Ingredients
- 250 g (9 oz) rice vermicelli noodles
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 2 cups (150 g) finely sliced wombok cabbage or green cabbage
- 1 carrot, cut into matchsticks
- 1 celery stalk, finely sliced
- 100 g (3 1/2 oz) snow peas (mangetout), trimmed
- 1 cup (250 ml) chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (see note 1 for substitutes)
- 1 tsp white sugar
- 1 tsp cracked black pepper
- 2 spring onions (scallions), sliced into batons
- 1 lime, quartered
Instructions
- Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.)
- Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat.
- Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through.
- Add the onion and garlic. Cook, stirring, for 30 seconds.
- Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.
- Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering.
- Add the noodles and toss them in the sauce for 1–2 minutes.
- Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice.
Notes
Note 1 – The oyster sauce combined with the chicken stock is what gives this recipe a complex flavour. You can substitute the oyster sauce with tamari or all-purpose soy sauce – it will be a more subtle flavour, but equally delicious!
Note 2 – The longer the noodles sit, the more the sauce will absorb into the noodles, creating a delicious depth of flavour.
Make ahead
Save even more time by meal prepping! Here’s how:
Rice vermicelli noodles – Prepare the noodles as per the recipe and refrigerate in an airtight container for up to 3 days.
Chicken – Slice the chicken ahead of time and refrigerate in an airtight container until the chicken expiry date.
Vegetables – Wash the vegetables so they are ready to go when you’re ready to cook! The cabbage can be sliced ahead of time and refrigerated in an airtight container (with a sheet of paper towel on top and bottom to absorb moisture) for up to 3 days (or longer depending on the original freshness of the cabbage).
Leftovers
Filipino Stir-fried Noodles and Chicken is even better the next day! Refrigerate leftovers in an airtight container for up to 3 days. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: mains, noodles, dairy-free, budget-friendly, quick and easy, one pan, chicken
- Method: pan / stir-fry
- Cuisine: Asian / Filipino / Philippines