Flat Rice Noodles in Gravy Recipe

Flat rice noodles: Wide, flat noodles made from rice flour, commonly used in Asian cuisine.

Chicken breast: Lean, boneless, and skinless meat from the chicken, sliced thin for quick cooking.

Garlic: Aromatic cloves that add a pungent flavor when minced and sautéed.

Chicken broth: A flavorful liquid made from simmering chicken bones and vegetables, used as a base for the gravy.

Soy sauce: A salty, savory sauce made from fermented soybeans, essential for seasoning the dish.

Oyster sauce: A thick, dark sauce made from oyster extracts, adding depth and umami to the gravy.

Cornstarch: A fine, powdery starch used to thicken the gravy when mixed with water.

Vegetable oil: A neutral oil used for sautéing the garlic and chicken.

Mixed vegetables: A combination of carrots, broccoli, and bell peppers, adding color and nutrition to the dish.

When preparing flat rice noodles, ensure they are cooked al dente according to package instructions. Overcooking can make them mushy and less enjoyable in the final dish. After draining, toss them lightly with a bit of vegetable oil to prevent sticking while you prepare the rest of the ingredients. This will make it easier to incorporate them into the gravy later.

• flat rice noodles - Substitute with fettuccine pasta: Fettuccine has a similar texture and can hold the gravy well.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well.

• garlic - Substitute with shallots: Shallots provide a milder yet aromatic flavor similar to garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version and provides a similar depth of flavor.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a richer flavor profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor that can mimic the taste of oyster sauce.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for sautéing.

• mixed vegetables - Substitute with snap peas and baby corn: Snap peas and baby corn provide a similar crunch and variety of flavors.

• Allow the flat rice noodles in gravy to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled noodles and gravy into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in.
• Label the container with the date of preparation. This will help you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The vegetables and chicken will remain fresh within this timeframe.
• For longer storage, place the container in the freezer. The dish can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, if refrigerated, transfer the noodles and gravy to a microwave-safe dish and cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power, stirring occasionally, until heated through.
• If frozen, thaw the dish in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• For stovetop reheating, transfer the noodles and gravy to a pan. Add a splash of chicken broth or water to prevent sticking and heat over medium-low, stirring occasionally, until warmed through.
• Avoid reheating multiple times, as this can degrade the quality of the chicken and vegetables. Reheat only the portion you plan to consume.
• Enjoy the reheated flat rice noodles in gravy with the same delicious flavors as when freshly made.

• Stovetop Method:

  1. Place a non-stick pan or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover flat rice noodles and gravy.
  4. Stir gently to combine and heat evenly, adding a splash of chicken broth if the noodles seem dry.
  5. Cook for 5-7 minutes, stirring occasionally, until the noodles are heated through.

• Microwave Method:

  1. Transfer the flat rice noodles and gravy to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the noodles halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the noodles are hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the flat rice noodles and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the noodles from drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Check to ensure the noodles are heated through before serving.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the flat rice noodles and gravy in a heatproof dish.
  3. Steam over boiling water for about 10 minutes.
  4. Stir halfway through to ensure even heating.
  5. Carefully remove the dish from the steamer and serve hot.

• Sous Vide Method:

  1. Place the flat rice noodles and gravy in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove the bag from the water bath, open it, and serve the noodles hot.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and evenly cooking the ingredients.

• Knife: Essential for slicing the chicken breast and chopping the vegetables.

• Cutting board: Provides a safe surface for cutting and preparing the ingredients.

• Measuring cups: Used to measure the chicken broth and mixed vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce, oyster sauce, and cornstarch.

• Mixing bowl: Useful for mixing the cornstarch with water before adding it to the wok.

• Tongs: Handy for tossing the noodles in the wok to ensure they are evenly coated with the gravy.

• Spatula: Helps in stirring and sautéing the garlic, chicken, and vegetables.

• Pot: Needed to cook the flat rice noodles according to the package instructions.

• Colander: Used to drain the cooked noodles before adding them to the wok.

Prep ingredients in advance: Slice the chicken breast and chop the vegetables ahead of time to streamline cooking.

Use pre-cooked noodles: Opt for pre-cooked flat rice noodles to skip the boiling step.

Ready-made broth: Use store-bought chicken broth to save time on making your own.

Minced garlic: Buy pre-minced garlic to avoid the hassle of peeling and chopping.

One-pan method: Cook everything in one wok to minimize cleanup.