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Caramelised chicken and rice noodle stir-fry recipe
Caramelised chicken and rice noodle stir-fry recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious caramel chicken stir-fry with veggies, perfect for a family dinner.
Ingredients:
  • 1 bunch choy sum
  • 70g rice vermicelli noodles
  • 18.20 gm peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 3 tsp finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 70g (1/4 cup) tomato paste
  • 45g (1/4 cup, lightly packed) brown sugar
  • 21.00 gm light soy sauce
  • 20.00 ml Chinese cooking wine
  • 62.50 ml chopped fresh coriander leaves, plus extra leaves, to serve
  • 2 green shallots, trimmed, thinly sliced
Instructions:
  • Prep the choy sum by removing the stems, chopping them coarsely, and cutting the leaves into thirds. Place the leaves and noodles in a heatproof bowl and cover with boiling water. Let them soak for 7 minutes, then drain and set aside.
  • While the oil is heating in a wok on high heat, add half of the chicken and cook for about 5 minutes until golden brown, turning halfway through. Transfer the cooked chicken to a plate using tongs and repeat with the remaining chicken.
  • In the wok, combine choy sum stems, ginger, and garlic. Stir-fry until aromatic. Mix in the tomato paste and cook for 1 minute. Pour in 80ml (1/3 cup) water, then add brown sugar. Simmer until slightly thickened for about 5 minutes.
  • Add the chicken back to the wok with the soy sauce and wine. Simmer and stir occasionally for 20 minutes until the sauce thickens. Mix in the drained noodles and leaves using tongs until fully combined. Stir in the chopped coriander and half of the shallot. Transfer to a serving platter and garnish with remaining shallot and extra coriander leaves before serving.

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