Crispy Shredded Chicken Noodle Stir Fry Recipe

This Crispy Shredded Chicken Noodle Stir Fry takes simply 10 minutes to make utilizing each the meat and braising liquid from my Sluggish Cooker Crispy Chinese language Shredded Chicken recipe. The shredded chicken is juicy inside and crisp on the skin which is a wonderful distinction to the slippery noodles. There may be virtually a complete bunch of Chinese language broccoli on this stir fry, which makes this an entire meal.

“This noodle stir fry is off the charts in the case of effort vs output.”

That is an instance of a quick meal you can also make utilizing Sluggish Cooker Crispy Chinese language Shredded Chicken which is nice for freezing. Relating to quick meals, that is by far my finest for effort vs output. These stir fry noodles are an entire meal with virtually a complete bunch of Chinese language broccoli tossed all through the noodles and it truthfully takes simply 10 minutes to make utilizing leftover Sluggish Cooker Crispy Chinese language Shredded Chicken. And it’s not simply the chicken that’s used, I additionally use the braising liquid because the stir fry sauce.

The braising liquid for the Sluggish Cooker Crispy Chinese language Shredded Chicken is made utilizing Chinese language cooking wine (or sherry), mild soy sauce, vinegar, ginger, garlic and sugar that are traditional Chinese language flavours. It then will get the good thing about the flavour and juices of a chicken sluggish cooking in it for 8 hours. So the sauce has some critical flavour, flavour that’s unimaginable to copy utilizing sauces and pastes from jars. It’s pure gold. And it in all probability prices all of $1.50 for the substances that go into it (a big bottle of Chinese language cooking wine is $0.99 at my native Asian retailer!).

Relating to Asian meals, I can’t resist a little bit of a kick so I added a beneficiant squeeze of Sriracha sauce. However you possibly can go away this out if you wish to, or substitute with no matter your sizzling sauce of selection is. Or use contemporary chillies or a chilli paste. No matter rocks your boat!

“Utilizing a smashed garlic clove for the stir fry reasonably than mincing garlic just isn’t solely an incredible shortcut but additionally removes the danger of ending up with little bits of burnt garlic all through your stir fry.”

One tip that makes this barely sooner to prepare dinner than different stir fries is the way in which I get the garlic flavour into it. Slightly than mincing garlic, I crush a clove with the aspect of my knife, slip the pores and skin off then stir fry it to infuse the oil with the flavour. Only for 30 seconds or so. Then discard the garlic.

This serves two functions. Firstly, it’s sooner than finely chopping a garlic clove or saves on washing up a garlic crusher. Secondly, you received’t get little burnt bits of garlic in your stir fry. As a result of stir fries have to be cooked over very excessive warmth (screaming sizzling, as excessive as your range will go), relying on how heavy primarily based your wok / fry pan is, minced garlic tends to burn shortly. This leads to little black bitter bits of garlic all by way of your stir fry.

So I discover that utilizing a smashed garlic clove achieves the identical flavour consequence with much less failure threat and it’s extra time environment friendly. 🙂

It’s onerous to choose what I like finest about these noodles. The slippery noodles coated within the candy, salty sauce with a success of chili, garlic and ginger? The shreds of chicken clinging to them which are crisp on the skin and juicy on the within? The Chinese language broccoli that blends so properly into the noodles that nobody would guess there’s virtually an entire bunch in there?

Hmm. Why be compelled to choose?

Oh. And the way may I overlook the kicker? Dinner on the desk in 10 minutes.

I’d love to listen to what you suppose! When you’ve got any questions in any respect, simply go away them within the feedback part under and I’ll you should definitely reply them.

Blissful cooking!