Hey there, fellow food and art lovers! Robert Kline here, ready to share one of my go-to recipes that’s as much a feast for the eyes as it is for the stomach. It’s a vibrant and flavorful Chicken Stir Fry with Rice Noodles, inspired by my love for quick, healthy, and delicious meals. This dish is perfect for those busy weeknights when you’re craving a taste of Asia but short on time.
The Beauty of a Fridge Forage Meal
Great fridge forage meal – any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Image: A colorful and appetizing Chicken Stir Fry with Rice Noodles
One of the things I love most about this recipe is its versatility. It’s a true “fridge forage” meal – perfect for using up leftover veggies and those almost-forgotten packs of dried noodles we all seem to have lurking in our pantries. As an artist, I find beauty in using what I have on hand to create something new, and this dish embodies that spirit perfectly.
The Key to Perfect Rice Noodles
Great fridge forage meal – any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Image: Close up of Chicken Stir Fry with Rice Noodles highlighting the perfectly cooked noodles
The star of this dish is undoubtedly the rice noodles. They’re light, delicate, and soak up the savory sauce beautifully. My preferred choice is thin rice sticks, which only need a quick soak in hot water. Feel free to experiment with other dried noodles like pad thai noodles, vermicelli, or even egg noodles.
A word of caution: overcooked rice noodles can be a tragedy! To avoid a mushy mess, make sure to follow the package directions carefully and only cook them for a minute or two in the stir-fry. Remember, we’re going for perfectly cooked, slurp-worthy noodles!
Creating a Symphony of Flavors: The Ingredients
Great fridge forage meal – any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Image: Ingredients laid out for Chicken Stir Fry with Rice Noodles
Here’s what you’ll need to create this culinary masterpiece:
For the Chicken:
- 150 – 180 g boneless, skinless chicken breast, thinly sliced
- 1 tsp cornstarch (optional, for a more tender chicken)
- 1 tsp oil (peanut, vegetable, or canola)
For the Sauce:
- 2 tbsp oyster sauce (or substitute with hoisin sauce)
- 1 tbsp dark soy sauce (for a richer flavor and color)
- 1/2 tsp sesame oil
- 1/2 tsp sugar (optional)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) or Mirin
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
For the Stir Fry:
- 100 g dried rice noodles
- 1 tbsp oil
- 1 clove garlic, finely chopped
- 1 small onion, sliced
- 1/2 bunch choy sum or other Asian greens (bok choy, spinach, or cabbage work well too), stems separated from leaves
- 1/2 red bell pepper, sliced
- 1 carrot, peeled and sliced diagonally
- 5-7 mushrooms, sliced
- Sesame seeds and finely sliced green onions, for garnish
The Art of the Stir-Fry: Step-by-Step Guide
Great fridge forage meal – any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Image: Cooking Chicken Stir Fry with Rice Noodles in a wok
- Prepare the Chicken: In a bowl, combine the sliced chicken with cornstarch and oil (if using). This step helps to tenderize the chicken and keep it moist during cooking.
- Mix the Sauce: In another bowl, whisk together all the sauce ingredients until well combined.
- Soak the Noodles: Cook the noodles according to the package instructions. Remember, don’t overcook them!
- Heat the Wok: Heat the remaining oil in a wok or large skillet over high heat.
- Stir-Fry Time: Add the garlic and onion to the hot wok and stir-fry for 30 seconds until fragrant.
- Cook the Chicken: Add the chicken to the wok and cook for about a minute, until it changes color from pink to white.
- Add the Veggies: Add the carrot, choy sum stems, and bell pepper to the wok. Stir-fry for another minute.
- Mushrooms and Noodles: Add the mushrooms and cook for 30 seconds. Then, add the cooked noodles and choy sum leaves to the wok.
- The Grand Finale: Pour the prepared sauce over the noodles and vegetables. Toss everything together for a minute or until the leaves have wilted and the sauce thickens slightly. Remember, don’t overcook at this stage, or your noodles will break apart.
- Garnish and Serve: Transfer the stir-fry to a serving platter and garnish with sesame seeds and green onions. Serve immediately and enjoy!
Tips and Tricks from Robert Kline Art
- Veggie Variations: Don’t be afraid to get creative and use whatever vegetables you have on hand. Broccoli florets, snap peas, shredded cabbage, or even leftover roasted vegetables would be delicious additions.
- Spice It Up: For those who like a little heat, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.
- Protein Power: This recipe works equally well with other proteins. Shrimp, tofu, or thinly sliced beef would be excellent substitutes for chicken.
Great fridge forage meal – any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Image: Plating up the finished Chicken Stir Fry with Rice Noodles
Creating Art in the Kitchen
Just like art, cooking allows us to experiment, explore, and express our creativity. I encourage you to try this recipe and make it your own. And don’t forget to share your culinary creations with me! Tag #RobertKlineArt on social media so I can see your masterpieces.
For more inspiration on handcrafted gifts, DIY projects, and delicious recipes, explore the rest of the Robert Kline Art website. Happy cooking, and remember, the most important ingredient is always love!