Ten-Minute Crispy Shredded Chicken Rice Noodle Stir-Fry

Ingredients

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• 5 oz / 150 g dried rice stick noodles
• 2 tbsp oil (vegetable, canola or peanut)
• 2 garlic cloves, smashed
• 1 cup crispy Chinese-style slow-cooked shredded chicken
• 1/2 cup braising liquid from the shredded chicken
• 1 tbsp sriracha or other hot sauce or chili paste (optional)
• 3 cups (tightly packed) Chinese broccoli, leaves separated from stems, stems cut into thin sticks (about 1 small bunch)

Instructions

1. 1

   Prepare the noodles by soaking or boiling them as directed on the packet. Drain and set aside.

2. 2

   Heat the oil in a wok or large frying pan over high heat.

3. 3

   Stir-fry the garlic for 30 seconds to perfume the oil, then lift it out and discard it.

4. 4

   Add the broccoli stems and the shredded chicken and stir-fry for 1½ minutes.

   
6. 5

   Add the noodles, braising liquid and sriracha (if using) and toss quickly and constantly for about 1 minute.

   
7. 6

   Throw in the broccoli leaves, toss through, and take the pan off the heat; the leftover heat will wilt the leaves.

   
8. 7

   Serve right away.