Hi Li Min
Experience the bold, vibrant flavors of Hi Li Min, a tantalizing noodle stir-fry that combines tender rice noodles, juicy chicken, and crisp stir-fried vegetables in a savory-sweet umami-rich sauce. This easy-to-make dish is packed with aromatic garlic, ginger, and a punch of heat from Sriracha, balanced by the sweetness of brown sugar and the complexity of oyster and fish sauces. Garnished with fresh cilantro, crunchy peanuts, and a squeeze of lime, this recipe is a symphony of textures and flavors that’s perfect for weeknight dinners or casual entertaining. With just 20 minutes of prep and 25 minutes of cooking, Hi Li Min is your go-to dish for a fuss-free, flavorful, and satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams rice noodles
- 400 grams chicken thighs, boneless and skinless
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon Sriracha or chili paste
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 stalks green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons crushed peanuts
- 1 lime, cut into wedges
- 60 milliliters water
Instructions
Start by soaking the rice noodles in lukewarm water for about 15 minutes or until softened. Drain and set aside.
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, brown sugar, Sriracha, and water. Stir until the sugar is dissolved, and set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken pieces and sauté until fully cooked and slightly golden, about 5-7 minutes. Remove the chicken and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the sliced red bell pepper and julienned carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the wok and add the softened rice noodles. Pour the prepared sauce mixture over the noodles and gently toss to coat everything evenly.
Return the cooked chicken to the wok and mix it in with the noodles and vegetables. Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
Remove the wok from heat and mix in the chopped green onions and fresh cilantro.
Transfer the Hi Li Min to a serving dish and garnish with crushed peanuts. Serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 24.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
