Rice Noodles with Chicken and Pickled Vegetables Recipe (Shan Noodles)

Rice noodles: These are thin, delicate noodles made from rice flour, perfect for absorbing the flavors of the dish.

Chicken breast: Lean protein that cooks quickly and pairs well with the other ingredients.

Pickled vegetables: These add a tangy, crunchy element to the dish, balancing the savory flavors.

Soy sauce: A salty, umami-rich sauce that enhances the overall taste.

Fish sauce: A pungent, salty sauce that adds depth and complexity.

Garlic: Adds a fragrant, savory note to the dish.

Vegetable oil: Used for sautéing the garlic and chicken, providing a neutral base.

Sugar: Balances the savory and tangy flavors with a hint of sweetness.

Water: Helps to create a sauce that coats the noodles and chicken.

To enhance the flavor of your chicken breast, consider marinating it for at least 30 minutes before cooking. A simple marinade of soy sauce, fish sauce, and a bit of garlic can infuse the meat with deeper flavors. Additionally, when cooking the rice noodles, make sure to rinse them under cold water after draining to prevent them from sticking together.

• rice noodles - Substitute with vermicelli noodles: Vermicelli noodles have a similar texture and can absorb flavors well, making them a good alternative.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the sauces and spices used in the recipe.

• pickled vegetables - Substitute with kimchi: Kimchi provides a similar tangy and fermented flavor profile, adding complexity to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertones.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for cooking and adds a subtle flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor to the dish compared to plain water.

• Allow the rice noodles and chicken mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled Shan noodles into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• If you plan to consume the dish within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Portion the noodles into individual servings to make reheating easier.
• Place the portions into freezer-safe bags or containers. Label them with the date to keep track of their freshness.
• When ready to eat, thaw the frozen noodles in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the thawed Shan noodles in a pan over medium heat. Add a splash of water or soy sauce to prevent drying out.
• Stir occasionally until the dish is heated through. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Enjoy your reheated rice noodles with chicken and pickled vegetables as if freshly made!

• Microwave method:

  1. Place the leftover noodles in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil or water to the pan.
  3. Add the leftover noodles and chicken to the pan.
  4. Stir frequently to prevent sticking and to ensure even heating.
  5. Cook for 3-5 minutes until the noodles and chicken are heated through.

• Steaming method:

  1. Place the leftover noodles in a heatproof dish that fits inside a steamer basket.
  2. Add a small amount of water to the bottom of the steamer.
  3. Place the dish in the steamer basket and cover with a lid.
  4. Steam over medium heat for 5-7 minutes until the noodles and chicken are heated through.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover noodles in an oven-safe dish.
  3. Add a splash of water or broth to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• Frying pan: Used to sauté the garlic and cook the chicken slices until they are no longer pink.

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

• Strainer: Used to drain the cooked rice noodles.

• Spatula: Used to stir and toss the ingredients together in the frying pan.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, sugar, and vegetable oil.

• Knife: Used to slice the chicken breast.

• Cutting board: Used as a surface to slice the chicken breast and mince the garlic.

• Mixing bowl: Used to hold the pickled vegetables before adding them to the frying pan.

• Tongs: Used to toss the noodles and other ingredients together in the frying pan.

Pre-cook the chicken: Cook the chicken breast in advance and store it in the fridge. This way, you can simply reheat it when assembling the dish.

Use pre-pickled vegetables: Buy pickled vegetables from the store to save time on pickling your own.

Instant noodles: Opt for instant rice noodles that cook quickly, reducing your overall prep time.

Minced garlic paste: Use pre-minced garlic paste instead of mincing fresh garlic to save a few minutes.

Batch cooking: Make a larger batch of the dish and store portions in the fridge or freezer for quick reheating.