Stir-fried Noodles and Chicken
A quick and delicious Stir-fried Noodles and Chicken dish, perfect for a weeknight dinner!
Ingredients
- 250 g rice vermicelli noodles (9 oz)
- 1 tablespoon olive oil
- 500 g boneless, skinless chicken thighs (1 lb 2 oz), chopped into bite-sized pieces
- 1 onion finely chopped
- 1 tablespoon freshly minced garlic
- 2 cups finely shredded wombok or green cabbage (150 g)
- 1 carrot sliced into matchsticks
- 1 stalk celery chopped
- 100 g snow peas (3 1/2 oz), trimmed
- 1 cup chicken broth (250 ml)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon freshly cracked black pepper
- 2 spring onions cut into batons
- 1 lime cut into wedges
Instructions
- Soak the rice vermicelli noodles in boiling water according to the package instructions. Usually, let them sit for 5 minutes before rinsing under cold water and draining well.
- In a large, deep skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook for 3–4 minutes until they turn golden and are fully cooked.
- Stir in the onion and garlic, cooking for an additional 30 seconds.
- Next, incorporate the cabbage, carrot, celery, and snow peas. Sauté for 1 minute.
- Pour in the chicken broth, tamari, dark soy sauce, oyster sauce, sugar, and pepper. Cook for another minute or until the sauce starts to simmer.
- Toss in the noodles, mixing everything together for 1–2 minutes until well coated in the sauce.
- Remove the pan from the heat and let it sit for 2–3 minutes to allow the flavors to meld. Toss in the spring onion and serve right away with a squeeze of lime juice.