From time to time, I would remember that I had a bag of flat rice noodles in my pantry, but I didn’t ended up cooking them, until I saw this stir-fried noodles recipe in my Cooks Illustrated magazine. I tend to browse quite a few recipes online, cookbooks, other magazines, but the Sept-Oct issue of CI so far has had three recipes that I could easily cook with the ingredients on hand or minimum purchasing of ingredients. On one hand it makes sense because the recipes are seasonal, but of course this dish doesn’t quite fit in that category…I guess it was just one of those right recipes at the right time 🙂 I’ve changed the proportions quite a bit (higher sauce and veggie ration to meat), but overall kept the ingredients more or less the same. This is a great dish to quickly make on an evening night (and I am going to write the steps in the order I think it’s less time consuming), but it doesn’t microwave very well (at least mine didn’t).
Ingredients (2-3 servings):
- 1 chicken breast, cut into 1/4″ slices
- 1/2 tsp baking soda
- 1/2 package rice noodles (6-8 oz)
- 2 tsp toasted sesame oil
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 Tb + 2 tsp soy sauce
- 1 Tb vinegar
- 2 Tb packed brown sugar
- 1 tsp molasses
- 1 tsp fish sauce
- 2 garlic cloves, sliced thinly
- 2 large eggs
- ~ 10 oz veggies (I used 2 baby bok choy sliced and florets from 1 smallish crown of broccoli)
- sriracha for serving
- sambal (I didn’t use it this time, but I think it would improve the sauce and will definitely use it next time)
Bring 6 cups of water to boil. Meanwhile, slice the chicken breast, combine it with 1 Tb water and the baking soda and let stand at room temperature for 15 min. When the water start boiling turn off the heat and place the noodles in the pot. Let the noodles soak until tender mixing from time to time (CI recommends 8 min, mine took closer to 15). Keep tasting them until they’re tender and then drain them, place them in a bowl and toss them with the sesame oil.
While the noodles are soaking, prepare the sauce by whisking together the oyster sauce, soy sauce, vinegar, sugar, molasses and the fish sauce in a small ball. When measuring the molasses, either use a tsp you used for oil or spray it with oil for easier release.
Rinse chicken and drain. Heat 1 Tb oil in a large skillet over medium – high heat. Cook garlic until brown (1-2 min). Add chicken and 2 Tb of sauce, toss to coat and cook without stirring (one of the CI tips on how to reproduce the restaurant stir fry dish at home) until it browns (2 min), flip and brown the second side as well. Using a spatula, push chicken to one side of the skillet, add a bit of oil (2 tsp) to the cleared part and add the eggs. Stir eggs until almost cooked, mix with the chicken and cook for 30 sec – 1 min or until eggs are fully cooked.
Transfer chicken to a bowl. Heat 1 Tb of oil, add veggies and 2 Tb sauce and cook until crisp and brown in spots flipping half way through (5-6 min total). Transfer veggies to the bowl with chicken.
Heat 1 Tb oil, add the noodles and 2 – 4 Tb sauce, toss to coat and cook until noodles start browning (2-4 min). Add the chicken and veggies to the skillet and cook until everything is warmed through.