Crispy Shredded Chicken Noodle Stir Fry

Name: Crispy Shredded Chicken Noodle Stir Fry
Ingredients: 5 oz / 150g dried rice stick noodles (see note 1); 2 tbsp oil (vegetable, canola or peanut oil); 2 garlic cloves (, smashed (see note 2); 1 cup Slow Cooker Crispy Chinese Shredded Chicken ("Shredded Chicken"); 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3); 1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional); 3 cups (tightly packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks) (about 1 small bunch)

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Total Time

10 minutes

Prep Time

5 minutes

Cook Time

5 minutes

Rating

(6)

Ingredients

2 servings

5 oz / 150g dried rice stick noodles (see note 1)
2 tbsp oil (vegetable, canola or peanut oil)
2 garlic cloves (, smashed (see note 2)
1 cup Slow Cooker Crispy Chinese Shredded Chicken ("Shredded Chicken")
1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3)
1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional)
3 cups (tightly packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks) (about 1 small bunch)

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Preparation

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Step 1

Cook / soak rice stick noodles according to packet instructions. Drain and set aside.

Step 2

Heat oil in wok or large fry pan over high heat.

Step 3

Add garlic and stir fry for 30 seconds to flavour the oil. Remove and discard garlic.

Step 4

Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.

Step 5

Add the noodles, braising liquid and Sriracaha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute. The sugar in the braising liquid should make the noodles char a bit.

Step 6

Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat. The Chinese broccoli leaves will continue to cook from the residual heat.