Stir-fried Noodles with Chicken and Vegetables Recipe

Introduction

Stir-fried noodles with chicken and vegetables is a vibrant and flavorful dish perfect for a quick weeknight meal. This recipe combines tender chicken, crisp vegetables, and a savory sauce that brings everything together beautifully. It’s both satisfying and easy to make.

Ingredients

• ⅓ cup (60 ml) Low sodium soy sauce
• ⅓ cup (60 ml) Sesame oil
• ⅓ cup (60 ml) Sweet chili sauce
• 2 tbsp Mirin
• 1 tbsp Sriracha sauce
• 1 tbsp Honey
• ½ tsp Fish sauce (optional)
• ½ tsp Worcestershire sauce (optional)
• 2 tbsp Fresh grated ginger
• 1 tsp Garlic powder
• 1 tsp Corn starch
• 2 cups (500 ml) Boiled water
• 1 Chicken stock cube
• 800 g (1.8 lb) Chicken breast
• 2 medium Carrots
• 2 medium Zucchini
• 5 Eggs
• 3 tbsp Vegetable oil
• Garlic powder (to season)
• Salt and pepper (to season)
• 375 g (13.2 oz) Egg noodles (dry)
• 2 liters Water (for boiling noodles)
• 1 tbsp Salt (for boiling noodles)
• 3 tbsp Toasted sesame seeds
• 2 tbsp Scallions, chopped
• Fresh cilantro, for garnish

Instructions

1. Step 1: In a small bowl, combine soy sauce, sesame oil, sweet chili sauce, mirin, sriracha sauce, honey, garlic powder, corn starch, fish sauce, Worcestershire sauce, and fresh grated ginger to prepare the sauce. Set aside.
2. Step 2: Wash the zucchini and peel the carrots. Cut both into thin sticks for stir-frying.
3. Step 3: Cut the chicken breasts into small pieces and season with garlic powder, salt, and pepper.
4. Step 4: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and cook until fully cooked through. Remove the chicken and set aside.
5. Step 5: While the chicken cooks, boil 2 liters of water with 1 tablespoon of salt to prepare the noodles. In a separate bowl, dissolve the chicken stock cube in 2 cups of boiled water and set aside.
6. Step 6: Stir-fry the zucchini and carrot sticks in the same wok with a bit of vegetable oil for a few minutes, keeping them slightly crunchy. Remove and set aside.
7. Step 7: Add more vegetable oil to the wok if needed, crack the eggs into it, and scramble them until fully cooked.
8. Step 8: Cook the egg noodles according to package instructions, reducing the cooking time by 1 minute for a firmer texture. Drain the noodles well.
9. Step 9: Add the drained noodles to the wok with the scrambled eggs and toss to combine.
10. Step 10: Add the stir-fried vegetables and cooked chicken back into the wok with the noodles. Pour the prepared sauce over everything and mix well.
11. Step 11: Pour the chicken broth mixture over the noodles and sauce, then let it boil for 1 minute while stirring constantly to allow the sauce to thicken.
12. Step 12: Garnish the dish with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

• For extra heat, increase the amount of Sriracha or add fresh chili slices.
• Substitute chicken with tofu or shrimp for a different protein option.
• Use a mix of colorful bell peppers along with zucchini and carrots to add more texture and flavor.
• Toast sesame seeds gently in a dry pan to enhance their nutty aroma before sprinkling over the dish.
• If you prefer a thicker sauce, add a little more corn starch dissolved in water before pouring the broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. This dish is best enjoyed fresh but reheats well for quick meals later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute egg noodles with rice noodles, udon, or even spaghetti if needed. Just adjust cooking times accordingly.

Is it necessary to use fish sauce and Worcestershire sauce?

No, they are optional ingredients that add extra umami depth. The sauce will still be delicious without them, especially if you prefer a milder flavor.