Ingredients

60 ml low sodium soy sauce (⅓ cup)

60 ml sesame oil (⅓ cup)

60 ml sweet chili sauce (⅓ cup)

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

500 ml water (2 cups, boiled)

1 chicken stock cube

800 g chicken breast (1.8 lb)

2 medium carrots

2 medium zucchini

5 eggs

3 tbsp vegetable oil

Garlic powder (to season)

Salt and pepper (to season)

375 g egg noodles (13.2 oz, dry)

2 liters water (for boiling noodles)

1 tbsp salt (for boiling noodles)

3 tbsp toasted sesame seeds

2 tbsp chopped scallions

Fresh cilantro (for garnish)

Instructions

Step 1: Prepare the sauce by mixing low sodium soy sauce, sesame oil, sriracha sauce, mirin, garlic powder, honey, corn starch, fish sauce, Worcestershire sauce, and fresh grated ginger in a small bowl. Set aside.

Step 2: Wash the zucchini and peel the carrots. Cut both into thin sticks.

Step 3: Cut the chicken breast into small pieces.

Step 4: Heat a small amount of vegetable oil in a large wok or skillet over high heat. Add the chicken and season with garlic powder, salt, and pepper. Cook until fully done, then set aside.

Step 5: While the chicken cooks, boil water for noodles. In a separate bowl, dissolve the chicken stock cube in 500 ml (2 cups) of boiled water.

Step 6: Stir-fry the zucchini and carrot sticks for a few minutes in the wok, keeping them slightly crunchy. Set aside.

Step 7: In the same pan, add more vegetable oil and scramble the eggs until fully cooked. Remove and set aside.

Step 8: Cook the egg noodles according to package instructions, reducing the cooking time by one minute. Drain well.

Step 9: Add the noodles to the wok with the scrambled eggs and toss to combine.

Step 10: Add the stir-fried vegetables and cooked chicken to the noodles. Mix everything together thoroughly.

Step 11: Pour the prepared sauce over the noodle mixture and stir well to coat evenly.

Step 12: Pour the chicken broth over the dish and let it boil for 1 minute, allowing the sauce to thicken. Stir frequently.

Step 13: Garnish with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

For extra heat, add more sriracha or fresh chili slices to suit your taste.

Substitute chicken with tofu or shrimp for a different protein option.

Use any vegetables you like—bell peppers, snap peas, or broccoli work great here.

Toast the sesame seeds lightly in a dry pan to enhance their nutty flavor before adding.

FAQs

Can I use dried chicken stock instead of a stock cube?

Yes, you can use dried chicken stock or broth powder. Just follow the package instructions to make 500 ml of broth, then use it as directed in the recipe.

What noodles work best for this stir-fry?

Egg noodles are ideal because they cook quickly and absorb the sauce well. However, you can also use rice noodles, udon, or even spaghetti as alternatives depending on what you have on hand.