Crispy Shredded Chicken Noodle Stir Fry

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.