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Home » Asian food

Asian-Style Chicken & Vegetable Rice Noodles

Published: Aug 29, 2013 · Modified: Jul 25, 2014 by Felicia Lim · This post may contain affiliate links

It had been such a long time since I’d called my grandparents.

So long such that I’d been dreaming about them, missing them, and come that evening on Sunday night I finally pick up the phone and dial the number that I have memorized by heart, my legs curled up on the couch, with my sister Val sitting next to me.

My grandfather, who’s partially deaf, picks up the phone, and his loud booming “HELLO?” echoes through our Skype VOIP connection, reaching me all the way from Singapore to Buenos Aires, Argentina. It is such a relief to hear his voice, and in my fit of excitement, I shout back “YEYE?”, which stands for “grandpa” in Mandarin.

He speaks loudly because he can’t hear well, and so our short conversations sounds more like a shouting match than a happy, relieved phone call. “It’s been a while since I’ve heard your voice,” he tells me, and I sheepishly agree, knowing I should have and could have called sooner, and also more frequently. Because my grandfather is the kind of man whose harsh exterior belies his love for his grandchildren, he speaks little but there is so much love, I can feel it spilling out of the phone.

Asian-Style Chicken & Veg Rice Noodles

cornbread in a cast iron skillet
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After a few short minutes of hearing our voices, he passes the phone to my grandma, whom some of you might have already met, when I wrote about these almond cookies and these lemon squares. My grandma’s a lot more expressive, and she jokingly berates me for forgetting about her, and I feel a tinge of guilt, but then I also know it’s her way of saying she misses me.

My baby cousin En Tong was at my grandparents’ home that day, down with a cough of some kind so she didn’t go to school, and my grandma made her sing us a couple of songs, which made me choke up and tear, because I wanted to see her in person, and watch her grow up, something I haven’t been able to do. I smile through my tears as I hear En Tong’s angelic voice playing out the lyrics of some songs she’s learnt from school and church, and I think of how much I miss home, but then, also of how fortunate I am to have family I can call.

It’s times like these that my Asian roots start calling me home, there’s a yearning to be physically near my family, both immediate and extended, and it’s hard to shake off the need to be closer. I decide instead to bring Asia here to me, or at least in the kitchen, so my stomach is warm with the flavors and fragrances of the place I’ve always known as home, Asia.

Asian-Style Chicken & Vegetable Rice Noodles10

When I think Asian food, I’m brought back to the road-side food stalls where ambience isn’t fantastic but food is cheap and completely delicious. Where the smell of stir-fries blow into your hair and leave you feeling slightly dazed, but where you can hear the metals ladles clashing against metals pots and pans, the rhythmic sounds of a woman chopping chilies on her wooden board somewhere in the distance, and where all around everyone seems to be chomping down on their meals.

For me, Asian food is largely associated with stir-fries, where the mightily useful wok is often involved. And because I love stir-frying for its ease and practicality, I wanted to replicate that Asian experience in Buenos Aires.

This is a really simple dish – ingredients are really up to you, but for a balanced meal, I wanted to incorporate both a stunning array of freshly cut vegetables and some chicken breast for some healthy white-meat protein.

Asian-Style Chicken & Vegetable Rice Noodles

I chose a combination of red and white cabbage, onions, leeks, carrots and spinach, but between you and me, anything you fancy or any vegetable that’s in your fridge can be thrown in.

The first thing you do is to cut the chicken into thin strips, then marinate them with light soya sauce and let it sit. Later, you wash the vegetables well, then slice them as thinly as possible, stir-frying them until just cooked and the aroma starts enveloping you. Can you smell the leeks? Hmm….the aroma is just so beautiful. If so, the veggies are ready.

Right now is the time you start to sauté the onions until they turn transparent, then throw in the marinated chicken strips until cooked and white throughout. Then break a couple of eggs and cook a quick and easy omelet, which you later slice into strips.

Asian-Style Chicken & Vegetable Rice Noodles3

The highlight of this dish really is the white rice noodles, which uncooked look like translucent glass ribbons. As you cook the noodles, submerging them in generously-salted boiling water, they start turning a pale white color. Because rice is the main staple in Asia, I gravitated towards rice noodles instead of wheat noodles (like pasta), in order to best re-create my Asian memories. Of course, if you absolutely can’t find rice noodles, which are usually available in large supermarkets or Asian grocery stores, there’s no harm done in swapping it for spaghetti.

Once cooked and a pretty-white, I mix the rice noodles with all the other cooked ingredients, stir-frying them in a large pot (for lack of a wok). Pour some light soya sauce over it, adding a bit more at a time to your fancy, and keep on stirring for a few minutes.

