Chinese plum sauce noodles with chicken and veggies

Name: Chinese plum sauce noodles with chicken and veggies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Ingredients: 11 oz (300g) plums; 3 star anise; 4 cardamom capsules; 6 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 clove garlic; 1 inch (2.5 cm) piece of ginger; 4.5 oz (125g) dried egg noodles; handful of frozen green beans; ½ broccoli head; 2 chicken breasts; 1 large clove garlic; 1 inch (2cm) piece of ginger; 2 tablespoons cornstarch; 2 tablespoons Frying oil; 6 medium button mushrooms; 1 medium carrot; 1 teaspoon sesame seeds; 2 tablespoons cashews

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
3 servings
Calories
635 kcal
Course
Dinner

Chinese plum sauce noodles with chicken and veggies

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

→ chinese plum sauce:

11 oz (300g) plums any kind will work
3 star anise
4 cardamom capsules lightly crushed
6 tablespoons soy sauce
2 tablespoons rice vinegar or red wine vinegar
2 tablespoons brown sugar
1 clove garlic grated
1 inch (2.5 cm) piece of ginger grated

→ pot:

4.5 oz (125g) dried egg noodles Mie noodles or ramen noodles
handful of frozen green beans 5.5oz/125g
½ broccoli head 250g / 8.8 oz

→ pan:

2 chicken breasts
1 large clove garlic
1 inch (2cm) piece of ginger
2 tablespoons cornstarch optional
2 tablespoons Frying oil
6 medium button mushrooms (about 3.5 oz/100g), cut into thick slices
1 medium carrot cut into thin matchsticks

→ to serve:

1 teaspoon sesame seeds
2 tablespoons cashews I used salted and roasted

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Instructions

→ make the plum sauce:

Cut the plums into quarters, remove the stone, put into a medium pot, add the remaining ingredients for the sauce.
Cook over medium-low heat for about 20 minutes, until the plums start to fall apart and the sauce thickens.
Discard star anise and cardamom capsules and puree the sauce until smooth.
Season to taste: add more sugar, vinegar, or soy sauce depending on whether it’s not enough sweet, sour, or salty (it will depend on the type of plums used). The taste should be balanced and distinctive (it will mellow a bit later when we will add other ingredients). Set aside.

→ pot (cook the noodles, broccoli, and green beans):

I cook green beans, noodles, and broccoli in one pot - noodles and green beans in water and I steam the broccoli in a sieve, hung over the pot (you can also add the broccoli to the water, cook it as long as the beans and noodles). Split the broccoli into florets, peel the thick stalk and cut into thick slices, wash, arrange the broccoli, florets-side-up on a sieve, which fits the selected pot, cover with a lid (it doesn‘t have to be a perfect fit). Broccoli, depending on the size of the florets, need to be steamed for about 8 minutes.
In a big pot, bring water to the boil, steam the broccoli for about 4 minutes, then add the green beans and noodles into the water, cook for about 4 minutes. Drain, set aside.

→ pan (cook the chicken, mushrooms, and carrot):

Cut the chicken breasts into 1-inch (2-3 cm) cubes, mix with a little oil, finely chopped ginger and garlic, season with salt and pepper to taste (if you have time, you can leave the chicken to marinate for about half an hour or longer). Toss the chicken with cornstarch (optional).
Heat the oil in a big frying pan, cook the chicken over high heat for 2 minutes on one side and then one minute on the other, until browned, remove from the pan and transfer on a plate (if it’s still a bit pink in the middle, you can add it to the pot with hot plum sauce and wait 1-2 minutes until the meat is cooked through).
Add the mushrooms to the pan, spread out in a single layer, then put carrot matchsticks on top. Don‘t stir for the first 2 minutes (otherwise the mushrooms will release water), and when the mushrooms are golden brown cook them, stirring, for about 1-2 minutes, until the mushrooms and carrots are tender, but still crunchy.

→ assemble:

Add the chicken, noodles, green beans, broccoli, and plum sauce to the pan, toss everything together, warm up.
Serve topped with roasted cashews and sesame seeds.
Enjoy!

Notes

Storage: As with any stir fry, this dish tastes best freshly made. You could store it in the fridge for up to 3 days and reheat it in the pan. It will still taste good but the noodles will be completely soggy from the sauce. A better option would be to store everything separately from the sauce, then combine and warm up just before serving.
Calories = 1 serving (1/3 of the recipe). This is only an estimate!