Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese¬† ‘stir-fry’.¬† A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

Allergy Soy
Meal type Main Dish
Region Chinese
Website Natasha's Kitchen

Ingredients

  • 300g Rice Noodles
  • 3 tablespoons Oil
  • 2 Medium Chicken Breasts (Skinless and Boneless cut into strips)
  • 1/2 piece Red Capsicum
  • 1/2 piece Yellow Capsicum
  • 1 cup Broccoli
  • 200g Mushroom (Sliced)
  • 1 tablespoon Ginger (Shreded)
  • 2 tablespoons Soya Sauce
  • 2 tablespoons Tomato Ketchup
  • 1 teaspoon Corn Starch
  • Few drizzle Sesame Oil

Directions

Step 1 In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
Step 2 In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
Step 3 In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
Step 4 In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
Step 5 While serving drizzle sesame oil.