Another easy stir-fried noodle dish. I fried this noodle before. This time I just added a little more ingredients. When I was shopping at my Asian market, I loved to browse through the fresh noodle section and bought few packets of different variety to freeze at home. I just thawed it the day before and I will have fresh noodle handy for whenever my mood strikes.
My husband loved to buy lots of fried chicken at the supermarket. I was trying to cook healthier food and he tried to buy unhealthy food home. He bought so much that I had to freeze portions for later use. For the one I frozen, I always peeled off the skin, cut off all the fried stuff and just used the meat in my cooking. I had used it in my chicken noodle soup before, fried rice and all sort of fried noodle. Leftover for better use huh?
I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Katie of Thyme for Cooking! Check out her delicious round up on April, 30th!
I packet of Vietnamese rice flour & wheat starch noodle
1 leftover fried chicken breast, remove skin and bone, shredded
A bowl of washed bean sprouts
2 scallions, cut into 1 inch
1/4 large red bell pepper, thinly sliced
8 fried tofu (taufu pok), cut
1 small carrot, julienne
3 cloves of garlic, minced
Dark soy sauce
Peppers (black or white)
Salt and sugar
1. Heat up a wok, when heated, add in some cooking oil. Add in garlic and white part of scallion, fry for a little while, add in carrot and red bell pepper. Stir-fry well.
2. Add in noodle and stir-fry well. Add in cooked chicken breast and fried tofu, mix and add in seasonings. Add in a little water if needed.
3. Lastly, add in bean sprouts and green part of scallion. Quickly stir-fry it to cook the bean sprouts. Dish out and serve hot. You can serve it with your favorite chili paste, sambal or chili padi.