How to Make Chicken Stir Fry with Rice Noodles:
1. Bring medium size pan of salted water to a boil. When the noodles are barely tender, add them and cook over medium heat for 2 to 4 minutes, depending on the thickness of the noodles. Drain and stir in 1 tablespoon of vegetable oil.
2. Heat two tablespoons of vegetable oil in a large wok or skillet over high heat. After lightly seasoning the chicken with salt and pepper, put it in a hot skillet and stir-fry it for three minutes, or until the chicken is cooked through. Remove from the skillet and set aside.
3. After adding the ginger to the skillet and stir-frying it for two more minutes, add the bell peppers, broccoli, and mushrooms and sauté for one minute.
4. Combine the cornstarch, ketchup, soy sauce, and chicken stock in a mixing bowl.
5. Stir-fry the chicken for three minutes, or until it is hot and thoroughly cooked, after adding the noodles, broth mixture, and chicken to the skillet.
6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!
Watch How to make this Chicken Stir Fry:
12 ounces of rice noodles, 3 tablespoons of vegetable oil, 1 pound of skinless, boneless chicken breasts cut into bite-sized strips, 4 ounces of chopped shiitake or portabello mushrooms, 1 cup of broccoli, 1 tablespoon of peeled and shredded fresh ginger, 1/2 cup of chicken broth, 2 tablespoons of soy sauce (NOT low-sodium), 2 tablespoons of ketchup, 1 teaspoon cornstarch, and a few drizzles of sesame oil
Rice Noodle Stir Fry
In a bowl or liquid measuring cup, whisk together the soy sauce, ginger, chili crisp or chili garlic sauce, honey or brown sugar, chicken or vegetable stock, and sesame oil while the noodles are soaking. Set the measuring cup aside.
Make sure all of your ingredients are prepared and ready to use, then heat a 12-inch deep-sided skillet or wok over high heat. To coat the pan, drizzle in about 1 teaspoon of the neutral oil and swirl.
Add the bell peppers, pea pods, and grated or matchstick-cut carrots with caution. Using a wooden spoon or spatula, toss for approximately three minutes, or until crisp-tender.
Add the minced garlic and the green onion whites, tossing for 30 seconds or until fragrant. Make a well in the center by pushing the veggies to the side.
Pour in the eggs and let them sit undisturbed for 30 seconds before stirring to scramble them. Then, drizzle another teaspoon of neutral oil into the well. After 15 seconds of scrambling the eggs, mix the veggies into the mixture. Cook for 10 more seconds and transfer to a plate.
Put the wok or pan back on the burner, add the last teaspoon of neutral oil, and mix the noodles with the oil. Stir fry for about 1 minute.
Remix the sauce, then drizzle it over the noodles, tossing to coat. Once the sauce reaches a boiling point, toss the noodles gently in the sauce until most of it is absorbed.
Reintroduce the veggies and eggs, tossing to ensure even distribution. After transferring the noodles to a serving bowl, top with the chopped peanuts and cilantro.
Leftovers can be kept for up to five days in an airtight container.
