Stir-Fried Chicken Noodles

Ingredients

• 2 lbs chicken thighs, cleaned and cubed
• 2 lbs rice noodles, sliced into strips and separated
• 4 eggs
• ½ C preserved cabbage, rinsed
• Lettuce
• Green onions
• 5 cloves garlic
• ½ bunch Cilantro roots or stems
• 1 tsp White peppercorns
• Nam chim (Sriracha + chicken sauce)

Directions

1. Make Paste: Grind garlic, cilantro stems, and white peppercorns into a smooth paste.
2. Marinate Chicken: Toss chicken with seasoning soy sauce, oyster sauce, sugar, and the garlic-cilantro paste. Refrigerate 30 minutes, then coat with cornstarch.
3. Fry Chicken: Heat 2 tbs oil in a wok until smoking. Add chicken and stir-fry until tender; remove and set aside.
4. Cook Noodles: Add 1 tbs oil to the wok, heat until smoking, then add noodles. Toss to prevent sticking while allowing them to brown.
5. Combine: Return chicken to the wok and add cabbage. Stir to combine.
6. Season: Add fish sauce, oyster sauce, and sugar. Stir to coat evenly.
7. Add Eggs: Add eggs one at a time, stirring to incorporate.
8. Finish: Stir in lettuce and green onions, then turn off heat - the residual heat will gently cook them.
9. Serve: Serve immediately.

The Gumbo Page