Stir-Fried Rice Noodles with Chicken and Napa Cabbage Recipe
This simple wok dish is reminiscent of Chinese street food – quick, hot, and full of flavor. Thin rice noodles, juicy chicken, and crunchy napa cabbage come together into something like “Chinese pan-fried noodles” that are perfect for a quick after-work dinner.
A fast, one-pan stir-fry that delivers the comforting feel of takeout noodles with simple ingredients you can find in any supermarket. The combination of tender chicken, springy rice noodles, and crunchy napa cabbage makes it both satisfying and light.
Chef's tips
Do not over-soak the rice noodles – if they become too soft, they will break and turn mushy in the pan. Have all ingredients prepped before you start frying; stir-fries cook very quickly and you won’t have time to chop in between steps.
How to serve
Serve in warm bowls, topped with extra spring onion and chili. It pairs well with a simple cucumber salad with rice vinegar or with quick pickled vegetables for contrast.
Ingredients
- thin rice noodles (vermicelli) - 150 g
- chicken breast boneless, skinless - 300 g
- napa cabbage about 1/2 medium head - 300 g
- carrot medium - 1 piece
- garlic - 3 cloves
- fresh ginger about a 2 cm piece - 10 g
- light soy sauce - 3 tablespoons
- dark soy sauce for color, can be omitted - 1 tablespoon
- rice vinegar can be replaced with apple cider vinegar - 1 tablespoon
- neutral oil for frying - 3 tablespoons
- sesame oil optional - 1 teaspoon
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoons
- white and green parts of spring onion - 2 pieces
Preparation
- Pour very hot water over the rice noodles in a large bowl and set aside for 5–7 minutes, until they soften. Drain, rinse with cold water, and set aside to drain very well.
- Cut the chicken breast into thin strips. In a bowl, mix 1 tablespoon light soy sauce and 1 tablespoon oil, add the chicken, toss to coat, and set aside while you prepare the vegetables.
- Cut the napa cabbage lengthwise into quarters, remove the hard core, and slice into thin strips. Peel the carrot and cut into thin matchsticks or very thin half-slices. Slice the spring onion on the diagonal, keeping the white and green parts separate.
- Peel and finely chop the garlic. Peel the ginger and cut into thin matchsticks.
- In a small bowl, mix the remaining 2 tablespoons light soy sauce, the dark soy sauce, rice vinegar, sesame oil, and chili.
- Heat 2 tablespoons oil in a large frying pan or wok over high heat. Add the chicken in a single layer and stir-fry for 3–4 minutes, stirring frequently, until the meat turns white and lightly browned. Transfer the chicken to a plate.
- Add 1 tablespoon oil to the same pan. Add the garlic, ginger, and white parts of the spring onion. Stir-fry for 1 minute, stirring, until they become very fragrant.
- Add the carrot and napa cabbage. Stir-fry over high heat for 3–4 minutes, stirring often, until the vegetables soften but are still slightly crunchy.
- Add the drained rice noodles and the cooked chicken. Pour in the prepared sauce from the bowl. Toss gently with tongs or two forks for 2–3 minutes, until the noodles absorb the sauce and everything is hot.
- Finally, add the green parts of the spring onion, toss, and serve immediately. The dish tastes best straight from the pan, while the noodles are still springy.
Storage
Przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj na patelni z odrobiną wody lub oleju, mieszając, aż makaron znów będzie miękki. W mikrofalówce makaron może się lekko wysuszyć.
