Curtis Stone's stir-fried rice noodles with chicken and vegetables.


 
Super easy, this recipe requires little chopping (often the bane of a tired cook). You can even buy shredded carrots and sliced mushrooms to make life even easier and using the ready chopped garlic and chilli sauce gives a deep flavourful hit.

You can easily play around with this noodle stir-fry to adapt to different dietary requirements. Omit the meat and use tofu for a vegetarian option (you can stir through a whisked egg at the end of cooking for extra protein). This dish can also be made gluten free (read more below).

What you’ll need to make this family friendly stir-fry recipe

  • Oyster Sauce: made from dried oysters, soy sauce and sugar, oyster sauce packs a mighty punch, adding an amazing umami element to stir-fries, marinades and glazes.
  • Soy sauce: make sure you use light soy sauce as dark is used more for colour and is a bit overwhelming.
  • Chilli garlic sauce: although optional, I recommend you always have a jar of the chilli garlic sauce in the fridge. Medium in heat, it works as both condiment as well as added to stir-fries.
  • Pad Thai noodles: these versatile noodles can be served cold in a salad or warm as in this stir-fry recipe.
  • Chicken mince: so much easier to cook than strips which can tend to overcook. You can swap for pork mince if preferred. 
  • Mushrooms: we just use cup mushrooms, but buttons or a mixture of shiitake, enoki and oyster can be used. Avoid large field mushrooms as they tend to make the stir fry look a bit grey. Instead they are best stuffed or used as an alternative to meat in a burger, or simple top with a dab of garlic butter and cooked in the air fryer.  
  • Carrot: we say to cut the carrot into matchsticks, but I opt for the easier option of coarsely grating them (sshhhh). 
  • Onions: we use sliced brown onion in our chicken stir-fry as a flavour base and then thinly sliced green onion for a fresh oniony hit at the end.

  • Step 1
    In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tablespoons water.
  • Step 2
    In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.
  • Step 3
    Heat 1 tablespoon of the oil in a wok or large heavy frying pan over medium-high heat. Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through.
  • Step 4
    Transfer the chicken to a heatproof bowl and set aside.
  • Step 5
    In the wok over high heat, heat the remaining 1 tablespoon oil. When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.
    • Step 6
      Divide the noodle mixture among 4 serving bowls. Garnish with spring onion and serve immediately.

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