This vibrant stir-fry combines the chewy texture of thin rice-stick noodles with savory Chinese black mushrooms and tender chicken breast. The dish is elevated with a fragrant sauce made from ginger, soy sauces, and a hint of Madras curry powder, creating a complex flavor profile that is both comforting and exciting. It comes together in under 40 minutes, making it an ideal choice for busy weeknight dinners. The combination of crisp vegetables like snow peas and celery adds a refreshing crunch against the soft noodles and meat. Serve this hearty meal hot directly from the wok for the best texture and aroma, garnished with fresh green onions.
Stir-Fried Rice-Stick Noodles
Description
This vibrant stir-fry combines the chewy texture of thin rice-stick noodles with savory Chinese black mushrooms and tender chicken breast. The dish is elevated with a fragrant sauce made from ginger, soy sauces, and a hint of Madras curry powder, creating a complex flavor profile that is both comforting and exciting. It comes together in under 40 minutes, making it an ideal choice for busy weeknight dinners. The combination of crisp vegetables like snow peas and celery adds a refreshing crunch against the soft noodles and meat. Serve this hearty meal hot directly from the wok for the best texture and aroma, garnished with fresh green onions.Ingredients
Directions
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Place rice-stick noodles and dried Chinese black mushrooms in separate bowls. Cover with warm water and let soak for 20 minutes, or until soft and pliable.
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Drain the noodles and shake off excess water. Set aside.
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Drain the mushrooms, squeezing out excess water. Cut off and discard the tough stems at the base, then thinly slice the caps. Set aside.
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Cut the chicken breast into 1/3-inch-thick strips. Place in a bowl and set aside.
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If using, slice barbecued pork into thin julienne strips and shell/devein shrimp, patting them dry. Set aside.
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Heat a wok over medium heat until hot. Add 1 1/2 tablespoons of oil, half the ginger, and half the salt. Gently sauté for 30 seconds until fragrant.
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Increase heat to high. Add the chicken strips and stir-fry for a few seconds.
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Add the shrimp (if using) and continue to stir-fry until both chicken and shrimp are firm to the touch.
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Mix in the barbecued pork (if using). Remove the meat mixture from the wok and set aside.
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Add the remaining oil, ginger, and salt to the hot wok.
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When the oil is hot, add the sliced mushrooms, onions, celery, snow peas, and bell pepper. Stir-fry for 1 to 2 minutes until tender-crisp.
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Mix in the sugar, curry powder, light and dark soy sauces, and half of the chicken stock.
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Add the drained rice-stick noodles to the wok. Use chopsticks or tongs to lift, shake, and separate the strands until they are evenly coated with the sauce.
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Continue stir-frying for another minute until the noodles are moist and begin to cling together. Add more chicken stock if the noodles seem too dry.
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Return the reserved meat mixture to the wok. Add the shredded green onions and toss everything together until heated through.
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Taste and adjust seasoning with additional soy sauce if needed. Transfer to a serving platter and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150.9kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.9g5%
- Cholesterol 33.2mg12%
- Sodium 346.1mg15%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 2.1g9%
- Sugars 3.3g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
