This Crispy Shredded Chicken Noodle Stir Fry takes just 10 minutes to make using both the meat and braising liquid from my Slow Cooker Crispy Chinese Shredded Chicken recipe. The shredded chicken is juicy inside and crisp on the outside which is a fabulous contrast to the slippery noodles. There is almost an entire bunch of Chinese broccoli in this stir fry, which makes this a complete meal.
“This noodle stir fry is off the charts when it comes to effort vs output.”
This is an example of a fast meal you can make using Slow Cooker Crispy Chinese Shredded Chicken which is great for freezing. When it comes to fast meals, this is by far my best for effort vs output. These stir fry noodles are a complete meal with almost an entire bunch of Chinese broccoli tossed throughout the noodles and it honestly takes just 10 minutes to make using leftover Slow Cooker Crispy Chinese Shredded Chicken. And it’s not just the chicken that is used, I also use the braising liquid as the stir fry sauce.
The braising liquid for the Slow Cooker Crispy Chinese Shredded Chicken is made using Chinese cooking wine (or sherry), light soy sauce, vinegar, ginger, garlic and sugar which are classic Chinese flavours. It then gets the benefit of the flavour and juices of a chicken slow cooking in it for 8 hours. So the sauce has some serious flavour, flavour that is impossible to replicate using sauces and pastes from jars. It is pure gold. And it probably costs all of $1.50 for the ingredients that go into it (a large bottle of Chinese cooking wine is $0.99 at my local Asian store!).
When it comes to Asian food, I can’t resist a bit of a kick so I added a generous squeeze of Sriracha sauce. But you can leave this out if you want to, or substitute with whatever your hot sauce of choice is. Or use fresh chillies or a chilli paste. Whatever rocks your boat!
“Using a smashed garlic clove for the stir fry rather than mincing garlic is not only a great shortcut but also removes the risk of ending up with little bits of burnt garlic throughout your stir fry.”
One tip that makes this slightly faster to cook than other stir fries is the way I get the garlic flavour into it. Rather than mincing garlic, I crush a clove with the side of my knife, slip the skin off then stir fry it to infuse the oil with the flavour. Just for 30 seconds or so. Then discard the garlic.
This serves two purposes. Firstly, it is faster than finely chopping a garlic clove or saves on washing up a garlic crusher. Secondly, you won’t get little burnt bits of garlic in your stir fry. Because stir fries need to be cooked over very high heat (screaming hot, as high as your stove will go), depending on how heavy based your wok / fry pan is, minced garlic has a tendency to burn quickly. This results in little black bitter bits of garlic all through your stir fry.
So I find that using a smashed garlic clove achieves the same flavour result with less failure risk and it’s more time efficient. 🙂
It’s hard to pick what I love best about these noodles. The slippery noodles coated in the sweet, salty sauce with a hit of chili, garlic and ginger? The shreds of chicken clinging to them that are crisp on the outside and juicy on the inside? The Chinese broccoli that blends so well into the noodles that no one would guess there’s almost a whole bunch in there?
Hmm. Why be forced to pick?
Oh. And how could I forget the kicker? Dinner on the table in 10 minutes.
I would love to hear what you think! If you have any questions at all, just leave them in the comments section below and I’ll be sure to answer them.
Happy cooking! – Nagi
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Crispy Shredded Chicken Noodle Stir Fry
- 5 oz / 150g dried rice stick noodles (see note 1)
- 2 tbsp oil (vegetable, canola or peanut oil)
- 2 garlic cloves , smashed (see note 2)
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken ("Shredded Chicken")
- 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3)
- 1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional)
- 3 cups (tightly packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks) (about 1 small bunch)
- Cook / soak rice stick noodles according to packet instructions. Drain and set aside.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 30 seconds to flavour the oil. Remove and discard garlic.
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- Add the noodles, braising liquid and Sriracaha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute. The sugar in the braising liquid should make the noodles char a bit.
- Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat. The Chinese broccoli leaves will continue to cook from the residual heat.
- Serve immediately.
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