betty's bangkok rice noodle and chicken stir fry

Name: Betty's Bangkok rice noodle and chicken stir fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoon(s) vegetable oil, not olive; 2 chicken breasts (skin removed), sliced fine; 1 onion, sliced fine; 1 head of broccoli, the stem peeled and sliced, flowerettes halved; 1/4 small cabbage, sliced fine; 1 package(s) fresh flat rice noodles - these are found in asian stores in the fridge section; ## SAUCE INGREDIENTS; 1/4 cup(s) thai oyster sauce; 2 tablespoon(s) kechip manis (sweet soy sauce); 1 teaspoon(s) chicken stock powder; 1 teaspoon(s) minced garlic; 1 teaspoon(s) sesame oil; 2 tablespoon(s) water, to rinse out the sauce bowl and get all the "bits" out

7 Pinches 2 Photos

Betty Bramanis

Sydney

Updated on Sep 29, 2020

Flat rice noodles covered with a Thai sauce and dotted with veggies and chicken. No thick gluggy or oily sauce here. This is a fresh fast dish that requires no rice and can be served on a plate or in a bowl. Vegetables are best just cooked and still slightly firm. Flat rice noodles are fresh, but need to be softened as they are a "brick" of noodles prior to soaking. This is my take on my friend Kae's Thai noodles. I double this recipe for my family (due to having 3 teenage sons who eat like they haven't eaten all day).

Rate

prep time 15 Min

cook time 15 Min

method Stir-Fry

yield 4 - 5

Ingredients

2 tablespoons vegetable oil, not olive
2 chicken breasts (skin removed), sliced fine
1 onion, sliced fine
1 head of broccoli, the stem peeled and sliced, flowerettes halved
1/4 small cabbage, sliced fine
1 package fresh flat rice noodles - these are found in asian stores in the fridge section
SAUCE INGREDIENTS
1/4 cup thai oyster sauce
2 tablespoons kechip manis (sweet soy sauce)
1 teaspoon chicken stock powder
1 teaspoon minced garlic
1 teaspoon sesame oil
2 tablespoons water, to rinse out the sauce bowl and get all the "bits" out

How To Make betty's bangkok rice noodle and chicken stir fry

Step 1

In a large bowl, place the noodles and cover with boiling water. Leave to separate and soften.

Step 2

Slice the veggies and chicken.
Step 3

In a small bowl combine all the sauce ingredients except the water. Mix and set aside.
Step 4

Heat a large fry pan or wok with the oil. Fry the chicken and onion. Cook until the chicken is sealed (no longer pink on the outside).
Step 5

Add the veggies and cook for a further 5 - 7 minutes, stirring every minute or so.
Step 6

Strain the noodles and add to the pan. Stir through and add the sauce. Use the water and a spoon to get all the bits from the bowl into the pan.
Step 7

Mix and stir fry for 2 minutes, don't over cook as the noodles will go gluggy.
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