Chicken Stir-Fry with Rice Stick Noodles

This is a quick and easy meal to whip up on those busy days. The rice stick noodles are stir-fried with chicken and vegetables, and finished off with an umami packed sweet and savoury sauce.

For our recipe, we have used the How How Rice Sticks provided to us by one of our partners, Day Food. These noodles are thin and flat and very easy to prepare; just soak in hot water. It is great for both soups and stir-fries.

Serving size: 2

Ingredients:

For the rice sticks

• 150g How How Rice Sticks
• 2 cups hot water

For the sauce

• 2 tbsp light soy sauce
• 1 ½ tbsp dark soy sauce
• 1 ½ tbsp oyster sauce
• ½ tbsp sesame oil
• 2 tsp sugar
• 1 ½ tsp chilli flakes
• 1 tsp chilli paste

For the stir-fry

• 2 tbsp vegetable oil
• 1/3 cup thinly sliced onion
• ¼ cup thinly sliced spring onion (white part)
• 2 sliced red chillies
• 1 ½ tbsp ginger garlic paste
• 250g boneless chicken (thinly cut to 1-inch strips)
• 1/3 tsp salt
• 1 cup broccoli florets (cut to small pieces)
• ½ cup thinly sliced cabbage
• ½ cup thinly sliced carrots (sliced to strips)
• ½ cup spring onion greens (cut to 1-inch strips)

Instructions:

1. To start off, break the How How Rice Sticks to halves and add to a large bowl. Then pour in 2 cups hot water and cover the bowl with a lid or a plate. Let the noodles soak for 45 minutes or until soft and chewy. Once the noodles are soaked, remove the lid and let them sit in the leftover water.
2. Next, to a new small bowl, add in 2 tbsp light soy sauce, 1 ½ tbsp dark soy sauce, 1 ½ tbsp oyster sauce, ½ tbsp sesame oil, 2 tsp sugar, 1 ½ tsp chilli flakes, and 1 tsp chilli paste. Mix well with a spoon and set aside.
3. Take a large pot and heat it up for 30 seconds on high heat. Add in 2 tbsp vegetable oil, 1/3 cup thinly sliced onion, ¼ cup thinly sliced spring onion (white part), 2 sliced red chillies, and 1 ½ tbsp ginger garlic paste. Sauté for 2 minutes or until the onions are softened.
4. Then add 250g boneless chicken (thinly cut to 1-inch strips) and 1/3 tsp salt and stir-fry for 4 minutes or until the chicken is white and fully cooked through.
5. Now add 1 cup broccoli florets (cut to small pieces), ½ cup thinly sliced cabbage, and ½ cup thinly sliced carrots (sliced to strips). Continue to stir-fry on high heat for 6 minutes, until the vegetables are softened.
6. Then add the soaked rice stick noodles and mix well with the chicken and vegetables. Then pour in the prepared sauce and mix well again.
7. Lastly, add ½ cup spring onion greens (cut to 1-inch strips) and stir-fry for 1 more minute on high heat. The stir-fry is now ready to serve. Optionally, you can add some sesame seeds and lime on top before serving the noodles.