Chinese Chicken and Veggies Stir-fry Vermicelli...

The end of the week is perfect for using up those leftover veggies, odds and ends and bits in your fridge.  Stir-fried noodles is a quick no-frills all-in-one-meal to make with protein and vegetables that will surely please everyone. It really is an excellent way to use up leftover ingredients to customize your own "chop suey" noodles with whatever you have in the fridge. I had steamed chicken drumsticks leftover from dinner, so it was easy to whip up another meal the next day or two- creative leftovers! I had pantry-friendly packaged dried vermicelli, but use any noodles and dried long pasta you have. Give this a try with your own favourite variations cause who doesn't like noodles 😋?!

This is a recipe I have done in the past. It is different to the ingredients I used this time. But goes to show you that you can use just about anything you have. Cook the meat and mushrooms first, then set aside. For the rest, as a guideline, just ensure the veggies that take longer to cook goes in first and add each type one at a time while stir-frying with the fastest to cook items tossed in at the end. 

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Here I have leftover steamed chicken drumsticks, hydrated shiitake mushrooms, snow peas, green onions, carrot, celery and yu choy.

I wash my vegetable assortment in a large basin, changing the cool water a few times placing all ingredients into a colander to drain. 

The flavour of dried shiitake mushrooms is super concentrated and imparts intense umami to soups and sauces. I prefer the dried format to fresh as it's convenient to have on hand stored in its package that lasts a long time. Always hydrate with water to cover for at least four hours to overnight with 1/4 tsp. of sugar to gently sweeten the earthy 'shrooms. After they plump up, take each one and rinse under cool water to remove excess debris from its cap and interior gills. Reserve the liquid for adding flavour to the stir-fry.

Cut off the hard stem before slicing.

For Chinese vermicelli I like Kong Moon's Double Swallow brand which has been around for a long time. Look for the double swallow logo as some copycat brands piggyback the double swallow label with a different graphic such as a single sparrow or another. I've tried other brands when they are on sale and the strands break easily and turn mushy.

Always prepare all your ingredients first so that cooking is a cinch!

Leftover chicken gets sliced off its bones ready for stir-frying.

Work those knife skillz! 🔪

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (here I add in celery, yu choy stems) for a minute, then carrots, yu choy leaves for another minute, lastly snow peas and remaining garlic for another minute. 

Remember that umami mushroom liquid? Carefully pour in, without the debris at the bottom. Add the chicken and mushrooms back.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

I love Lee Kum Kee's premium oyster sauce!

Dinner is ready! Serving the noodles with a side of nutritious kimchi!

What a great meal to use up those leftovers... 🥢

Full Recipe:

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (cabbage) for a minute, then carrots for another minute, lastly spinach or other greens and remaining garlic for another minute. Add the chicken and mushrooms back; toss and pour in the shiitake mushroom hydrating water.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.