded afterward to avoid overpowering the stir fry.
- Note 3: The braising liquid from the Slow Cooker Crispy Chinese Shredded Chicken adds rich savory and slightly sweet flavor, enhancing the noodle coating and stir fry sauce.
