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
Scale
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.
