Stir-fried Rice Noodles with Chicken and Chinese Cabbage

Ingredients

• 250 g Fresh wide rice noodles (If you don’t have fresh noodles, use dried rice noodles and soak them for 2 h)
• 300 g Boneless, skinless chicken thigh (Cut into 1.5 cm pieces)
• 1 pinch Salt
• 1 pinch Ground pepper
• 7.5 ml Light soy sauce (½ tablespoon)
• 2.5 ml Dark soy sauce (½ teaspoon)
• 7.5 ml Oyster sauce (½ tablespoon)
• 5 ml Cornstarch (1 teaspoon)
• 30 ml Sunflower oil (1 tablespoon for the marinade + 2 tablespoons for cooking)
• 250 g Chinese cabbage (napa) (Washed and sliced into strips)
• 100 g Button mushrooms (Sliced)
• 1 unit Carrot (Julienned)
• 2 stems Scallion (green onion) (Cut into pieces)
• 10 g Fresh cilantro (Chopped)
• 5 cloves Garlic (Minced)
• 5 g Fresh ginger (Grated, ½ tablespoon)
• — — Seasoning sauce (prepared) (2 tbsp light soy sauce, 1 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper)
• 5 ml Sesame oil (1 teaspoon)
• 10 g Toasted sesame seeds (For garnish)

Instructions

1. Soak the noodles (if dry)

   Place the dried rice noodles in a large bowl of cold water and let them soak for 2 hours until they are pliable. Drain before use.

   Time: PT2H

2. Prepare the chicken

   Cut the chicken thigh into 1.5 cm pieces. In a bowl, add a pinch of salt, a pinch of pepper, ½ tbsp light soy sauce, ½ tsp dark soy sauce, ½ tbsp oyster sauce, 1 tsp cornstarch and 1 tbsp sunflower oil. Mix well to coat the pieces, then set aside.

   Time: PT10M

3. Prepare the vegetables

   Wash the Chinese cabbage and slice it into strips. Slice the mushrooms, julienne the carrot, cut the scallions into pieces and chop the cilantro. Peel and mince the 5 garlic cloves, grate the ginger (½ tbsp).

   Time: PT10M

4. Prepare the seasoning sauce

   In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp oyster sauce, ¼ tsp salt and ¼ tsp ground pepper. Set aside.

   Time: PT2M

5. Sear the chicken

   Heat the wok over high heat, add 1 tbsp sunflower oil. As soon as the oil is hot, add half of the minced garlic and half of the grated ginger, sauté for 10 seconds. Add the chicken pieces, spread them in an even layer, then add the remaining garlic and ginger onto the chicken. Sear for 1 minute, flip and sear another 1 minute, finally stir for 30 seconds. Set the chicken aside in a corner of the pan.

   Time: PT3M

   Temperature: high heat

6. Stir-fry the aromatics and vegetables

   In the same pan, add 1 tbsp sunflower oil. Add the remaining garlic and ginger, stir until they turn lightly golden. Add the scallions and carrot, stir‑fry for 1 minute. Incorporate the Chinese cabbage and mushrooms, stir briefly (the vegetables release water that will help cook the noodles).

   Time: PT2M

   Temperature: high heat

7. Season

   Pour in the prepared seasoning sauce, toss quickly to coat the vegetables.

   Time: PT30S

   Temperature: high heat

8. Cook the noodles

   Add the rice noodles (or pre‑soaked noodles) to the pan. Stir‑fry for 3 minutes while constantly tossing. Taste a noodle; if it is not yet tender, add a small ladle of hot water and continue cooking.

   Time: PT3M

   Temperature: high heat

9. Reincorporate the chicken

   Return the sautéed chicken to the pan, stir for 1 minute to reheat and coat it with sauce.

   Time: PT1M

   Temperature: high heat

10. Aromatic finishing

    Add 1 tsp sesame oil, the remaining scallions and chopped cilantro. Stir vigorously, then remove from heat.

    Time: PT30S

11. Serving

    Place the noodles on plates, sprinkle with toasted sesame seeds and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g