This shredded chicken noodle stir fry turns leftover braised chicken into a fast, glossy noodle dish with crisp tender Chinese broccoli and plenty of garlic.
Rice stick noodles soak up a savory braising sauce while the greens stay bright and crunchy. A spoonful of sriracha is optional but adds a nice kick. The pan work takes under 10 minutes, so dinner is on the table in about 25 minutes.
Table of Contents
Why This Shredded Chicken Noodle Stir Fry Recipe Works
Cooked shredded chicken means there is nothing to sear or wait on. The meat only needs a minute or two in the hot wok to warm through and pick up flavor.
The braising liquid from the chicken works as the sauce, so you get deep savory flavor without measuring a long list of bottled sauces.
Chinese broccoli stems and leaves cook at different speeds, so adding them separately keeps the stems crisp and the leaves silky.
Ingredients for Shredded Chicken Noodle Stir Fry
- 5 ounces dried rice stick noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, smashed
- 1 cup cooked shredded soy braised chicken
- 1/2 cup braising liquid from the chicken
- 1 tablespoon sriracha, optional
- 3 cups tightly packed Chinese broccoli, leaves separated from stems and stems cut into thin sticks
- 2 sliced green onions, for garnish
Rice stick noodles. These flat dried noodles soften quickly in hot water. Follow the package directions and stop while they still have a slight bite, since they finish cooking in the wok.
Cooked chicken. Soy braised chicken that was cooked until it pulls apart easily works well. Rotisserie chicken is a quick substitute, and the sauce still carries plenty of flavor.
Braising liquid. The liquid left from cooking the chicken is salty and slightly sweet. If you have none, stir 1/4 cup low sodium soy sauce, 1/4 cup water, and 2 teaspoons sugar together.
Chinese broccoli. Also called gai lan, it has thick stems and leafy tops. Broccolini or regular broccoli cut into thin pieces are fine alternatives.
Garlic and oil. Smashed garlic infuses the oil and then gets removed, so the dish tastes of garlic without bitter burned bits.
How to Make Shredded Chicken Noodle Stir Fry
1. Soften the noodles. Soak or boil the rice noodles following the package directions, then drain and set aside.
2. Flavor the oil. Heat the oil in a wok or large skillet over high heat, add the smashed garlic for 30 seconds, then remove and discard it.
3. Cook stems and chicken. Add the broccoli stems and shredded chicken and stir fry for 1 1/2 minutes until hot.
4. Add noodles and sauce. Toss in the noodles, braising liquid, and sriracha and stir fry about 1 minute until coated.
5. Add the leaves. Add the leaves, toss for 20 seconds until just wilted, and remove from the heat.
6. Serve. Divide among bowls and top with green onions and extra sriracha.
How to Serve Shredded Chicken Noodle Stir Fry
Serve hot in wide bowls right after cooking. A cool side such as creamy Asian cucumber salad or garlic sesame cucumber salad balances the savory noodles. For a noodle night with more variety, add a small plate of Korean beef noodles, and finish with a glass of strawberry pineapple mojito for a fun drink.
How to Store and Reheat Shredded Chicken Noodle Stir Fry
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze, because rice noodles turn mushy when thawed. Reheat in a hot skillet with a splash of water for 2 to 3 minutes, stirring often, until steaming and 165 degrees F in the center.
Tips and Variations for Shredded Chicken Noodle Stir Fry
Prep first. Stir fry moves quickly, so wash, cut, and measure everything before turning on the heat.
Do not overcook the noodles. Rice noodles keep softening in the pan, so drain them while they still feel slightly firm.
Use high heat. A hot wok gives the vegetables a light sear and keeps them crisp.
Cut stems thin. Slice thick stems into narrow sticks so they cook in the same time as the chicken.
Add an egg. Fry an egg and slide it on top for a richer dinner.
Add extra vegetables. Sliced carrots, bell pepper, or snow peas can be tossed in with the stems.
Control the spice. Add more sriracha for heat or leave it out for a mild version.
Handle leftovers safely. Cool cooked chicken quickly before refrigerating. The University of Wisconsin leftovers guide shares simple cooling and reheating advice.
Frequently Asked Questions About Shredded Chicken Noodle Stir Fry
Can I use rotisserie chicken in shredded chicken noodle stir fry?
Yes. Shred the meat and use the soy sauce, water, and sugar mixture in place of the braising liquid. Taste and adjust with a little more soy sauce or water.
Can I make shredded chicken noodle stir fry with other noodles?
Yes. Egg noodles, lo mein noodles, or thin spaghetti all work. Cook them according to the package and drain well.
Is shredded chicken noodle stir fry spicy?
Only if you add sriracha. Without it, the dish is savory and slightly sweet.
What if I cannot find Chinese broccoli?
Use broccolini, bok choy, or regular broccoli cut into small florets, and adjust the cooking time by 1 to 2 minutes.
How do I keep the noodles from sticking?
Rinse the drained noodles briefly with cool water and toss them with a drop of oil.
Shredded Chicken Noodle Stir Fry with Chinese Broccoli
Equipment
- Wok or large skillet
- Large bowl for soaking noodles
- Tongs
Ingredients
Main Ingredients
- 5 oz dried rice stick noodles
- 2 tbsp vegetable oil or peanut or canola oil
- 2 cloves garlic smashed
- 1 cup cooked shredded soy braised chicken about 6 oz, or shredded rotisserie chicken
- ½ cup braising liquid from cooking the chicken, or 1/4 cup low sodium soy sauce mixed with 1/4 cup water and 2 tsp sugar
- 1 tbsp sriracha optional, or any hot sauce
- 3 cup Chinese broccoli leaves separated from stems, stems cut into thin sticks, tightly packed (about 1 small bunch)
- 2 green onions for garnish, thinly sliced
Instructions
Cooking
- Soften the noodles. Cook or soak the rice stick noodles according to the package directions. Drain and set aside.
- Flavor the oil. Heat the oil in a wok or large skillet over high heat. Add the smashed garlic and stir fry for 30 seconds, then remove and discard the garlic.
- Cook the stems. Add the Chinese broccoli stems and shredded chicken and stir fry for 1 1/2 minutes until hot.
- Add the noodles. Add the noodles, braising liquid, and sriracha. Toss rapidly for about 1 minute to coat the noodles in the sauce.
- Add the leaves. Add the broccoli leaves, toss for 20 to 30 seconds until just wilted, and remove from the heat.
- Serve. Serve immediately, topped with green onions and extra sriracha if you like.
