Chicken teriyaki noodle stir fry—it’s like a warm hug in a bowl, right? I remember the first time I tried it, the kitchen filled with the sizzle of soy sauce and the sweet aroma of teriyaki, and I couldn’t help but dance a little as I cooked. It’s such a simple dish, yet it brings a burst of flavors that feels like a culinary symphony. (And hey, if it doesn’t make you hum a tune, maybe you’re doing it wrong.)
Steps
- Prepare the Sauce and Ingredients: Mix the sauce ingredients in a small bowl and set aside. Prepare all the vegetables and arrange them in the order of cooking: carrots and red pepper, then mushrooms and the white part of the spring onions, followed by mangetout and the green part of the onions.
- Cook the Noodles: Boil the noodles according to the package instructions, drain them using a colander, and toss them with a drizzle of toasted sesame oil. Set them aside for later use.
- Cook the Chicken: Heat oil in a large wok over high heat. Season the chicken slices with salt and add to the wok. Cook until the chicken is sealed on the outside and nearly cooked through. Add the chilli, garlic, and ginger, and fry for another 30 seconds until aromatic. Remove the chicken and aromatics from the wok and set aside.
- Stir Fry the Vegetables: Return the wok to high heat, adding more oil if necessary. Begin with the carrots and red pepper, frying them until they start to soften slightly. Add mushrooms and the white part of the spring onions, cooking for another minute or so, then add mangetout and the green parts of the onions, frying until they soften slightly.
- Combine Everything: Return the noodles, chicken, and aromatics to the wok. Pour in the prepared sauce and toss everything together until the sauce coats the ingredients evenly and the noodles loosen.
- Garnish and Serve: Serve the stir fry with a sprinkle of crushed toasted peanuts and sesame seeds for added flavor and texture. Enjoy your meal!
Ingredients
- 250g / 9oz Chicken Breast, thinly sliced
- Salt, as necessary
- 1-2 tbsp Vegetable Oil
- 1 Red Chilli, deseeded & finely chopped
- 1 tsp finely chopped/grated Ginger
- 1 tsp finely chopped Garlic (about 1 large clove)
- 2 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- Juice of 1/2 Fresh Lime
- 1 tsp Brown Sugar
- 1/8 – 1/4 tsp White Pepper
- 150g / 5oz Dried Noodles
- Approximately 1 tbsp Toasted Sesame Oil
- 2 small or 1 large Carrot, sliced into thin matchsticks
- 1 Red Pepper, sliced into strips
- 3-4 Spring Onions, cut into 1″ pieces, separated into green and white parts
- 4-6 Chestnut Mushrooms, sliced
- 75g / 2.6oz Mangetout
- Crushed Toasted Peanuts
- Sesame Seeds
Nutritional Values
Calories: 702kcal | Carbohydrates: 87.4g | Protein: 46.8g | Fat: 28.5g | Saturated Fat: 4.4g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 95mg | Sodium: 1431mg | Potassium: 802mg | Fiber: 6.4g | Sugar: 11.2g | Vitamin A: 10917IU | Vitamin C: 186mg | Calcium: 87mg | Iron: 4.3mg
FAQ
- What are the essential ingredients for a chicken noodle stir fry sauce?
- The key components for a perfect stir fry sauce include dark soy sauce and oyster sauce for a salty base, balanced with brown sugar for sweetness, fresh lime juice for a sour touch, and white pepper for a spicy kick.
- Which type of noodles work best for a stir fry?
- Medium egg noodles are recommended for stir fries. They maintain their texture and don’t get lost among the vegetables. Tossing them with sesame oil after cooking helps prevent sticking and adds flavor.
- How can I ensure my chicken cooks evenly in the stir fry?
- Slice the chicken thinly and evenly, then allow it to reach room temperature before cooking. This prevents excess moisture and helps with even browning. Cook it about 80-90% through initially, then finish it off at the end.
- What are suitable vegetables to include in a chicken noodle stir fry?
- It’s best to use a variety of vegetables for different textures and flavors. Consider starting with harder vegetables like carrots and peppers, and adding lighter ones like spring onions and beansprouts towards the end.
- How do I prevent my stir fry from becoming soggy?
- Use a hot wok or large pan to keep the temperature high, ensuring your vegetables stay crisp. Avoid overpacking the pan, which can cause steaming instead of frying.
Tips
- Balance the Sauce: Ensure your stir fry sauce has a good balance of sweet, sour, spicy, and salty flavors. Use a combination of dark soy sauce, oyster sauce, brown sugar, fresh lime juice, and white pepper to achieve this balance.
- Use Room Temperature Chicken: Avoid adding cold chicken directly from the fridge to the wok. Let it come to room temperature first to reduce moisture and ensure even browning.
- Maintain High Heat: Keep the wok at a high temperature throughout the cooking process to achieve crispy vegetables and properly cooked chicken, preventing them from becoming soggy.
- Toss Noodles with Sesame Oil: After cooking and draining the noodles, toss them with a bit of toasted sesame oil. This prevents them from sticking together and adds a delightful sesame flavor to the dish.
Equipment
- Large Wok
- Sharp Knife
- Tongs
- Colander
