STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

Stir-Fried Rice Noodles With Chicken and Vegetables image

A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.

Provided by English_Rose

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons vegetable oil
1 chicken breast, shredded
1 egg
6 1/2 ounces rice noodles, broad variety, soaked as per instructions on the packet, drained
2 1/2 ounces greens, roughly chopped
4 ounces broccoli florets
1 tablespoon fish sauce
1 tablespoon sugar
1 1/2 teaspoons dark soy sauce
1/2 tablespoon light soy sauce
2 tablespoons stock (optional)
1/2 teaspoon ground black pepper

Steps:

Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.

Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5