1 package dried rice noodles, usually 12 – 14 oz (I usually try to buy the Tiger brand, but if not available, other brands OK , but make sure you pick a rice noodle that includes cornstarch in the ingredients.)
1-2 split chicken breasts, diced into 3/4″ cubes
2-4 T soy sauce
coarse ground pepper
1 lb or more of greens (bok choy or any other asian greens) cut up into 1 1/2 – 2 ” pieces
1 – 2 carrots, cut into size of matchsticks
5 large cloves of garlic, minced
2 T and 1/4 C canola oil
2 -3 C chicken stock/broth
Chili garlic sauce (Optional)
Marinade the chicken in the soy sauce and pepper overnight or at least 2 hours.
Soak the noodles in hot tap water for 30 – 60 mins. Noodles will be soft and limp (you cannot really oversoak it). Drain in colander. With kitchen shears, cut noodles into more manageable lengths, about 6″. This is optional, but tough to cook and eat the very long strands!
In a large dutch oven or wok (the latter is best), on med high heat, heat up the 2 T of oil, then add the chicken, stir fry till cooked with slightly brown edges. Remove chicken.
Add the 1/4 C oil to the wok, on med high heat, saute the garlic till golden brown. Add the greens and carrots and about 3/4 C stock. Stir , then cover and cook till vegs are done but still firm.
Add the noodles, and about 1 C of stock, and on med heat, stir and mix the noodles and vegs with a hard spatula in one hand and a pair of chopsticks in the other. Keep turning over the noodles. Add stock as needed so that the wok is never totally dry. If you run out of stock, you can add water. When noodles are cooked, add the chicken and incorporate into the noodles and cook till all liquid is evaporated.
Serve immediately. You can also rewarm on med high in microwave (on 7 or 8 setting).
I love eating it with chili garlic sauce or any hot sauce, but is delicious without.