This meal starts with a Rotisserie Chicken and it’s incredibly versatile as you can use any vegetables that you have in your fridge and any type of Asian noodles like rice noodles, egg noodles or vermicelli.
The key is the tasty sauce which combines balanced flavors:
- Dark soy sauce – for deep flavor and appetizing color
- Light soy sauce or low-sodium soy sauce – for seasoning
- Oyster sauce – umami flavor
- Vinegar – to balance the sweet and savoury
- Sugar – for a sweet touch
The dish is so simple that there’s no recipe per se… Just follow these tips:
- Use 1 cup of sliced Rotisserie chicken meat per serving (it can be breast or dark meat).
- 1/2 cup of sliced aromatics per serving such as garlic, shallots, onions and/or spring onion
- 1 cup of sliced vegetables per serving. For example, broccoli, cabbage, carrots, gailan, bok choy,mushrooms, carrots etc.
- 1 tablespoon vegetable oil
- About 100g / 3.5 oz of dry noodles per serving
- Sriracha or fresh chilis (optional)
Have all ingredients ready by the stove before you start cooking, remember? It’s a breeze to make this dish!
For the sauce, here’s the quantity per serving
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce or low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 tablespoon water
Mix the sauce ingredients together in a bowl.
- First, cook the dry noodles according to the package instructions, set aside. The noodles should be al dente as they will be sautéed again later. If the noodles are sticking together, use a pair of chopsticks to gently loosen and separate the strands.
- Heat a frying pan over high heat, add the oil, reduce the heat to medium
- Stir fry the aromatics till fragrant, about less than a minute
- Add the vegetables, quickly stir fry till cooked but not too soft. The vegetables should still be a little crunchy.
- Add the cooked noodles back in the frying pan, quickly mix everything together. Taste and adjust seasoning if necessary.
- Add the sliced Rotisserie chicken meat, just to heat through.
- Sprinkle sliced spring onions and chili on top and serve!
TIP: The sauce is a good base for most types of fried noodles like rice noodles or egg noodles. However, if you opt to use vermicelli or thin strand noodles, you should reduce the sauce quantity…
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