📖 RECIPE: https://mmbonappetit.com/mien-xao-ga/
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This is a super easy stir-fried noodle recipe for when you want something quick, but healthy and delicious. It consists of miến- Vietnamese glass/cellophane noodles sautéed with shredded chicken, carrot, mushrooms, and green onion. If you’re feeling soupy, check out the noodle soup version of this dish: Miến gà. When I want to make multiple meals, I would buy a whole chicken and follow the noodle soup recipe so I can have the broth version first, then this stir-fried version the day after.
This dish comes together in about half an hour, even less if you have some leftover chicken or if you buy a rotisserie chicken. If you’re using pre-cooked chicken, use water or store-bought chicken broth in place of the chicken cooking liquid for sautéeing.
Despite its simplicity, it’s delicious with a lot of different textures and flavors. The noodles are bouncy, the chicken is tender, the carrot brings a sweetness, the shiitake mushroom and green onion are fragrant, and the wood-ear mushroom is a bit crunchy.
It’s delicious enough to keep you from being bored, but simple enough to please even a picky eater in your family!
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🍚 🧈 INGREDIENTS
• 100 g miến, i.e. Vietnamese glass/cellophane noodles (see Notes)
• 300 g chicken breast (see Notes)
• 15 g shiitake mushrooms
• 15 g wood-ear mushrooms
• 50 g carrot
• 2 shallots
• 1 small piece of fresh ginger (optional)
• 2 tsp salt
• 2 stalks green onion
• 1 tbsp vegetable oil
• 1 tsp bouillon
• 2 tsp fish sauce
• 1 tsp soy sauce (preferably dark soy sauce)
• 1⁄4 tsp ground black pepper
• Cilantro (optional, for garnish)
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👩🍳 👨🍳 DIRECTIONS
1. Add the noodles to a large bowl and cover with room temperature water. Set aside to soak.
2. Add the shiitake and wood-ear mushrooms to a heat-proof bowl and pour in boiling water. Cover and set aside to rehydrate.
3. If using ginger, rinse and cut into slices without peeling.
4. Peel half the amount of shallot and cut to remove root end.
5. Add the chicken breast, ginger, and peeled shallot to a pot along with the salt. Add in enough water to cover the chicken completely.
6. Heat on medium high until the water begins to boil. Skim off any impurities, reduce heat to medium low, cover, and let simmer for about 15-20 minutes or until the chicken has cooked through.
7. In the meantime, peel, cut carrot into roughly 5-7 cm lengths, and shred or julienne.
8. Rinse green onion, cut to remove root end, then cut into 3-4 cm lengths.
9. Peel remaining shallot, remove root end, then thinly slice.
10. Drain mushrooms and rinse well to remove any debris.
11. For wood-ear mushrooms, cut into 5-7 cm-wide pieces if you have large mushrooms. Stack up a few pieces and cut into thin ~2mm strips.
12. For shiitake mushrooms, cut into 3-5mm slices.
13. If using, pick cilantro leaves from the stems, then roughly chop.
14. Drain the miến noodles.
15. Once the chicken is cooked, remove from the pot to a plate and set aside to cool. Remove the pot of cooking liquid from heat, but do not discard. We will use some of this for the stir-fry.
16. Once chicken is cool enough to handle, shred into thin strips.
17. Heat a pan on medium and add vegetable oil.
18. Add sliced shallot and sauté until fragrant.
19.Add the shiitake and wood-ear mushrooms, and sauté for 1 minute.
20. Add carrot and sauté for 1 minute.
21. Add the shredded chicken, along with bouillon and fish sauce, and sauté for another minute. Add a bit of the chicken cooking liquid as needed to prevent things from getting dry. If you’re using pre-cooked/leftover chicken, use water or store-bought chicken broth in place of the chicken cooking liquid for sautéeing.
22. Add the noodles, green onion, and some more chicken cooking liquid.
Sauté for about a minute.
23. Add the soy sauce and continue cooking, adding more liquid as needed and stirring continuously until the noodles have soften and are fully cooked. This should take another 1-2 minute.
24. Add more fish sauce to taste if needed, along with the ground black pepper. Mix well, and remove from heat.
25. Serve immediately, garnishing with chopped cilantro.
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