Crispy Shredded Chicken Noodle Stir Fry
Ingredients
- 5 oz / 150g dried rice stick noodles see
- 2 tbsp oil vegetable, canola or peanut oil
- 2 garlic cloves smashed
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken "Shredded Chicken"
- ½ cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid
- 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)
Instructions
- Cook / soak rice stick noodles according to packet instructions. Drain and set aside.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 30 seconds to flavour the oil. Remove and discard garlic.
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- 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.
- 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.
- Serve immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket