Description
A flavorful crock pot noodle dish with tender rice noodles, vegetables, and chicken in a savory, slightly spicy sauce, finished with a lightly crispy texture.
Ingredients
- 8 oz wide rice noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (halal-certified)
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 small onion, sliced
- 1 cup cooked chicken breast, shredded
- 1/2 cup vegetable broth
- 2 green onions, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- Mix soy sauce, oyster sauce, brown sugar, chili flakes, and vegetable broth in a bowl.
- Grease crock pot with olive oil and add garlic, ginger, onion, bell pepper, broccoli, and carrot.
- Place cooked chicken on top and pour sauce mixture over everything.
- Cover and cook on low for 2–3 hours until vegetables are tender.
- Stir in cooked noodles about 20 minutes before serving.
- Add cornstarch mixture to thicken the sauce and mix gently.
- Transfer to a baking dish and broil for 3–5 minutes for a crispy finish (optional).
- Garnish with green onions and serve.
Notes
- Adjust chili flakes for desired spice level.
- Use tofu or mushrooms for a vegetarian option.
- Broiling step adds a crispy texture but is optional.
- Reheat with a splash of broth to maintain moisture.
- Best enjoyed fresh for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking / Broiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
