So, I had to kind of clean out my fridge to some meal prepping that I did previously and I was craving some stir fry! I recently went to an asian market here in the Des Moines metro. It was my first time in an Asian Market and I am thinking of making another post about that, so stay tuned. I saw way to many bags of rice in different shapes and sizes, a lot of variations on soy sauces, stir fry sauces, woks, candy. It was amazing.
I bought some rice noodles and I have been hooked ever since. I also bought some stir fry sauce, and some packs of miso soup. Today I’ll be showing you what I used to make this Rice noodle chicken stir fry! Here are the ingredients:
- 1/2 a packet of rice noodles
- 1/2 a pack of Bella mushrooms (they were pre-sliced)
- 1 head of broccoli
- 1 cup of already cooked chicken (these were hindquarters that I had over the weekend, took the skins off, and sliced them in bite sized pieces)
- 2 tablespoons of Soy sauce (more if desired)
- 2 tablespoons of the vegetarian stir fry
- 1 tablespoons of minced garlic (more if desired)
- Salt and pepper to your preference
- Red pepper flakes (optional)
- 1/2 Tablespoon of grated ginger (optional)
- 1 carrot (I had some baby carrots that I julienned)
- Olive Oil
After you set up your mise en place (everything ready), I used a 12-inch non stick pan, put some Olive Oil in the pan (I did one big splash of it). At the same time I had my kettle, which I filled with water and let it sit on high.
I sautéed the mushrooms and added a sprinkle of salt.
While they were sautéing, I cut up the head of broccoli and added it to the pan (about 3 mins), after that I added the chicken and the garlic with my first round of red pepper flakes. I sautéed it for 5 mins.
At this point my kettle told me it needed my attention, so I took it out and in a big bowl (where I had my rice noodles) I covered them with hot water for 8-10 mins and I left them on the side. At this time I lowered the temperature of our pan to simmer. I let them all hang out like middle school girls gossiping in the school cafeteria. (In adult terms, I set them aside. Let them build their own flavors)
Just before the noodles were done, in a small bowl I added the stir fry sauce, soy sauce, a little bit of more garlic (couldn’t help myself), and some red peppers. The stir fry sauce is really thick, so I added the soy sauce to thin it out.
When the noodles were done, I took the chicken mixture out, I put the pan. on high, so that I can quickly “fry” the noodles. When they hit the hot pan, I moved them quickly, added the chicken and veggie mix, and the sauce and made sure everything was well mixed. I added my carrots at the very last minute so that they can add an awesome crunch. They will be somewhat soften after it
When everything is said and done you will have this piece of beautiful bounty.
And its ready to plate!
This was so much better than going and get some drive through before heading to work for the afternoon/night. This will definitely keep me with a full stomach until my “coffee break” around 5:00 right before tonight’s (Wednesday) rehearsals!
Let me know what you think! What’s your favorite stir fry dish?