Shredded Chicken Noodle Stir Fry with Chinese Broccoli
Rice stick noodles tossed with shredded soy braised chicken and Chinese broccoli in a savory sauce.
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.
Notes
Substitutions: Broccolini or bok choy can replace Chinese broccoli, and any cooked chicken can replace the braised chicken.
Tips: Prep everything before heating the wok because stir fries cook fast.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat in a skillet with a splash of water until it reaches 165 degrees F.