Name: Stir fry clear rice noodle with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 8 oz (230 gram) of sliced Chicken, or Pork, or shrimps, or 2 fried eggs thinly sliced; 5 small bean treads clear rice noodle soaked (15 minutes) drain and set aside; 2 leaves of Napa cabbage julienne; 1 small carrot julienne; 1 stalk of celery julienne; 2 green onions for garnish; Half red bell pepper; 3 tablespoon of seasoning soy sauce; 2 tablespoon of thick soy sauce (dragon brand); 2 tablespoon of fish sauce; 1 teaspoon of sugar; Mix all the seasoning together and set aside; 1/2 teaspoon of black pepper; 3 tablespoon of vegetable oil for stir fry; 1 cup of chicken broth

Stir fry clear rice noodle with Chicken

“Stir fry clear rice noodle with Chicken” is a convenient and speedy recipe designed to suit busy mothers, coming together in just 30 minutes. This dish is known for its harmonious blend of sweet, salty, and oily sauces that coat the ingredients, creating a delightful flavor profile. It features sliced chicken, although pork, shrimp, or fried eggs can be used as alternative proteins. The noodles used in this recipe are clear rice noodles, which are soaked for 15 minutes to soften them before cooking.

To begin, the chosen protein is stir-fried in a hot wok or frying pan with garlic until it is no longer pink. Then, julienne-cut vegetables such as Napa cabbage, carrot, celery, and red bell pepper are added to the wok. A mixture of seasoning soy sauce, thick soy sauce, fish sauce, sugar, and black pepper is prepared and set aside to infuse the dish with its savory flavors. Additional chicken broth is used as needed to soften the vegetables.

The soaked and drained clear rice noodles are introduced to the wok, along with the seasoning sauce and the remainder of the chicken broth. The ingredients are stir-fried until the noodles are soft and all elements are thoroughly heated. The dish is then taken off the heat and garnished with green onions and, if using, scrambled eggs cut into long strips. The result is a satisfying stir-fry that bursts with flavor. It can be served piping hot, accompanied by chili sauce and lime juice for an added zing. This recipe offers a quick and delicious option for families on the go.

Ingredients

8 oz (230 gram) of sliced Chicken, or Pork, or shrimps, or 2 fried eggs thinly sliced
5 small bean treads clear rice noodle soaked (15 minutes) drain and set aside
2 leaves of Napa cabbage julienne
1 small carrot julienne
1 stalk of celery julienne
2 green onions for garnish
Half red bell pepper

For the seasoning sauce

3 tablespoon of seasoning soy sauce
2 tablespoon of thick soy sauce (dragon brand)
2 tablespoon of fish sauce
1 teaspoon of sugar
Mix all the seasoning together and set aside
1/2 teaspoon of black pepper
3 tablespoon of vegetable oil for stir fry
1 cup of chicken broth

If you use eggs, scramble fry cut to long strips set aside and put it last when the noodle is done.

Directions to make Stir fry clear rice noodle with Chicken

In a hot wok or fry pan heat oil until hot, brown garlic, add meat stir fry until no longer pink
Add carrot, lily flowers, ½ cup of chicken broth (save 1/2 later) stir fry until tender
Add the rest of vegetables stir fry for 2 minutes if needed add more broth to soften the veggie
Add noodle and sauce and the rest of the chicken broth stir fry until the noodle is soft and everything is hot
Turn the heat off
Sprinkle with black pepper and garnish with green onions, cooked eggs and mix well
Serve hot with chili sauce and lime juice

Enjoy