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!