30-Minute Sesame Chicken Noodle Stir-Fry

Name: 30-Minute Sesame Chicken Noodle Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 7 ounces rice noodles; 3 tablespoons peanut oil (or olive oil), divided; 2 boneless skinless chicken breasts, thinly-sliced; salt and pepper; 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli); 2/3 cup shredded carrots; 1 red bell pepper, cored and thinly-sliced; 8 ounces baby bella* mushrooms, thinly sliced; 1 cup roughly-chopped collard greens**, tough stems removed; 1 batch stir-fry sauce (see below); toppings: thinly-sliced green onions, toasted sesame seeds; 1/4 cup low-sodium soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons oyster sauce; 2 teaspoons toasted sesame oil; 1/2 teaspoon ground ginger; optional: 1-3 teaspoons chili garlic sauce, to taste

This 30-Minute Sesame Chicken Noodle Stir-Fry recipe is quick and easy to make, easy to customize with whatever fresh veggies or greens you have on hand, and it’s tossed with the most delicious sesame-soy vinaigrette!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.8 (11) 👁️ 2 views

👨‍🍳 Start Cooking

30-Minute Sesame Chicken Noodle Stir-Fry

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

7 ounces rice noodles
3 tablespoons peanut oil (or olive oil), divided
2 boneless skinless chicken breasts, thinly-sliced
salt and pepper
2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
2/3 cup shredded carrots
1 red bell pepper, cored and thinly-sliced
8 ounces baby bella* mushrooms, thinly sliced
1 cup roughly-chopped collard greens**, tough stems removed
1 batch stir-fry sauce (see below)
toppings: thinly-sliced green onions, toasted sesame seeds
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1/2 teaspoon ground ginger
optional: 1-3 teaspoons chili garlic sauce, to taste

Steps

Cook noodles according to package instructions. Drain and set aside.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken and season evenly with a generous pinch of salt and pepper. Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes). Transfer chicken with a slotted spoon to a separate plate, and set aside.
Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high. Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.
Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine. Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.
Remove from heat and serve immediately, garnished with your desired toppings.
Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you’d like.