Curtis Stone’s stir-fried rice noodles with chicken and vegetables Recipe

Curtis Stone’s stir-fried rice noodles with chicken and vegetables is a delicious and easy-to-make dish that features tender chicken, fresh vegetables, and rice noodles tossed in a savory sauce. This recipe brings together a balance of flavors and textures, making it a perfect meal for any night of the week. Here’s how you can make it:

Curtis Stone’s Stir-Fried Rice Noodles with Chicken and Vegetables

Ingredients:

  • For the Sauce:
    • 1/4 cup soy sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon sesame oil
  • For the Stir-Fry:
    • 8 ounces (225g) dried rice noodles
    • 2 tablespoons vegetable oil
    • 1 pound (450g) boneless, skinless chicken breasts or thighs, thinly sliced
    • 2 cloves garlic, minced
    • 1 small onion, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 1 carrot, julienned
    • 1 cup broccoli florets
    • 1 cup snow peas, trimmed
    • 2 green onions, sliced
    • Fresh cilantro leaves, for garnish
    • Lime wedges, for serving

Instructions:

  1. Prepare the Sauce:
    • In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, rice vinegar, sugar, and sesame oil until the sugar is dissolved. Set aside.
  2. Prepare the Rice Noodles:
    • Cook the rice noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
  3. Stir-Fry the Chicken and Vegetables:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
    • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
    • Add the minced garlic and sliced onion and cook until fragrant and the onion begins to soften, about 2 minutes.
    • Add the red bell pepper, carrot, broccoli, and snow peas. Stir-fry for about 5 minutes, until the vegetables are tender-crisp.
  4. Combine and Serve:
    • Return the cooked chicken to the skillet with the vegetables.
    • Add the cooked rice noodles and pour the sauce over the top.
    • Toss everything together to combine well and heat through, about 2-3 minutes.
    • Garnish with sliced green onions and fresh cilantro leaves.
    • Serve immediately with lime wedges on the side.

Tips:

  • Vegetables: Feel free to substitute or add any of your favorite vegetables to this stir-fry, such as mushrooms, zucchini, or baby corn.
  • Protein: You can also use shrimp, beef, or tofu in place of chicken.
  • Noodles: Ensure the rice noodles are not overcooked, as they will continue to cook slightly when stir-fried with the other ingredients.

Curtis Stone’s stir-fried rice noodles with chicken and vegetables is a versatile and flavorful dish that you can easily adapt to your taste preferences. Enjoy this quick and satisfying meal any night of the week!

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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