Chicken and Soy Sauce Noodle Stir-Fry
This chicken and soy sauce noodle stir-fry is an easy dish you're sure to love. It's quick to put together, really easy to make in bulk and great for using up leftover meat and veg. It also reheats well making it great for lunch the next day.
Servings 5 servings
Calories 295kcal
Equipment
- 1 Wok or large fry pan
Ingredients
- 400 gm dry egg noodles (thicker version)
- 3 chicken thigh fillets (can be substituted for pork or beef)
- 3 garlic cloves finely chopped
- 3 ginger slices
- 5 shitake mushrooms sliced (if using dried pre-soak in boiling water for at least 30 minutes)
- 1 carrot julienned
- 1/2 onion peeled and sliced
- 1 bok choy (or choy sum) cut leaves into halves or thirds
- 3 tbsp oil (canola oil, vegetable oil or other neutral oil)
Sauce
- 2.5 tbsp soy sauce
- 2.5 tbsp hoisin sauce
- 1 tbsp Chinese cooking wine
- 2 tsp dark soy sauce
- 1 tbsp sesame oil
- cracked pepper to taste
Garnish
- coriander chopped
To Serve
- sriracha / chilli sauce
Instructions
- Prepare a large pot of boiling water for the noodles.
- Add all the sauce ingredients into a mixing bowl then whisk until combined. Set aside until needed.
- Cut the chicken into small strips.
- In a bowl, add the chicken and 2 tbsp of the sauce. Mix and allow to marinate until needed.
- Cook the noodles as directed on the packaging. Strain and set aside once done.
- Prepare the vegetables.
- Heat the wok over high heat.
- Add 1 tbsp of oil and the chicken to the wok. Fry for 1 minute.
- Add the garlic, ginger slices and shitake mushrooms. Cook for 1 minute.
- Add the carrots and onions with 2 tbsp of sauce. Cook for 1 minute
- Add the bok choy (or choy sum). Toss for 10 seconds then pour everything into a large bowl. Leave aside until needed.
- Add 2 tbsp of oil to the wok then add the egg noodles. Fry for roughly 3 - 4 minutes.
- Pour the sauce over the noodles and toss. Then add the meat and vegetables back in and combine well.
- Garnish with coriander and serve with sriracha.