Ditch the Chinese Takeout This Weekend and Try This 5-minute Chinese Stir Fry Noodles Instead

You can easily stir fry authentic Chinese noodles in 5 minutes for when you want to stay at home.

Noodles are Asian staple that has been around as early as the third century A.D. in China. Noodles were invented as tiny bits of boiled bread dough, whereas today the traditional Chinese cuisine makes use of the thinnest hand-pulled strands of dough. Different variations of making vermicelli and techniques of serving the noodles have also appeared in West Asia, India, and Italy. In Southeast Asia, vermicelli can make quite a feast as it is versatile enough to be prepared stir-fried, drizzled with sauce and spices, or in soup.  

China, Singapore, and the Philippines, for example, offer different takes on the vermicelli with a signature flavor profile associated with the country. Experimenting with these traditional techniques and ingredients will take you on a journey through the flavors of Asia. For the lazy weekend, RecipeTin Eats came up with a 5-minute recipe that tosses the thin noodles in a flavorful concoction of sauce. The vermicelli is mixed with chicken meat and Asian greens or any vegetable you can manage to find in the deep corners of your refrigerator or pantry.

Ready to dig in?

Chinese Stir Fry with Rice Noodles

Ingredients

     For the chicken meat:

• 150-180 grams (5-6 oz) chicken breast, cut into strips
• 1 tbsp corn flour/cornstarch (optional)
• 1 tbsp peanut oil or vegetable oil or canola oil (optional)

     For the sauce:

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• ½ tbsp each sesame oil, sugar (optional)
• 1 ½ tbsp Chinese cooking wine (Shoaxing wing) or Mirin or Dry Sherry
• ¼ tbsp white pepper (or black pepper)
• 3 tbsp water

     For the stir fry:

• 100 grams/3.5 oz dried rice noodles (vermicelli)
• 1 tbsp oil
• 1 garlic clove, finely chopped
• 1 small onion, sliced (white, brown, yellow)
• ½ bunch choy sum or other Asian greens, stems separated from leaves
• ½ red capsicum/bell pepper, sliced
• 1 carrot, peeled, cut in half lengthwise and sliced on the diagonal
• 5-7 mushrooms, sliced
• Sesame seeds and finely sliced green onions/scallions, optional

Instructions:

1. Mix chicken, cornstarch, and oil in a bowl (Optional: tenderize the chicken with baking soda).
2. Mix the ingredients for the sauce in a bowl.
3. Soak noodles in hot water according to packet instructions, drain, then cook.
4. Heat oil in a wok or large skillet over high heat. Add garlic and onion. Cook for 30 seconds.
5. Add chicken. Cook for 60 seconds until the meat changes from pink to white.
6. Add carrot, choy sum stems or any Asian greens, and red capsicum. Cook for another 60 seconds.
7. Put mushrooms and cook for 30 seconds.
8. Add noodles, choy sum leaves, and sauce. Toss for 60 seconds until leaves have wilted and the sauce has coated the noodles. Don’t toss for more than 90 seconds to avoid breakage.
9. Garnish with sesame seeds and green onions. Serve while hot.
   
   

Visit RecipeTin Eatsto learn more about the tips for this recipe. Ingredients are available for purchase in My Tindahan