Stir Fry Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Asian
Stir Fry Noodles
Description
The preparation begins by cooking seasoned chicken in vegetable oil until golden and cooked through. The chicken is removed to allow stir frying of vegetables including shiitake mushrooms, carrots, celery, and red bell pepper, providing varied textures and natural sweetness. Garlic and ginger are added briefly for aromatic depth.
Pre-cooked fresh egg noodles are returned to the pan with the chicken, then combined with a sauce of chicken broth, hoisin sauce, soy sauce, sesame oil, and cornstarch. This sauce thickens quickly to coat the noodles and ingredients evenly, creating a harmonious balance of salty, sweet, and nutty flavors. The dish is finished with sliced green onions for a burst of color and mild sharpness.
The recipe notes that using cold chicken easily sliced ensures uniform thickness and quick cooking. Fresh egg noodles available at Asian markets or produce sections enhance authenticity and texture. The stir fry method delivers a dish with contrasting tender and crisp elements, rich sauce, and balanced seasoning.
Ingredients
- 1 tablespoon vegetable oil
- 3/4 pound chicken breast cut into thin slices, boneless skinless
- 10 ounces fresh egg noodles pre-cooked
- 3/4 cup shiitake mushrooms thinly sliced, stems removed
- 1/2 cup carrot shredded or julienned
- 1/4 cup celery thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup green onion only the dark green part, sliced tops
- salt to taste
- black pepper to taste
Instructions
- Preheat the vegetable oil in a large pan over medium high heat.
- Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
- Remove the chicken from the pan. Add the mushrooms, carrots, celery and red bell pepper to the pan and cook for 4-5 minutes or until just softened.
- Add the garlic and ginger and cook for 30 seconds.
- Add the noodles to the pan, along with the chicken. Toss to combine.
- In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
- Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Notes
- Chilling the chicken in the freezer for 20-30 minutes before slicing firms it for easier, thinner slices.
- Fresh egg noodles can be found in Asian supermarkets or refrigerated produce sections at grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 706mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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