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Crispy Shredded Chicken Noodle Stir Fry

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner, Main Course
Cuisine Asian cuisine, Chinese
Servings 2
Calories 476 kcal


  • 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)


  • 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword chinese, chinese crispy chicken, chinese dish, noodles