Chicken Kua Mee Recipe

Soak the Noodles

Place the rice noodles in a bowl and cover them with warm water. Let them soak for about 20-30 minutes until they become soft. Drain and set aside.

Prepare the Ingredients

Thinly slice the boneless chicken breast, carrot, bell pepper, and green onions. Mince the garlic cloves. Set all the prepared ingredients aside.

Cook the Chicken

In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, add another tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then add the sliced carrot and bell pepper. Stir-fry for an additional 2-3 minutes until the vegetables are tender yet crisp.

Add Noodles and Sauce

Add the soaked noodles to the pan along with the cooked chicken. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, black pepper, and chili flakes. Pour the sauce over the noodles and toss everything together to combine evenly.

Scramble the Egg

Push the noodle mixture to one side of the pan. Crack the egg into the empty side and scramble it for about a minute until cooked. Then mix it into the noodles.

Finish and Serve

Add the sliced green onions and toss everything together for another minute. If necessary, adjust seasoning with more soy sauce or chili flakes. Serve hot, garnished with cilantro and lime wedges.