Crispy Shredded Chicken Noodle Stir Fry

Method7 steps · about 10 min

1. 1

   Step 1: Before heating the wok, have the ready-cooked shredded chicken and its reserved cooked braising liquid ready; thaw frozen portions in the refrigerator before cooking. Smash and peel both garlic cloves, keeping them roughly intact. Wash the Chinese broccoli (3), separate the leaves from the stems and cut the stems lengthwise into thin sticks. Cook or soak the rice-stick noodles according to their packet, stopping slightly short of fully soft so they remain al dente. Drain and set aside.

   Uses 150 g dried rice-stick noodles · Water, enough to cook or soak the noodles according to their packet · 3 tightly packed cups Chinese broccoli, about 1 small bunch

2. 2

   Step 2: Heat all the measured oil in a wok or large frying pan over high heat.

   Uses 2 tbsp vegetable, canola or peanut oil

3. 3

   Step 3: Add the already peeled and smashed garlic cloves (2) to the hot oil. Stir-fry for about 30 seconds to flavour the oil, then remove and discard the cloves before they burn.

   Infuse garlic oil · 1 minUses All the heated oil · 2 garlic cloves, smashed and peeled

4. 4

   Step 4: Add all the prepared Chinese broccoli stems and the cup of ready-cooked shredded chicken. Stir-fry for about 1 ½ minutes, tossing to crisp the chicken and cook the stems. Keep the leaves aside.

   Fry chicken and broccoli stems · 2 minUses All the infused oil remaining in the wok · All the washed thin-cut stems; retain the prepared leaves · 1 cup ready-cooked Slow Cooker Crispy Chinese Shredded Chicken

5. 5

   Step 5: Add the drained noodles, all the reserved cooked braising liquid and the optional Sriracha. Stir-fry for about 1 minute, tossing rapidly to coat the noodles; the sugar in the sauce may lightly char them. Continue as needed until the chicken and sauce are thoroughly reheated, with chicken reaching 74°C / 165°F.

   Toss noodles in sauce · 1 minUses The complete chicken-and-stem mixture · All the drained noodles · ½ cup reserved cooked braising liquid from the same chicken recipe · 1 tbsp Sriracha sauce, optional

6. 6

   Step 6: Add all the reserved Chinese broccoli leaves and toss through the hot noodles until they begin to wilt. Remove from the heat; the leaves will continue cooking in the residual heat.

   Uses The complete hot stir-fry · All the washed reserved Chinese broccoli leaves

7. 7

   Step 7: Divide between two bowls and serve immediately.

   Uses The entire completed stir-fry