Stir-fry Instant Noodles (Rotisserie Chicken)
Happy new year! Here’s the first recipe of 2019, a very quick stir-fry plain instant noodles (ramen) using supermarket rotisserie chicken as a short-cut. You can also use home-cooked leftover roast chicken. This is an easy one-dish meal that takes only 15 minutes. The fried noodles reheat well in the mirowave the next day, too.
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STEP-BY-STEP PHOTOS
These are the ingredients. The sauce (bottom left) is made up of light soy sauce, kecap manis (sweet dark soy), sriracha chilli & seasoning sauce (which can be substituted with fish sauce). I’m using shredded super rotisserie chicken which is cheap and convenient.
P.S. the quantities shown in these picture are for one though the printable recipe measurements were doubled (and tested).
First cook instant ramen noodles in a pot of boiling salted water. Once the noodles start to separate when touched with chopsticks, take them out as pictured above. Don’t worry that the noodles are not fully cooked yet, as they are returning back to the wok later. Taking them out early prevents the noodles from becoming too soft after stir-frying. Rinse the noodles in a sieve through running cold tap water, then coat the noodles in sesame oil.
Stir fry shallots, garlic and chilli until fragrant. Then add choy sum (cai xin) stems and shredded chicken as pictured above. Fry quickly until the stems are just cooked.
Add previously cooked noodles to the wok and pour sauce over the noodles…
… stir fry on high heat until the sauce is evenly distributed over the noodles. Then add the choy sum leaves …
… stir-fry quickly until the leaves are withered and noodles are dry.
To serve, garnish with fried shallot oil and spring onions &/or coriander. Enjoy!
Stir-fry Instant Noodles (Rotisserie Chicken)
Use supermarket rotisserie chicken (or leftover roasted chicken) for this recipe. You can substitute the instant ramen with your favourite noodles (such as egg noodles or pasta).
Ingredients:
- 1 tsp sea salt
- 2 bundles dried plain instant ramen noodles (75g x 2)
- 2 tbsp sesame oils
- 1 tbsp cooking oil
- 4 cloves garlic minced
- 5 shallots thinly sliced
- 1 finger-length red chilli sliced thinly
- 5 stalks choy sum (cai xin/菜心) ends trimmed; stems and leaves separated & sliced to shorter sections
- 100g boneless rotisserie chicken breast shredded to large chunks
- chopped spring onions and/or coriander to garnish
- 1/2 tbsp fried shallot oil to garnish; per bowl
(A) Sauce (mix in a small bowl)
- 1/2 tbsp light soy sauce
- 1 tsp Maggie seasoning sauce (or 1/2 tsp fish sauce)
- 1/2 tbsp kecap manis (sweet dark soy sauce)
- 1 tbsp sriracha or garlic chilli sauce optional
- 4 dashes white pepper powder
Directions:
- Prepare noodles. Bring a pot of water with 1 tsp salt added to boil. Add noodles to the boiling water. As soon the noodles start separating when touched with chopsticks, take them out (it’s okay that they are not fully cooked). Run the noodles through cold tap water. Drain the noodles, then coat them evenly with sesame oil. Set aside.
- Fry aromatics, veggie stems & chicken. Heat oil in a wokpan. Stir fry garlic, shallots & chilli until aromatic. Add choy sum stems and shredded chicken. Stir-fry briefly until the stems are just cooked.
- Fry noodles and serve. Add the cooked noodles and choy sum leaves to the wok. Pour sauce ingredients (A) evenly over the noodles. Fry the noodles on high heat, evenly distributing the sauce over the noodles. Fry quickly until noodles are dry. Garnish with spring onions/coriander.