Filipino Stir-fried Noodles and Chicken
Servings: 4
Calories: 510kcal
You’ll be amazed by the gorgeous depth of flavour of this easy, simple, economical dish. Filipino Stir-fried Noodles and Chicken is a one-pan wonder, just as suitable for weeknight family meals or entertaining a crowd.
Ingredients
- 250 g rice vermicelli noodles
- 1 tbsp olive oil
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 150 g finely sliced wombok cabbage or green cabbage
- 1 carrot, cut into matchsticks
- 1 celery stalk, finely sliced
- 100 g snow peas (mangetout), trimmed
- 250 ml chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (see note 1 for substitutes)
- 1 tsp white sugar
- 1 tsp freshly cracked black pepper
- 2 spring onions (scallions), sliced into batons
- 1 lime, quartered
Instructions
- Prepare the noodles – Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.)
- Cook the chicken – Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat.
- Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through.
- Add the veggies – Add the onion and garlic. Cook, stirring, for 30 seconds.
- Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.
- Finish the sauce – Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering.
- Add the noodles – Add the noodles and toss them in the sauce for 1–2 minutes.
- Rest – Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2).
- Serve – Toss the spring onion through and serve immediately with a squeeze of lime juice.
Notes
Note 1 – The oyster sauce combined with the chicken stock is what gives this recipe a complex flavour. You can substitute the oyster sauce with tamari or all-purpose soy sauce – it will be a more subtle flavour, but equally delicious!
Note 2 – The longer the noodles sit, the more the sauce will absorb into the noodles, creating a delicious depth of flavour.
MAKE AHEAD
Save even more time by meal prepping! Here’s how: Rice vermicelli noodles – Prepare the noodles as per the recipe and refrigerate in an airtight container for up to 3 days. Chicken – Slice the chicken ahead of time and refrigerate in an airtight container until the chicken expiry date. Vegetables – Wash the vegetables so they are ready to go when you’re ready to cook! The cabbage can be sliced ahead of time and refrigerated in an airtight container (with a sheet of paper towel on top and bottom to absorb moisture) for up to 3 days (or longer depending on the original freshness of the cabbage).LEFTOVERS
Filipino Stir-fried Noodles and Chicken is even better the next day! Refrigerate leftovers in an airtight container for up to 3 days. Not suitable to freeze.Nutrition Facts
Filipino Stir-fried Noodles and Chicken
Amount per Serving
Calories
510
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
121
mg
40
%
Sodium
1531
mg
67
%
Potassium
714
mg
20
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
32
g
64
%
Vitamin A
3005
IU
60
%
Vitamin C
39
mg
47
%
Calcium
88
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
