Chicken Stir Fry with Rice Noodle Recipe
Gordon's Chicken stir fry offers a delightful combination of textures. Dive into this dish, where flat wide noodles blend harmoniously with succulent chicken strips, creating a meal that promises to be a staple at your dinner table.
Ingredients
- 1/2 lb wide rice noodles (similar in shape to fettuccini)
- 1/2 lb chicken breast flattened
- 2 tbsp soy oil for stir-frying
- 2 cloves garlic, finely sliced
- 1/2 lb broccolini cut lengthways in half
- 2 tbsp. soy sauce, or to taste
- 2 whole eggs whipped
- 1/2 tbsp sea salt, or to taste
- 1/2 tbsp ground black pepper, or to taste
- 1 lime cut into wedges for serving
Instructions
Prepare the Noodles:
- Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
Prepare the Chicken:
- Cut the chicken breast into thin strips. Season with a bit of salt and pepper.
Stir-Fry Chicken and Vegetables:
- Heat the soy oil in a large wok or skillet over medium-high heat.
- Add the chicken strips and stir-fry until they are just cooked through. Remove from the wok and set aside.
- Add a little more oil, if needed, in the same wok, then add the garlic and broccolini. Stir-fry until the broccolini is bright green and tender-crisp.
Cook the Eggs:
- Push the broccolini to the side of the wok. Pour in the whipped eggs and scramble until just set.
Combine and Season:
- Return the chicken to the wok with the broccolini and eggs. Add the cooked rice noodles.
- Pour in the soy sauce and season with additional salt and pepper, as needed. Toss everything together to heat through and combine flavors.
- Serve the stir fry hot, garnished with lime wedges for squeezing over the top.
Video
Notes
Adapted from Gordon Ramsay's Ultimate Cookery Course TV Show.