Introduction
Noodles are a staple in many cuisines around the world, known for their versatility and ability to absorb flavors. In this article, we will explore a delicious recipe featuring wide rice stick noodles combined with a savory sauce and stir-fried ingredients. This dish is a fantastic representation of Asian cuisine, showcasing the balance of flavors and textures that can be achieved in a simple stir-fry.
Detailed Ingredients with measures
Noodles
200g / 7 oz dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)
Sauce
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp white vinegar
2 tsp sugar
Stir Fry
3 tbsp peanut or vegetable oil, separated
2 cloves garlic, very finely chopped
1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced
1 large egg
4 stems Chinese broccoli
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 3
This delicious noodle dish combines fresh ingredients with a rich sauce, perfectly stir-fried to create an exciting culinary experience. Whether you’re a seasoned cook or trying your hand at Asian cuisine for the first time, this recipe is sure to impress. Enjoy the flavors of this delightful meal!
Detailed Directions and Instructions
Preparation
1. **Chinese Broccoli**: Trim the ends of the Chinese broccoli and cut into 7.5 cm (3-inch) pieces. Separate the leaves from the stems, and slice the thick stems in half vertically so they are no wider than 0.8 cm (0.3 inches) thick.
2. **Noodles**: Prepare the noodles according to the package directions and drain. Time it so they are cooked just before using – do not leave cooked rice noodles lying around as they can break in the wok.
3. **Sauce**: In a small bowl, mix the sauce ingredients (dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar) until the sugar has dissolved completely.
Cooking
4. **Heat Oil**: In a very large heavy-based skillet or wok, heat 1 tablespoon of oil over high heat.
5. **Cook Garlic and Chicken**: Add the finely chopped garlic and cook for 15 seconds until fragrant. Next, add the sliced chicken thighs and cook until the chicken mostly changes from pink to white.
6. **Chinese Broccoli Stems**: Add the Chinese broccoli stems to the wok and continue to cook until the chicken is almost cooked through.
7. **Chinese Broccoli Leaves**: Add the Chinese broccoli leaves and cook until just wilted.
8. **Scramble Egg**: Push the chicken and vegetables to one side of the wok, crack the egg into the empty side, and scramble until fully cooked.
9. **Remove Chicken from Wok**: Transfer everything from the wok onto a plate, scraping the wok clean.
10. **Caramelise Noodles**: Return the wok to the stove and heat 2 tablespoons of oil over high heat until it begins to smoke. Add the prepared noodles and the sauce mixture. Toss the noodles as few times as possible to disperse the sauce and allow the edges of the noodles to caramelise, about 1 to 1.5 minutes.
11. **Add Chicken Back In**: Quickly add the cooked chicken and vegetables back into the wok. Toss to combine and disperse evenly. Serve immediately.
Notes
Noodles
Pad See Ew is traditionally made with Sen Yai fresh rice noodles, which are wide and flat. These are often hard to manage and can be difficult to find. The easiest alternative is to use wide, dried rice stick noodles found at supermarkets. If using fresh rice noodles, prepare them as directed for Char Kway Teow. Other noodles can also be used, but avoid using vermicelli as it is too thin for the sauce.
Sauces
Dark soy sauce has a stronger flavor and will stain the noodles brown. You can substitute it with ordinary soy sauce, but the noodles will not be as dark, and the flavor will be slightly less robust. Do not replace light soy sauce with more dark soy sauce as the flavor intensity will be too much.
Chicken
You can substitute the chicken thighs with other proteins suitable for stir-frying, such as tofu or prawns.
Chinese Broccoli
If Chinese broccoli is unavailable, you can use other leafy Chinese vegetables like pak choy or bok choy, or consider broccolini, cutting them in half lengthwise.
Nutrition
The nutrition information is calculated per serving, assuming the recipe provides three servings.
Cook techniques
Preparing Noodles
Prepare dried wide rice stick noodles according to the packet directions and drain them just before using to avoid them becoming sticky or breaking in the wok.
Mixing Sauce
Combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a bowl. Stir until the sugar is completely dissolved.
Cooking Chicken
In a large heavy-based skillet or wok, heat oil over high heat. Add finely chopped garlic and cook for 15 seconds before adding sliced chicken thighs. Cook until the chicken is mostly cooked through, changing from pink to white.
Stir-Frying Chinese Broccoli
Add trimmed and sliced Chinese broccoli stems to the skillet and cook until the chicken is almost fully cooked. Then, add the leaves and cook until just wilted.
Scrambling Egg
Push the chicken and broccoli mixture to one side of the skillet. Crack an egg into the empty space and scramble it until cooked.
Caramelizing Noodles
After removing the chicken and broccoli from the skillet, return it to the heat. Add 2 tablespoons of oil and heat until smoking. Add the noodles and sauce, tossing minimally to allow the edges to caramelize.
Final Tossing
Quickly add the cooked chicken and vegetables back into the wok with the noodles. Toss to combine and serve immediately.
FAQ
Can I use other types of noodles?
Yes, other fresh or dried noodles can be used, such as egg noodles, but avoid vermicelli as it is too thin for the dish.
What can I substitute for the chicken?
You can substitute chicken with other proteins suitable for stir-frying, including tofu or prawns.
What if I can’t find Chinese broccoli?
You can substitute Chinese broccoli with other leafy Chinese vegetables like pak choy or bok choy, or use broccolini cut lengthwise.
Why do I need to cook the noodles just before using them?
Cooking the noodles right before using them prevents them from becoming sticky or breaking in the wok, ensuring better texture in the dish.
Can I make this dish vegetarian?
Yes, you can use tofu or a variety of vegetables in place of chicken to create a vegetarian version of this dish.
Conclusion
This stir-fried noodle dish featuring wide rice stick noodles, succulent chicken, and vibrant Chinese broccoli creates a delightful blend of flavors and textures. The rich sauces combined with the caramelization of the noodles elevate the dish, making it a satisfying meal that can be enjoyed any time. With versatile ingredients, it’s easy to adapt to suit various tastes and dietary preferences, contributing to its appeal in many kitchens.
More recipes suggestions and combination
You can replace chicken with tofu or shrimp for different protein options.
More recipes suggestions and combination
Experiment with different greens like bok choy or spinach instead of Chinese broccoli for a fresh twist.
More recipes suggestions and combination
Add additional vegetables such as bell peppers, carrots, or snap peas for extra color and nutrition.
More recipes suggestions and combination
Incorporate different types of noodles such as egg noodles or soba noodles for diverse textures and flavors.
More recipes suggestions and combination
Try adding crushed peanuts or sesame seeds as a garnish for a crunchy texture and a nutty flavor.
More recipes suggestions and combination
For a spicy kick, include chili paste or fresh sliced chilies in the sauce to suit your heat preference.
