Chicken Stir-fry Noodles
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 people
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Calories
888 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Stir-fry Noodles
Description
This Chicken Stir-fry Noodles recipe features an initial marination of chicken in a sauce containing soy, oyster sauce, Worcestershire sauce, Shaoxing wine, white pepper, sugar, and sesame oil. This tenderizes and seasons the chicken before cooking. Fresh egg noodles are rinsed and combined with shredded cabbage, carrot, and minced garlic while stir-frying in neutral oil, imparting a mild, savory base.
The chicken is cooked separately to develop slight char marks before combining with the noodles. The soy and oyster sauces added during cooking give the noodles a savory and umami-rich flavor, balanced by vegetables providing a gentle crunch. Sesame seeds and sliced scallions added at the end contribute nutty notes and freshness.
This recipe yields a flavorful and balanced noodle dish suitable for a casual meal. It offers a good mix of protein, vegetables, and hearty noodles, making it satisfying and easy to prepare on a weeknight. Serving immediately helps keep the textures bright and the noodles tender.
Ingredients
- 6 oz (170g) chicken thigh or leg meat, cut into small pieces, skinless and boneless
- 10 oz (280g) fresh egg noodles
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1/2 cup cabbage shredded
- 1/4 cup carrot shredded
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
Marinade:
- 1/2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Shaoxing wine
- 3 dashes white pepper
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
Garnishing:
- sesame seeds
- scallion sliced diagonally
Instructions
- Rinse the fresh egg noodles under cold water, drain any excess, and set aside.
- In a small mixing bowl, marinate the chicken with all the seasonings in the Marinade for 15 minutes.
- Heat a wok with 1 tablespoon of cooking oil. Once the wok is hot, add the chicken and pan-fry until slightly charred and blackened on both sides. Remove the chicken from the wok and transfer it to a bowl. Set aside.
- Clean the wok and heat it with the remaining 2 tablespoons of oil. Add the minced garlic and stir-fry until light brown and aromatic. Then, add the shredded cabbage and carrot, stirring quickly. Next, stir in the noodles, soy sauce, oyster sauce, and water.
- Continue to stir-fry until the noodles are well blended with the seasonings and fully cooked through. Dish out the noodles and transfer them into two serving bowls. Top each bowl with the chicken and its juices, and garnish with sesame seeds and scallions. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 888kcal | 44% |
| Carbohydrates | 111g | 37% |
| Protein | 39g | 78% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 1258mg | 52% |
| Potassium | 718mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2802IU | 56% |
| Vitamin C | 9mg | 10% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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