Roasted Chicken & Rice Noodle Recipe- Authentic Asian Greens Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Roasted Chicken & Rice Noodle Recipe – Authentic Asian Greens Stir-Fry

Hey everyone! I’m so excited to share this recipe with you. It’s a dish that’s become a real favorite in my kitchen – a beautiful blend of comforting roasted chicken with vibrant, fresh Asian flavors. I first made this when I was craving something a little different, something that felt both nourishing and exciting. And honestly, it’s been on repeat ever since! It’s perfect for a weeknight dinner, but feels special enough for company too.

Why You’ll Love This Recipe

This Roasted Chicken & Rice Noodle dish isn’t just about amazing taste; it’s about the experience. The juicy, flavorful chicken paired with the chewy noodles and crisp-tender greens is a texture party in your mouth! Plus, the homemade sauce is so good. It’s a complete meal that’s relatively easy to put together, and it’s a fantastic way to explore some delicious Asian flavors.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3-4 lb quality chicken
• Salt, to taste
• Coarse ground pepper, to taste
• Vegetable oil, to coat
• ½ cup chicken stock
• 8 oz wide rice noodles (ban pho)
• 3-4 Tbsp chicken fat or vegetable oil
• 4 green onions, chopped
• 5-6 Tbsp nam jim
• 8 oz Asian greens (broccolini, bok choy, etc.)
• 2 Tbsp vegetable oil
• 2 garlic cloves, minced
• 1-2 tsp ginger, minced
• ¼ cup chicken stock
• Splash of soy sauce

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Nam Jim: This is key. It’s a Thai chili sauce that adds a wonderful sweet, sour, and spicy kick. You can usually find it at Asian grocery stores, or online. Don’t skip it!
• Wide Rice Noodles (Ban Pho): These noodles have the best texture for this dish – nice and chewy. They soak up all the delicious flavors.
• Asian Greens: Feel free to get creative here! Bok choy, broccolini, gai lan (Chinese broccoli) – they all work beautifully. I often use whatever looks freshest at the market.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Place a roasting pan in the oven while it heats up – this helps get a nice, crispy skin on the chicken.
2. Rub the chicken all over with vegetable oil, then season generously with salt and pepper. Don’t be shy with the seasoning!
3. Roast the chicken for 15-20 minutes, basting it occasionally with the pan juices. This keeps it moist and flavorful.
4. Continue roasting for another 25-30 minutes, or until a meat thermometer inserted into the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C). Let the chicken rest on a cutting board for about 10 minutes before carving.
5. While the chicken rests, reserve 4 tablespoons of the chicken fat from the roasting pan. Deglaze the pan with ½ cup of chicken stock, scraping up all those lovely browned bits. Simmer for a minute or two, then set aside – this is your sauce!
6. Soak the rice noodles in hot water for about an hour. Once softened, drain them well and stir-fry in the reserved chicken fat for 2 minutes. Stir in the chopped green onions and nam jim.
7. Heat 2 tablespoons of vegetable oil in a separate pan. Sauté the minced garlic and ginger for about a minute, until fragrant. Add the Asian greens and stir-fry for 2-3 minutes.
8. Pour in ¼ cup of chicken stock, cover the pan, and cook until the greens are tender-crisp, about 3-5 minutes. Finish with a splash of soy sauce.
9. Carve the chicken into bite-sized pieces.
10. To plate, arrange the noodles, greens, and chicken on plates. Drizzle generously with the pan juices and extra nam jim. Garnish with fresh cilantro, a sprinkle of chili flakes (if you like heat!), and some crushed peanuts.

Expert Tips

• Don’t overcrowd the pan when stir-frying the greens – work in batches if necessary to ensure they get nicely browned.
• A meat thermometer is your best friend when roasting chicken! It takes the guesswork out of knowing when it’s cooked through.
• Letting the chicken rest before carving is crucial for juicy meat.

Variations

• Spice Level Adjustment: Nam Jim is your friend! Add more or less to adjust the heat to your liking. My family loves it spicy, so I usually add an extra tablespoon.
• Gluten-Free Option: Simply substitute the soy sauce with tamari for a gluten-free version.
• Festival Adaptations: This dish is fantastic for Lunar New Year or any celebratory meal. It’s a symbol of abundance and good fortune!

Serving Suggestions

This dish is a complete meal on its own, but it pairs beautifully with a side of steamed jasmine rice or a refreshing cucumber salad. A cold beer or a glass of crisp white wine would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or stock when reheating.

FAQs

1. What is Nam Jim and where can I find it?

Nam Jim is a Thai chili sauce that’s a key ingredient in this recipe. It’s a blend of chili peppers, garlic, fish sauce, lime juice, and sugar. You can find it at most Asian grocery stores or online retailers.

2. Can I use different types of noodles for this recipe?

While wide rice noodles (ban pho) are ideal, you can substitute with other rice noodles or even egg noodles if you prefer. Just be mindful of the cooking time, as different noodles will require different soaking and cooking times.

3. What’s the best way to ensure the chicken is cooked through but still juicy?

Using a meat thermometer is the best way to ensure the chicken is cooked through. Also, basting the chicken during roasting and letting it rest before carving will help keep it juicy.

4. Can I prepare any components of this dish ahead of time?

Absolutely! You can soak the noodles, chop the vegetables, and make the sauce ahead of time. This will make the final assembly much quicker.

5. What are some good substitutions for Asian greens if I can’t find them?

Spinach, kale, or even Swiss chard can be used as substitutes for Asian greens. They won’t have the exact same flavor, but they’ll still provide a healthy and delicious element to the dish.

6. How do I adjust the spice level of this dish?

Nam Jim is your control! Start with a smaller amount and add more to taste. You can also add a pinch of chili flakes for extra heat.