Crispy Shredded Chicken Noodle Stir Fry
A super fast and incredibly flavorful stir fry, this recipe uses the delicious chicken and rich braising liquid from the Slow Cooker Crispy Chinese Shredded Chicken. It's a brilliant recipe to have on hand for those busy weeknights because it freezes so well. The dish features rice stick noodles, which are tossed with the shredded chicken and your choice of vegetables, creating a delightful and satisfying meal.
| Cuisine | Asian |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Marinating Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 2 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Prepare the rice stick noodles according to the package directions. Make sure not to overcook them; they should be slightly al dente. Drain the noodles and set them aside.
- 2
Heat the oil in a wok or large skillet over high heat.
- 3
Add the smashed garlic cloves and stir-fry for about 30 seconds to infuse the oil with their flavor. Once fragrant, remove and discard the garlic.
- 4
Add the Chinese broccoli stems and the shredded chicken to the wok. Stir-fry for 1 1/2 minutes.
- 5
Add the prepared noodles, the braising liquid, and Sriracha (if you're using it). Stir-fry for about 1 minute, tossing the noodles rapidly to coat them completely in the sauce. The sugar in the braising liquid will help the noodles get a slightly charred, delicious texture.
- 6
Add the Chinese broccoli leaves and toss everything together just until the leaves are mixed in. Immediately remove the wok from the heat; the residual heat will continue to cook the leaves perfectly.
- 7
Serve the stir-fry immediately and enjoy!
Nutrition Information
| Calories | 476 |
| Protein | 27.7g |
| Carbohydrates | 56.5g |
| Total Fat | 16.3g |
| Saturated Fat | 2.6g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 54mg |
| Sodium | 394mg |
| Potassium | 147mg |
| Fiber | 0.9g |
| Sugar | 1.8g |
| Vitamin A | 14250IU |
| Vitamin C | 113mg |
| Calcium | 50mg |
| Iron | 1.4mg |
Recipe Notes
You can find rice stick noodles in the Asian section of most supermarkets. They are thick, flat noodles, similar in width to fettuccine. It's important to follow the package instructions but always undercook them slightly so they are al dente. This prevents them from becoming sticky and breaking apart during the stir-fry process.
A fantastic technique for stir-fries is using smashed garlic cloves. Simply press down on unpeeled cloves with the side of your knife until they burst open. The skin will easily come off. This method flavors the oil beautifully without the risk of burning tiny pieces of minced garlic.
The braising liquid from the slow-cooked chicken is a versatile sauce. It can be used for salad dressings, drizzled over the chicken, or as the delicious stir-fry sauce in this very recipe.
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