As I have said before, Chinese was one of our favorites to grab as take-out. We used to have the best Chinese restaurant around the corner that had a dish called Chow Fun, it can also be called Chow Mein Fun. This restaurant was the only one that used big, thick rice noodles in their Chow Fun. We loved this place. It wasn’t your normal Chinese restaurant. It was classy. Nice and elegant on the inside and good quality food. Unfortunately, it ran into competition with pop up, quick, corner take-outs and P.F Changs and just couldn’t hang on. Insert a big frowny face here.
Sadly, I have not been able to find a restaurant that uses the big thick noodles like my beloved restaurant did. Everywhere else I have tried, uses tiny, thin rice noodles and it just isn’t the same.
So, I made my own. It took some practice and patience but I think I got it close enough. I found the rice noodles in my Wegman’s store. They aren’t as thick as the ones the restaurant used they are much better than the small tiny ones.
I started with a basic recipe from here Natasha’s Kitchen and added and subtracted things till I got it to my liking. Feel free to add whichever veggies your family eats best. Don’t like pepper? Add carrots instead. You get the idea.
It’s a quick and easy week night dinner! You just need a few ingredients and one-pan to make this. My kids devoured it! Make sure you use fresh vegetables for this dish. It will make all the difference!
30-Minute Chicken and Vegetable Dish with Rice Noodles!
20 minPrep Time:
10 minCook Time:
30 minTotal Time:
14 oz rice noodles
3 Tbsp coconut oil
2 skinless boneless chicken breasts, sliced into bite-size strips
2 eggs, scrambled
1 red bell pepper, sliced
1 1/2 cups broccoli, chopped
6 oz portabello mushrooms, sliced
1 Tbsp peeled and shredded fresh ginger
1/2 cup chicken stock
2 Tbsp liquid animos
2 Tbsp, organic ketchup
1 teaspoon cornstarch or arrowroot powder
few drizzles of sesame oil
Bring medium size pan of salted water to a boil. Add rice noodles and cook them on medium heat for about 2 to 4 minutes or until barely tender. Drizzle with a bit of olive oil so they do not stick together.
In a large wok or skillet, heat 1/2 tablespoon of coconut oil over high heat and quick scramble 2 eggs. Remove from the skillet and set aside.
In the wok or skillet, heat 2 1/2 tablespoons of coconut oil add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
Add vegetables and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a small bowl whisk chicken stock, liquid aminos, ketchup and cornstarch.
Add chicken, eggs, noodles, and stock mixture back to the skillet and stir-fry for 3 minutes or until chicken is cooked through.