Stir-Fried Rice Noodles With Chicken and Vegetables
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 22.18 ml vegetable oil
- 1 chicken breast, shredded
- 1 egg
- 184.27 g rice noodles, broad variety, soaked as per instructions on the packet, drained
- 70.87 g greens, roughly chopped
- 113.39 g broccoli florets
- 14.79 ml fish sauce
- 14.79 ml sugar
- 7.39 ml dark soy sauce
- 7.39 ml light soy sauce
- 29.58 ml stock (optional)
- 2.46 ml ground black pepper
directions
- Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
- Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
- The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
- This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)