Halal Chicken And Rice Noodle Stir-Fry Recipe

About this recipe

A quick and flavorful Halal-friendly chicken and rice noodle stir-fry, perfect for dinner. This dish combines tender chicken, fresh herbs, and a tangy, spicy sauce for a satisfying meal.

Ingredients

• 14 g On1Y Basil Leaves
• 375 g Real Thai Rice Stick 5Mm
• 200 ml Golden Prize Fish Sauce
• 226 g Huy Fong Foods Sambal Oelek
• 2 - 3 pcs Gondhoraj Lime
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 150 g Spring Onion (Kandychi Path)
• - Chicken Breast
• 500 g Chicken Whole
• 500 g Chicken Winglets
• 250 g Chicken Bacon
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Add 250 g of rice noodles to a large bowl. Cover with warm water and let them soak for 20 minutes, or until tender. Drain in a colander.
2. 2. While the noodles are soaking, whisk together 2 tablespoons of fish sauce, 2 tablespoons of lemon juice, 1 teaspoon of sugar, and 1 tablespoon of sambal in a small bowl to make the sauce.
3. 3. Heat 3 tablespoons of canola oil in a wok or large skillet over high heat. Once hot, add 3 finely sliced spring onions and stir-fry for 1 minute until fragrant.
4. 4. Add 500 g of ground halal chicken to the wok. Stir constantly and cook for about 3 minutes, or until the chicken is fully cooked and no longer pink.
5. 5. Add the drained rice noodles and the prepared sauce to the wok. Stir everything together for 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
6. 6. Toss in 1/4 cup of fresh basil leaves and 1/2 cup of chopped scallions. Stir briefly to combine, then remove from heat.
7. 7. Serve the stir-fry hot, garnished with lime wedges and additional basil leaves if desired.