Stir-fried Noodles with Chicken and Vegetables
Stir-fried noodles with chicken and vegetables - a delightful and satisfying meal that combines the perfect balance of taste and texture.
Equipment
- 1 Wok or skillet
- 1 Medium pot
- 2 Bowls small
Ingredients
Sauce
- 60 ml Low sodium soy sauce (⅓ cup)
- 60 ml Sesame oil (⅓ cup)
- 60 ml Sweet chili sauce (⅓ cup)
- 2 tbsp Mirin
- 1 tbsp Sriracha sauce
- 1 tbsp Honey
- ½ tsp Fish sauce optional
- ½ tsp Worcestershire sauce optional
- 2 tbsp Ginger fresh grated
- 1 tsp Garlic powder
- 1 tsp Corn starch
Broth
- 500 ml Water (2 cups) Boiled
- 1 Chicken stock cube
Stir-fry
- 800 g Chicken breast (1.8 lb)
- 2 Carrots medium size
- 2 Zucchini medium size
- 5 Eggs
- 3 tbsp Vegetable oil
- Garlic powder to season
- Salt and pepper to season
Noodles
- 375 g Egg noodles (13.2 oz) dry
- 2 litre Water
- 1 tbsp Salt
Garnish
- 3 tbsp Sesame seeds toasted
- 2 tbsp Scallion
- Cilantro
Instructions
Sauce, Vegetable, and Chicken Preparation
- Let’s start by making the sauce. Mix low sodium soy sauce, sesame oil, Sriracha sauce, mirin, garlic powder, honey, corn starch, fish sauce, Worcestershire sauce and fresh grated ginger in a small bowl.
- Wash the zucchini and peel the carrot. After that, cut both the zucchini and carrot into thin sticks.
- Now, cut the chicken breast into small pieces.
Stir-fry
- Heat a small amount of vegetable oil in a large wok or skillet over high heat, then add the chicken. Season with garlic powder, salt and pepper. Cook the chicken until it is fully cooked. Once done, set the cooked chicken aside for later use.
- While the chicken is cooking, boil water for the noodles. In a separate bowl, dissolve a chicken stock cube in 500 ml (2 cups) of boiled water.
- Stir-fry the zucchini and carrot sticks for a few minutes, keeping them crunchy. This quick cooking time softens the vegetables slightly while preserving their fresh texture. Set the vegetables aside.
- In the same pan, add a bit more vegetable oil and crack the eggs into it. Scramble the eggs until they’re fully cooked.
- Cook the instant noodles according to the package instructions, reducing the cooking time by 1 minute.
- Drain the noodles and add them to the wok with the eggs and mix well.
- Then add the stir-fried vegetables, and cooked chicken to the noodles. Mix everything together. Pour the prepared sauce over the noodles and mix well.
- Finally, pour the chicken broth over the dish and let it boil for 1 minute until the sauce thickens. Stir it well.
- To complete the dish, add a garnish of fresh cilantro and chopped scallions. Finally, sprinkle sesame seeds over the top for an extra burst of flavor and a delightful crunch.
