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This superfast stir-fry is overflowing with traditional Asian spices and comes together in under 20 minutes. If you don't have or can't find oyster sauce, clam juice or fish sauce will work in its place. Rice noodles are more firm and don't turn mushy after being sautéed in the pan, but feel free to use fine udon noodles instead. Or spoon the chicken mixture over a bed of brown rice. That will be equally savory and likely save you one ingredient at the supermarket. If you like heat, top your stir-fry with a bit more sambal oelek, a hot sauce made with red chiles, garlic, ginger, fish sauce, and sugar.
How to Make It
Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.
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