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The Knowledge > Recipes >
Wednesday, 15th October 2014
Chicken and rice noodle stir-fry
Quick and easy to prepare
By LA Muscle on 15.10.2014 12:01 pm
RATE: 
Chicken and rice noodle stir-fry
Full ingredient list:
- 300g fresh rice noodles
- cooking oil spray
- 300g chicken tenderloins, sliced
- 500g pumpkin, peeled, cut into thin slices
- 2 cups broccoli florets
- 1 bunch bok choy, leaves separated, shredded
- 4 green onions, sliced
- 1/3 cup gluten-free stir-fry sauce (such as Ayam Honey and Soy marinade and sauce)
- 250g firm tofu, cut into small cube
Directions:
1. Place noodles into a large bowl and cover with boiling water. Separate with a fork, drain and set aside.
2. Spray a wok with oil and place over high heat. Cook chicken in batches for 2 minutes, until golden and cooked through. Remove and keep warm.
3. Return wok to high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add broccoli and stir-fry for 2 more minutes. Add bok choy and onion. Stir-fry for a further 2 minutes, until bok choy is tender. Return chicken to wok and add stir-fry sauce. Add tofu and reserved noodles. Toss to combine before serving.
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