Curtis Stone's Stir Fried Rice Noodles with Chicken and Vegetables

I am sometimes  lost for inspiration as to what to cook.  If left to my own devices, I could slip into a routine of my fallback stir fry, roasts and grilled meats.  For that reason, I love getting the supermarket magazines and flicking through for ideas before I shop for the week.

The October 2017 Coles magazine has a very yummy recipe for stir-fried rice noodles with chicken and vegetables by Curtis Stone.  I wasn't quite sure about this recipe when I chose it as it uses chicken mince (not one of my favourite things generally), but the combination of flavours and textures transforms the chicken mince into something delicious.   Curtis says that the chilli garlic (siracha) sauce is optional, but for me, it made the dish.

This dish is quick and easy to make, and uses sauces that I already had in the pantry.

To make it, you will need:

1/4 cup oyster sauce
 2 tablespoons soy sauce
1 tablespoon siracha sauce
150g pad thai noodles
2 tablespoons olive oil
500g chicken mince
120g sliced button mushrooms
1 carrot sliced into matchsticks
1 thinly sliced brown onion


Whisk the sauces and 2 tablespoons of water together in a small bow, and set aside.

Cook the noodles in salted boiling water for ~ 5 minutes, rinse under cold water and drain.

Heat 1 tablespoon of oil in a frypan or wok.  Cook the mince in the pan until browned, breaking it up as you go. Transfer the mince to a plate.

Add the remaining 1 tablespoon of oil to the pan, and when the  oil is smoking, add the mushrooms, carrot and onion and stir fry until the mushrooms are tender.  Stir in the chicken mince and the sauce, and combine well.  Toss the noodles through the mixture and stir until heated through.

Serve in large bowls garnished with chopped spring onions (if desired).