Chicken Stir Fry with Rice Noodles
"A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty...."
INGREDIENTS
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Chicken (Note 1):
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150 - 180 g/ 5 - 6 oz chicken breast , cut into thin strips
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1 tsp cornflour / cornstarch (optional)
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1 tsp oil (peanut, vegetable, canola) (optional)
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Sauce (or use my Homemade Stir Fry Sauce, step 2):
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2 tbsp oyster sauce (or sub with Hoisin)
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1 tbsp dark soy sauce (Note 2)
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1/2 tsp each sesame oil, sugar (optional)
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1 1/2 tbsp Chinese cooking wine (Shoaxing wine) (Note 3)
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1/4 tsp white pepper (or black pepper)
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3 tbsp water
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Stir Fry:
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100 g / 3.5 oz dried rice noodles (Note 4)
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1 tbsp oil
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1 garlic clove , finely chopped (Note 5)
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1 small onion , sliced (white, brown, yellow)
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1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
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1/2 red capsicum / bell pepper , sliced
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1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
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5 - 7 mushrooms , sliced
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Sesame seeds and finely sliced green onions/scallions , optional
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