The best way to eat these lovely noodles? With a piping hot mug of tea for company.

Asian-Style Chicken & Vegetable Rice Noodles12

ASIAN-STYLE CHICKEN & VEGETABLE RICE NOODLES (Serves 4)

Ingredients:
1)    ½ cup thinly sliced carrots
2)    ½ cup thinly sliced red cabbage
3)    ½ cup thinly sliced white cabbage
4)    ½ cup roughly chopped spinach
5)    1 cup thinly sliced leek
6)    1 onion, sliced thinly
7)    1 de-skinned chicken breast, cut into thin strips
8)    3 eggs, beaten
9)    300g of uncooked rice noodles
10)    Salt & pepper to taste
11)    4 and 2 tablespoons of light soya sauce, separated (or the amount you like)

Steps:

1)    Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes
2)    Slice and cut your vegetables
3)    In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside
4)    Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips
5)    In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat
6)    Meanwhile, cook rice noodles according to package instructions, then drain well
7)    Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly
8)    Add in strips of fried egg, chicken, stir well and then serve.

In a saucepan, heat up a little oil and sauté the onions till transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside:
Asian-Style Chicken & Vegetable Rice Noodles4

In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat:
Asian-Style Chicken & Vegetable Rice Noodles7

Meanwhile, cook rice noodles according to package instructions, then drain well:
Asian-Style Chicken & Vegetable Rice Noodles6

Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly, then add chicken and egg:
Asian-Style Chicken & Vegetable Rice Noodles9

 

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. tinywhitecottage says

    September 05, 2013 at 6:53 pm

    Oooo. This is something I would crave! A wonderful rice noodle dish. You tossed and mixed it so perfectly. Love all the ingredients. I want to try to make this!

    Reply
    • rosewithoutthorns says

      September 05, 2013 at 10:27 pm

      Heyyy Seana! So glad to hear things are ok and that it’s just been a little busy! I know, work’s getting busier too and sometimes one just feels stretched thin! Hope things tone down a little so u have more breathing space! And yes, if you like stir-fries and the taste of Asian food, you have to try it! Plus, it’s so incredibly easy!! Big hug to you my dear!

      Reply
  2. Lan | morestomach says

    September 03, 2013 at 1:37 pm

    i don’t call my grandparents as often as i should and when i finally do, it usually get a earful of lamentations. then they’ll ask me eagerly what i’ve been eating. they don’t know about my blog, (i don’t even know how i could even explain it to them) and they’re certain that i still have the cooking expertise of my college years where i could only make rice with soy sauce. i play along and i jot down easy recipes that gma things i can achieve and it’s like i’m a child again. it’s always nice to have food bind us together and keep us grounded

    Reply
    • rosewithoutthorns says

      September 03, 2013 at 5:16 pm

      Ahhhh Lan! I can completely relate to that! My grandma “scolds” me for not calling often enough, and I wish I could understand enough chinese to ask her to pass me recipes over the phone! : ) Haha, it must be crazy to try to explain what a “food blog” is to our grandparents… this is completely way out of their generation!

      Reply
  3. Jess @ On Sugar Mountain says

    September 02, 2013 at 2:55 pm

    Now this looks like a recipe I could go to again and again this autumn! I love a comforting bowl of noodles to look forward to after a long day. 😀

    Reply
    • rosewithoutthorns says

      September 03, 2013 at 10:44 am

      Hey Jess!! How was Labor Day weekend? Hope you had a good time enjoying & resting!! So happy Spring will be here in a few weeks, and like we always says, it’s so weird how we’re both experiencing completely different seasons!!

      Reply
  4. gracelimsaifong says

    August 29, 2013 at 6:47 pm

    Yeah – this is a typical dish easily found back home and I am glad you can find comfort to ease your homesickness through recreating food dishes you love back home.
    We love you and miss you darling 🙂 Have a blessed weekend! Hugs and kisses 🙂

    Reply
    • rosewithoutthorns says

      August 29, 2013 at 10:52 pm

      Hello mummy this noodle is the type of noodles we use for laksa!! Haha, now I know where to get laksa noodles 🙂

      Gonna miss Val when she flies tomorrow but so glad she could stay for 2 months!

      Reply
  5. Sarah Walter says

    August 29, 2013 at 5:09 pm

    Such a sweet story! I’m sure they see your beautiful dishes and are impressed :]

    Reply
    • rosewithoutthorns says

      August 29, 2013 at 5:18 pm

      Thank you Sarah! I miss my grandparents and Asia but at least eating Asian food helps me feel closer to home 🙂 Have a great weekend!

      Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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