Crispy Shredded Chicken Noodle Stir Fry
A quick and delicious dish combining tender noodles with crispy chicken and fresh vegetables, perfect for busy weeknights.
Ingredients
Main ingredients
- 5 oz dried rice stick noodles See note 1
- 2 tbsp oil (vegetable, canola, or peanut oil)
- 2 cloves garlic, smashed See note 2
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken
- ½ 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 Chinese broccoli, leaves separated from stems About 1 small bunch; cut stems vertically into thin sticks
Instructions
Preparation
- Cook or soak the rice stick noodles according to packet instructions. Drain and set aside.
- Heat the oil in a wok or large fry pan over high heat.
- Add the garlic and stir fry for 30 seconds to flavor the oil. Remove and discard the garlic.
Cooking
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- Add the noodles, braising liquid, and Sriracha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute.
- Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat.
Serving
- Serve immediately, garnished with extra Sriracha or sliced green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Customize by adding different veggies or proteins as desired.