Wok noodles with chicken and bok choi
This is the kind of dish that turns a hurried weeknight into a small celebration. Silky rice noodles tangle with savory chicken, crisp bean sprouts, and just-wilted baby bok choi, all sparked with garlic, ginger, and a splash of soy. The showstopper? Thin ribbons of golden egg omelette scattered across the top, adding a touch of richness and a lovely finish. Popular across Southeast Asia, this fragrant noodle bowl comes together in about 30 minutes and rewards you with big, bright flavor in every bite.
Ingredients
Instructions
Place the rice noodles in a large heatproof bowl and cover them with boiling water. Let them stand for about 5 minutes, or until just tender, then drain well and set aside.
Brush a heated wok with a little of the peanut oil. Pour in half of the beaten egg and swirl to coat the base of the wok. Cook until just set, then slide the omelette out. Repeat with the remaining egg. Roll each omelette up tightly and slice it thinly into ribbons. Set them aside for the finish.
Heat the remaining peanut oil in the wok over medium-high heat. Add the onion, garlic, and ginger, then stir-fry until the onion softens and the mixture smells fragrant.
Add the ground chicken and stir-fry, breaking it up as it goes, until cooked through and lightly golden. Keep the heat high and the chicken moving so it browns rather than steams.
Toss in the bok choi, soy sauce, and coriander. Stir-fry until the bok choi turns bright green and just tender, only a couple of minutes.
Add the drained noodles and bean sprouts, then stir-fry gently until everything is hot and well combined. Serve right away, topped with the golden omelette ribbons.
Notes
Have every ingredient prepped and within reach before you start. Stir-frying moves fast, so there's no time to chop mid-cook.
Drain the noodles well and add them soon after soaking. Rice noodles turn sticky if they sit too long.
Get the wok nice and hot before the chicken goes in. High heat is the secret to that signature stir-fry aroma and texture.
Variations
Stir a handful of coriander into the dish and save the rest to scatter on top for a fresher, brighter finish.
For a little heat, add a sliced red chili with the aromatics or a splash of chili sauce at the end.
Swap the ground chicken for shrimp or crumbled firm tofu if you like. Both pair beautifully with these fresh, savory flavors.
Source
Food in Asia