When I was a kid, I always thought Chinese food was really hip ( I know old lady slang…lol). When I saw it being ordered on TV shows or in movies, I thought someday I will be ordering to-go Chinese (kid goals). Fast forward a few years, and I would rather make my own Chinese. Spicy Chicken Noodle Stir Fry is take-out at home!
Tim is not a huge fan of take-out Chinese. I, on the other hand, love it! As a compromise, I make it at home.
Stir fry with noodles is one of my favorites, specifically rice noodles. Rice noodles are noodles made from rice. Just rice flour and water. Sometimes other ingredients such as tapioca or corn starch are added to improve the transparency or increase the gelatinous and chewy texture of the noodles. For tips on how to cook rice noodles head over to The Kitchn.
The key to making stir fry at home for me is two-fold. First, you have to have a wok. Even if you only use it a few times a year, it’s so much easier to use than a skillet fro stir-fry.
Second, prep everything beforehand. Then it’s just a matter of stir-frying. For instance, in this recipe, I cooked the noodles while I chopped the bok choy and green onions. Use a large cutting board and separate everything on it.
Chop the garlic and ginger and set aside on the cutting board. Mix the chili sauces in a small bowl set aside. In a measuring cup mix the stock, soy sauce, and sugar; set aside. Finally, in a small bowl, mix the cornstarch and water setting aside. Now you are ready to stir fry!
I will admit that prepping does make for a few extra dishes, but it is so worth it. Stir-frying goes fast, and you need to be ready.
Spicy Chicken Noodle Stir Fry cooks in less than 15 minutes. Now, this does not include the prep time, which depending on your knife skills, can be pretty quick.
This dish is pretty spicy, so feel free to go with less in the chili department. As you know, if you follow the blog, Tim loves spicy food, and this stir-fry fits the bill.
Looking for take-out that you don’t have to take-out? Try our Spicy Chicken Noodle Stir Fry!Print
7 ounces rice noodles
2 tablespoons avocado oil, divided
1 head bok choy, sliced, greens and whites separated
3 green onions, sliced, greens and whites separated
2 tablespoons minced fresh ginger
2 cloves garlic, chopped
2 tablespoons sweet chili sauce
1 teaspoon chili paste
1 pound ground chicken
2 cups chicken stock
3 tablespoons soy sauce
2 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon water
Crushed red pepper and sliced green onions for garnish.
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add bok choy whites cooking and stirring, for 1 minute. Add bok choy greens; cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl and set aside.
Add the remaining 1 tablespoon oil, scallion whites, ginger, garlic, sweet chili sauce, and chili paste to the pan. Add ground chicken and cook until no longer pink, 3 to 5 minutes.
Add stock, soy sauce, and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring mixture to a boil and cook, stirring, until slightly thickened, about 1 minute.
Stir in the reserved rice noodles and bok choy; cook, stirring until heated through, and coated with sauce, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
Tip: Sweet Chili Sauce and Chili Paste are available in the Asian section of your local Supermarket.
Keywords: ground chicken, wok chop, green onions, chili sauce, garlic, ginger, stir fry