Description
This Stir-fried Noodles with Chicken and Vegetables recipe offers a flavorful and healthy meal featuring tender chicken breast, crunchy fresh vegetables, and classic Asian-inspired sauces. The dish combines a savory and slightly sweet sauce with perfectly cooked egg noodles, enriched with scrambled eggs and garnished with sesame seeds, cilantro, and scallions for added texture and aroma.
Ingredients
Scale
Sauce 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
Broth
- 500 ml Water (2 cups) (Boiled)
- 1 Chicken stock cube
Main Ingredients
- 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 litres Water (for boiling noodles)
- 1 tbsp Salt (for boiling noodles)
Garnish
- 3 tbsp Sesame seeds (toasted)
- 2 tbsp Scallion (chopped)
- Fresh cilantro
Instructions
- Prepare the Sauce Mix: In a small bowl, whisk together low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, fish sauce, Worcestershire sauce, fresh grated ginger, garlic powder, and corn starch until well combined. Set aside.
- Prepare Vegetables: Wash the zucchini and peel the carrots. Cut both vegetables into thin sticks to ensure quick and even cooking.
- Cut the Chicken: Dice the chicken breasts into small, bite-sized pieces to allow them to cook quickly and absorb the sauce flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken, season with garlic powder, salt, and pepper, and stir-fry until fully cooked and lightly browned. Remove the chicken from the wok and set aside.
- Boil Water and Prepare Broth: While cooking the chicken, bring 2 liters of water to a boil in a pot for the noodles. Separately, dissolve one chicken stock cube in 500 ml of boiled water to make a flavorful broth. Set the broth aside.
- Stir-fry Vegetables: In the same wok, heat a bit more vegetable oil and quickly stir-fry the zucchini and carrot sticks for a few minutes. The goal is to soften them slightly while keeping a fresh crunch. Remove and set aside with the chicken.
- Scramble the Eggs: Add additional vegetable oil to the wok if needed, crack the eggs into the wok, and scramble until fully cooked. Mix well in the pan.
- Cook Noodles: Cook the egg noodles in boiling salted water according to package instructions, reducing the cooking time by one minute to keep them slightly firm. Drain noodles thoroughly.
- Combine Noodles and Eggs: Add the drained noodles back into the wok with the scrambled eggs and mix thoroughly to incorporate.
- Add Vegetables and Chicken: Return the stir-fried vegetables and cooked chicken to the wok. Toss everything together evenly.
- Incorporate Sauce: Pour the prepared sauce over the noodle mixture and stir well to coat all ingredients evenly with the flavorful sauce.
- Finish with Broth and Thicken Sauce: Pour the chicken broth over the wok contents and bring to a boil. Let it cook for 1 minute, stirring constantly until the sauce thickens and coats the noodles beautifully.
- Garnish and Serve: Remove from heat. Garnish with fresh chopped cilantro, chopped scallions, and toasted sesame seeds for aroma, texture, and a burst of flavor. Serve immediately.
Notes
- Reducing the noodle cooking time by one minute helps maintain a firmer texture that holds up well during stir-frying.
- If fish sauce or Worcestershire sauce is unavailable or undesired, you can omit them without significantly altering the dish’s flavor.
- To toast sesame seeds, simply dry-fry them in a hot skillet for 2-3 minutes until golden and fragrant.
- Use a high smoke point oil like vegetable oil for stir-frying to prevent burning and achieve a good sear.
- Cutting vegetables into thin sticks ensures quick cooking and maintains a pleasant crunch.
- Adjust the level of Sriracha to control spiciness according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Keywords: stir-fried noodles, chicken noodles, vegetable noodles, Asian stir fry, sesame chicken noodles, quick dinner, healthy noodles, egg noodles recipe
