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Rice Noodles with Chicken and Vegetables

Dan Goldberg
Total time 45 mins
Yield Makes 4 to 6 servings
Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste.  If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.


  • 1 quart chicken broth
  • 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
  • 1/4 cup plus 1 teaspoon vegetable oil
  • 1 large egg, beaten to blend
  • 1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
  • 2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
  • 1 tablespoon Chinese rice cooking wine, such as Shaohsing
  • 2 cups carrot matchsticks (2 in. long)
  • 2 cups thinly sliced fresh shiitake mushroom caps
  • 5 cups finely shredded green cabbage (10 oz.)
  • Salt

Nutrition Information

  • calories 241
  • caloriesfromfat 28 %
  • protein 9.4 g
  • fat 7.5 g
  • satfat 1.5 g
  • carbohydrate 35 g
  • fiber 3 g
  • sodium 507 mg
  • cholesterol 49 mg

How to Make It

  1. In a medium pan over high heat, bring chicken broth to a boil. Add rice noodles, stir to submerge, and remove from heat. Let soak until tender to bite, about 15 minutes. Pour noodles into a colander set over a bowl to drain; reserve broth.

  2. Meanwhile, set a 10-inch nonstick frying pan over medium-high heat and add 1 teaspoon oil; when hot, pour in egg and swirl to make a paper-thin pancake. Cook until set, about 1 minute. Slide pancake from pan onto a board and let cool, then cut into thin strips.

  3. In a small bowl, mix chicken with noodle soup base and rice wine. Pour 2 tablespoons oil into a 14-inch wok or 12-inch frying pan (with at least 2 1/2-in.-tall sides) over high heat. When hot, add chicken mixture and stir until no longer pink in the center, about 45 seconds. Add carrots and stir until tender-crisp to bite, 1 to 2 minutes. Add mushrooms and stir until beginning to brown but still firm to bite, 45 seconds to 1 minute. Add cabbage and stir until barely wilted, about 30 seconds longer. Pour chicken and vegetables into a bowl.

  4. Reduce heat to medium-high, add remaining 2 tablespoons oil to wok, and pour in softened noodles. Stir vigorously to separate, then cook until heated through, 2 to 3 minutes. Add chicken-vegetable mixture and stir until heated through and mixed well, adding a little of the reserved chicken broth if mixture seems too dry; reserve remaining broth for other uses. Stir in salt to taste. Pour noodles into a serving dish and top with strips of egg.

  5. Note: Nutritional analysis is per serving.