Categories: Asian

Ingredients

• 5 oz dried rice stick noodles
• 2 tbsp oil
• 2 garlic cloves, smashed
• 1 cup Crispy Chinese Shredded Chicken
• 1/2 to 3/4 cup Shredded Chicken braising liquid
• 1 tbsp Sriracha
• 3 cups Chinese broccoli, leaves separated from stems, stems cut vertically into thin sticks
• Sliced shallots/scallions

Directions

1. Cook/soak rice stick noodles as directed. Drain and set aside.

2. Heat oil in wok over high heat.

3. Add garlic and stir fry for 30 seconds to flavor the oil. Remove and discard garlic.

4. Add the broccoli and shredded chicken and stir fry for 1 1/2 minutes.

5. Add the noodles, braising liquid and Sriracha and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute. The sugar in the braising liquid should make the noodles char a bit.

6. Add the broccoli leaves and toss to mix in with the noodles, then remove from heat.

7. Serve immediately, garnished with shallots/scallions.

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