Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Vegetable Stir-fry with Crispy Noodles | tamingofthespoon.com

Chicken and Vegetable Stir-fry with Crispy Noodles

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vietnamese

Description

Seasoned chicken stir fried with vegetables and oyster sauce and served over crispy fried ramen noodles.


Ingredients

Scale

For the crispy noodles

  • 2 packages ramen noodles, season packet discarded
  • 3 tablespoons canola oil

For the stir-fry

  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon sesame oil
  • 3/4 pounds (about 1 1/2 cups) boneless, skinless chicken breasts, cut into thin strips (see Notes)
  • 6 ounces (about 2 cups) bite-sized broccoli florets
  • 6 ounces (about 1 1/2 cups) sliced carrots
  • 1 tablespoon canola oil, divided
  • 1 large clove garlic, smashed
  • 1/4 cup oyster sauce
  • 1 1/4 cup vegetable broth
  • 2 teaspoons cornstarch mixed with 1 tablespoon broth or water until smooth

Instructions

For the crispy noodles

  1. Boil noodles. Boil 4 cups water in a saucepan. Add noodles and cook 3 minutes or until noodles are soft, stirring occasionally. Use a fork or chopsticks to separate the noodles. Drain noodles.
  2. Heat oil. In a large cast-iron skillet, heat 1 tablespoon oil until hot.
  3. Add noodles. Add noodles and arrange into an even layer. Drizzle 1 tablespoon oil over the top. Let the noodles cook undisturbed until the underside is lightly browned, 8-10 minutes. Adjust the heat if noodles start to brown too quickly. Shake the skillet occasionally to prevent the noodles from sticking and add more oil if necessary.
  4. Flip. To cook the other side, use a spatula to loosen the noodles and slide them out of the pan and on to a plate. The noodles should be cooked together and slide out like a large pancake. Invert another plate on top of the noodles. Hold both plates tightly together and flip the noodles over.
  5. Cook other side. Add another tablespoon of oil to the pan. Use a spatula to transfer the noodles back to the pan. Cook until the underside is lightly browned, 8-10 minutes more.
  6. Extra step (optional). To get the noodles extra crispy, put the skillet in the oven and bake the noodles in a 350 degree oven for 10 minutes.

For the stir-fry

  1. Mix spices. Mix together ground pepper, celery salt, granulated garlic, and ground ginger in a small bowl.
  2. Season chicken. Sprinkle spice mixture over chicken and stir until chicken is evenly coated with spices. Add sesame oil and mix until chicken is evenly coated with oil. Set aside.
  3. Season oil. Heat 1/2 tablespoon canola oil in a medium sized wok over medium-high heat until oil begins to shimmer. Add garlic and stir until garlic is fragrant and starts to brown. Remove garlic from pan and discard. Rotate and tilt pan so that oil evenly coats the bottom and sides.
  4. Cook chicken. Add chicken in an even layer around the wok. Let the chicken sit a minute or so until it starts to brown. Then stir the chicken and let cook until lightly browned all over and chicken is just cooked through. Add in oyster sauce and stir until the chicken is evenly coated. Transfer chicken to a a clean bowl or plate.
  5. Brown veggies. Add remaining 1/2 tablespoon of oil to the pan and return to medium-high heat. When oil begins to shimmer, add broccoli and cook 1-2 minutes, stirring occasionally. Add carrots. Cook vegetables, stirring occasionally, until lightly browned, about 3-5 minutes.
  6. Simmer veggies. Add vegetable broth and bring mixture to a simmer. Cover pan and let vegetables cook until tender-crisp, about 3 minutes.
  7. Mix. Uncover pan, add chicken and any accumulated juices back to pan. Stir to combine.
  8. Thicken sauce. Stir cornstarch mixture to re-combine and add to pan. Stir everything together until cornstarch mixture is evenly mixed with the broth in the pan. Bring mixture to a simmer. Cook until sauce thickens slightly.
  9. Serve. To serve, using a knife or your hands, divide the noodles among four plates. Top with chicken, vegetables and sauce from the pan. Serve immediately.

Notes

  • To cut chicken, slice the breasts across the grain into 1/4 inch thick strips. For larger pieces, cut the strips into 3-4 pieces so that all the chicken pieces are approximately the same size.
  • Oyster sauce can be found in the Asian aisle of most grocery stores and at Asian grocery stores.
  • To save getting yet another pan dirty, I boil the water and cook the ramen noodles in the wok. After I drain the noodles, I wipe out the wok with a paper towel and use it to cook the stir-fry.

Keywords: chicken stir-fry, Vietnamese stir-fry

Right Menu Icon