Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 595kcal 29%
Fat 21g 32%
Saturated Fat 4g 20%
Carbohydrates 65g 21%
Fiber 3g 12%
Sugar 5g 10%
Protein 35g 70%
Cholesterol 105mg 35%
Sodium 395mg 16%

Percent Daily Values are based on a 2,000 calorie diet.

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Crispy Shredded Chicken Noodle Stir Fry

Name: Crispy Shredded Chicken Noodle Stir Fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
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)

Prep 5m

Cook 5m

Total 10m

This Crispy Shredded Chicken Noodle Stir Fry is a flavorful and satisfying dish with tender rice stick noodles, Chinese shredded chicken, and Chinese broccoli. The combination of savory flavors and crispy textures makes this stir fry a delicious and easy-to-make meal.

Noodles

Stir Fry

Ingredients

2 servings

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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)

Steps

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 595kcal 29%
Fat 21g 32%
Saturated Fat 4g 20%
Carbohydrates 65g 21%
Fiber 3g 12%
Sugar 5g 10%
Protein 35g 70%
Cholesterol 105mg 35%
Sodium 395mg 16%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. You can buy rice stick noodles at supermarkets nowadays and they are usually very cheap, the price (usually less) of pasta. They are available in the Asian section. Rice stick noodles are thick flat noodles, about the width of fettucine. Cook them according to the packet instructions. Some brands say you can just soak them in boiling water for 3 to 5 minutes. Some say boil them in water for a few minutes. Always undercook them slightly (like pasta - just cook them so they are al dente). Overcooked rice noodles are sticky and will break apart when you stir fry them.

2. Using smashed garlic cloves is a wonderful way to add garlic flavour to stir fries without the risk of having burnt bits of minced garlic throughout the stir fry. Just bang down on unpeeled cloves with the side of your knife to burst the garlic open (but still roughly stays as one piece). Then the skin will slip right off.

3. The chicken is slow cooked in a classic Chinese braising liquid. The braising liquid can be used for many things, including salad dressings, as a sauce to drizzle over the chicken, and also as a stir fry sauce which is how it is used in this recipe.

3. Nutrition per serving.