Description
A vibrant and flavorful Chicken Stir Fry with Noodles recipe combining tender chicken breast, colorful vegetables, and a savory Asian-inspired sauce. Perfect for a quick and satisfying weeknight meal that brings the essence of stir-frying with a blend of soy, oyster, and hoisin sauces.
Ingredients
Scale
Main Ingredients
- 200 g dried egg noodles
- 2 tablespoons vegetable oil, divided
- 400 g boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 green onions, chopped
- 100 g sugar snap peas
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Garnish
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
- Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain the noodles thoroughly and set them aside while preparing the rest of the dish.
- Heat Oil for Chicken: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat to prepare for cooking the chicken.
- Cook Chicken: Add the thinly sliced chicken breast to the hot pan, cooking and stirring until the chicken is browned and fully cooked through, approximately 5-7 minutes. Remove the chicken from the pan and set aside to keep warm.
- Heat Oil for Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil to prepare for sautéing the aromatics and vegetables.
- Sauté Aromatics: Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, releasing their essential oils and flavor.
- Cook Vegetables: Add the sliced red and yellow bell peppers, julienned carrot, and sugar snap peas to the pan. Stir-fry the vegetables for 3-4 minutes until they become tender-crisp but still retain their vibrant color and crunch.
- Combine Chicken and Vegetables: Return the cooked chicken to the pan with the vegetables, tossing together to combine everything evenly.
- Prepare Sauce: In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry. Stir until the sauce is smooth and well combined.
- Add Sauce and Simmer: Pour the prepared sauce over the chicken and vegetables in the pan. Stir well to coat everything, then let the mixture simmer for 2 minutes, allowing the sauce to thicken and evenly cling to the stir fry.
- Add Noodles: Add the cooked noodles into the pan and toss thoroughly, ensuring the noodles are well coated with the flavorful sauce along with the chicken and vegetables.
- Season: Season the stir fry with salt and freshly ground black pepper to taste, balancing the flavors just before serving.
- Garnish and Serve: Sprinkle the dish with sesame seeds and fresh cilantro leaves for garnish. Serve immediately while hot for the best taste and texture.
Notes
- To make this dish gluten-free, substitute tamari or coconut aminos in place of soy sauce and ensure oyster sauce is gluten-free or use a suitable alternative.
- You can customize the vegetables based on availability and preference, such as adding broccoli, snap peas, or mushrooms.
- If you prefer a spicier kick, add sliced chili peppers or a dash of chili flakes during the vegetable stir-fry step.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce or additional hoisin sauce.
- Prepare the noodles just before adding to the stir fry to prevent them from becoming mushy.
