Quick Asian Stir-Fry Noodles (Print Version)
# Ingredients:
→ Chicken Marinate
01 -
Chicken - 400g
02 -
Oyster Sauce - 2 tbsp
03 -
Light Soy Sauce - 1 tbsp
04 -
Dark Soy Sauce - 1 tbsp
05 -
Freshly Grated Ginger - 2 cm piece
06 -
Grated Garlic - 2 cloves
07 -
Black Pepper - 1/4 tsp
08 -
Salt - 1/4 tsp
09 -
Cornstarch - 1 tbsp
10 -
Sugar - 1 tsp
→ Noodles
11 -
Noodles - 500-600g
12 -
Salt - 1 tsp
→ Vegetables
13 -
Carrot - 1 medium, cut into strips
14 -
Shiitake Mushrooms - 100g, chopped
15 -
Green Bell Pepper - 1, cut into strips
16 -
Green Onions - 3 stalks
→ Finishing Touches
17 -
Dark Soy Sauce - 1 tbsp
18 -
Light Soy Sauce - 1 tsp
19 -
Oyster Sauce - 1 tbsp
20 -
Toasted Sesame Seeds - for garnish
# Instructions:
01 -
Slice the chicken into thin strips. Combine it with oyster sauce, soy sauce, black pepper, cornstarch, garlic, ginger, sugar, and a pinch of salt. Let it chill in the fridge.
02 -
Cook the noodles in boiling salted water until they're al dente. Rinse them with cold water, then toss them in a bowl with a little oil to keep them from sticking.
03 -
Wash and cut the veggies: slice the mushrooms, carrots, green onions, and bell pepper. Save a few green onion tops for garnishing.
04 -
Heat oil in a wok. Toss in the chopped green onions and sauté. Next, stir-fry the mushrooms until softened.
05 -
Add the marinated chicken strips to the wok and cook until golden. Then, mix in the remaining veggies and sauté together.
06 -
Once the veggies are cooked, add the noodles to the wok. Pour in the sauces and mix well. Toss in the reserved green onions, then take off the heat.
07 -
Sprinkle toasted sesame seeds on top and serve while hot.
# Notes:
01 -
A hearty meal inspired by Asian flavors
02 -
Quick to make and perfect for busy days
03 -
Best served fresh but can stay warm for a few hours
04 -
Great choice for a speedy dinner recipe