I love how quickly this stir fry comes together, especially when I have leftover shredded chicken on hand. The combination of soft noodles, slightly charred edges, and a glossy sauce makes every bite irresistible. The braising liquid gives the dish that deep, restaurant-quality umami flavor, while the crisp Chinese broccoli adds freshness and crunch. It’s a great way to turn simple leftovers into something extraordinary.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢5 oz / 150g dried rice stick noodles (see note 1) ▢2 tbsp oil (vegetable, canola or peanut oil) ▢2 garlic cloves , smashed (see note 2) ▢1 cup Slow Cooker Crispy Chinese Shredded Chicken (“Shredded Chicken”) ▢1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3) ▢1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional) ▢3 cups (tightly packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks) (about 1 small bunch)
Directions
I start by cooking or soaking the rice stick noodles according to the packet instructions, then draining and setting them aside.
I heat oil in a wok or large frying pan over high heat.
I add the smashed garlic and stir fry it for about 30 seconds to infuse the oil, then remove and discard the garlic.
I add the Chinese broccoli stems and shredded chicken, stir frying for about 1½ minutes until the stems begin to soften.
Next, I toss in the noodles, braising liquid, and Sriracha (if I’m using it). I stir fry rapidly for about 1 minute so the sauce coats the noodles and caramelizes slightly.
Finally, I add the Chinese broccoli leaves, toss everything together, then remove from heat. The residual warmth wilts the leaves perfectly.
I serve the noodles immediately while they’re hot and glossy.
Servings and Timing
This recipe serves 2 people. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Variations
I sometimes switch up the vegetables depending on what I have — bean sprouts, carrots, onions, or regular broccoli work beautifully. If I want it milder, I skip the Sriracha, or if I’m craving extra heat, I add more chili paste. When I don’t have Chinese broccoli, I like using bok choy or spinach. I can also swap in soba or egg noodles if rice stick noodles aren’t on hand.
Storage/Reheating
I keep any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer using a wok or skillet over medium heat with a splash of water to loosen the noodles. It reheats perfectly without losing flavor. This dish also freezes well — I portion it out and freeze for up to 2 months, then thaw and stir fry briefly before serving.
FAQs
Can I use any type of noodle for this recipe?
Yes, I can use egg noodles, udon, or even spaghetti if that’s what I have on hand.
What can I substitute for the Chinese broccoli?
Bok choy, broccolini, or spinach make great alternatives if Chinese broccoli isn’t available.
How do I make this vegetarian?
I replace the shredded chicken with tofu or tempeh and use soy sauce or vegetable broth instead of braising liquid.
Is the Sriracha necessary?
No, it’s optional. I add it for heat, but the dish still tastes great without it.
How do I keep the noodles from sticking?
I undercook them slightly and toss them quickly in the wok so they don’t break apart or clump together.
Can I use store-bought shredded chicken?
Yes, I can use rotisserie chicken or pre-cooked shredded chicken with a bit of soy sauce and sesame oil for flavor.
Can I make the braising liquid separately?
If I don’t have it from the slow-cooked chicken, I mix soy sauce, hoisin, a splash of rice vinegar, and a pinch of sugar to mimic the flavor.
How spicy is this dish?
It’s mildly spicy with one tablespoon of Sriracha, but I can easily adjust the heat level to my liking.
Can I double this recipe?
Yes, I just make sure to cook it in batches so the noodles don’t steam and stay nice and slightly charred.
Does this dish freeze well?
Yes, it freezes beautifully. I cool it completely before freezing and reheat it in a hot wok for a few minutes when ready to serve.
Conclusion
I love how this Crispy Shredded Chicken Noodle Stir Fry turns simple ingredients into a quick, flavorful meal. It’s light yet satisfying, packed with texture and vibrant Asian flavors. Whether I’m using leftover chicken or making it from scratch, it always comes out perfectly balanced and delicious — a true weeknight winner.
A quick and flavorful 10-minute stir fry featuring tender shredded chicken, chewy rice noodles, and crisp Chinese broccoli tossed in a rich, savory sauce made from the chicken’s own braising liquid for restaurant-quality umami flavor.
Total Time:10 minutes
Yield:2 servings
Ingredients
5 oz (150 g) dried rice stick noodles
2 tbsp oil (vegetable, canola, or peanut oil)
2 garlic cloves, smashed
1 cup Slow Cooker Crispy Chinese Shredded Chicken
1/2 cup braising liquid from Slow Cooker Crispy Chinese Shredded Chicken
1 tbsp Sriracha sauce (optional)
3 cups Chinese broccoli, leaves separated and stems sliced into thin sticks (about 1 small bunch)
Instructions
Cook or soak the rice stick noodles according to the package instructions. Drain and set aside.
Heat the oil in a wok or large frying pan over high heat.
Add the smashed garlic and stir fry for about 30 seconds to infuse the oil. Remove and discard the garlic.
Add the Chinese broccoli stems and shredded chicken. Stir fry for about 1½ minutes until the stems begin to soften.
Add the noodles, braising liquid, and Sriracha (if using). Stir fry rapidly for about 1 minute until the noodles are coated and slightly caramelized.
Add the Chinese broccoli leaves and toss until just wilted by the residual heat.
Serve immediately while hot and glossy.
Notes
Use leftover shredded chicken for a quick meal prep option.
Substitute Chinese broccoli with bok choy, spinach, or broccolini.
For a vegetarian version, replace chicken with tofu or tempeh and use vegetable broth instead of braising liquid.
Reheat leftovers in a wok with a splash of water to restore texture.
The dish can be frozen for up to 2 months and reheated directly in a hot wok.
