Stir-fried rice noodles with chicken slivers from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

  • Stephenn31 on November 25, 2023

    Delicious from easy ingredients. I used sambal olek instead of the salted chilies and sliced cabbage instead of the bean sprouts

  • TrishaCP on January 27, 2022

    Other than user error when I botched the prep of the noodles, we really loved this dish. We also used sambal oelek.

  • Ro_ on July 23, 2021

    Kind of like a Chinese pad Thai. Easy and tasty - nothing amazing but a solid weeknight dinner.

  • twoyolks on July 18, 2017

    This was easy to make and nice but it was a bit bland. I did have to substitute sambal olek for the salted chiles which may have cut back on the flavor.

  • westminstr on July 19, 2013

    This recipe was perfect as I also had cooked chicken breasts and shiitake mushrooms and green onions to use up. I changed the recipe around quite a bit, using fresh instead of dried shiitakes and sliced red pepper instead of bean sprouts. Also, previously cooked chicken instead of raw and olive oil instead of peanut oil (I'd run out of the latter). I had a bit of a noodle clumping problem when the noodles hit the hot pan. Nevertheless, this was a good dish, easy to riff on and a good vehicle for leftovers.

  • amraub on August 16, 2012

    Extremely quick (except for the soaking time) and delicious.

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