Dinners

Filipino Stir-fried Noodles and Chicken

Name: Filipino Stir-fried Noodles and Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 250 g (9 oz) rice vermicelli noodles; 1 tbsp olive oil; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 onion, finely diced; 1 tbsp freshly minced garlic; 2 cups (150 g) finely sliced wombok cabbage or green cabbage; 1 carrot, cut into matchsticks; 1 celery stalk, finely sliced; 100 g (3½ oz) snow peas (mangetout), trimmed; 1 cup (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 cracked black pepper; 2 spring onions (scallions), sliced into batons; 1 lime, quartered

4 servings

servings

10 minutes

active time

22 minutes

total time

Start Cooking

Ingredients

250 g (9 oz) rice vermicelli noodles

1 tbsp olive oil

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

1 onion, finely diced

1 tbsp freshly minced garlic

2 cups (150 g) finely sliced wombok cabbage or green cabbage

1 carrot, cut into matchsticks

1 celery stalk, finely sliced

100 g (3½ oz) snow peas (mangetout), trimmed

1 cup (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 cracked black pepper

2 spring onions (scallions), sliced into batons

1 lime, quartered

Directions

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.)

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 onion and garlic. Cook, stirring, for 30 seconds.

Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.

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 and toss them in the sauce for 1–2 minutes.

Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice.

Nutrition

Serving Size

one pan

Calories

590

Total Fat

10.3 g

Saturated Fat

2.3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

119.3 mg

Sodium

1303.8 mg

Total Carbohydrate

84 g

Dietary Fiber

11.3 g

Total Sugars

9.8 g

Protein

39.2 g