Recipe

Chicken, vegetable and rice noodle stir-fry

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Chicken, vegetable and rice noodle stir-fry
  • 500 gram fresh wide rice noodles
  • 1 tablespoon sesame oil
  • 500 gram breast fillets, sliced thinly
  • 250 gram oyster mushrooms, sliced thinly
  • 1/4 cup (60 millilitres) oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 2 teaspoon sambal oelek
  • 250 gram baby spinach leaves
  • 1/4 cup coarsely chopped fresh coriander

Method

Chicken, vegetable and rice noodle stir-fry
  • 1
    In large heatproof bowl, cover noodles with boiling water. Separate noodles with fork; drain.
  • 2
    Heat oil in wok; stir-fry chicken, in batches, until browned all over and cooked through.
  • 3
    Add mushrooms to wok; stir-fry until just tender. Return chicken to wok with noodles, sauces, sugar and sambal oelek; stir-fry until heated through.
  • 4
    Remove from heat. Add baby spinach and coriander; toss gently to combine.

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