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)

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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.

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.