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:
- 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.
- 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.
- 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.
- 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.