Lightning-Fast Shrimp and Chicken Noodle Stir Fry
Lightning-Fast Shrimp and Chicken Noodle Stir Fry
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, coated lightly with cornstarch
- 1 pound raw shrimp, peeled and deveined
- 16 ounces Hokkien noodles, pre-cooked
- 8 ounces oyster mushrooms, trimmed and torn into bite-sized pieces
- 2 cups Chinese cabbage, shredded
- 4 ounces choy sum, cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon chicken bouillon powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon MSG (monosodium glutamate), optional
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Ensure all ingredients are prepped and within arm's reach of your wok. This stir fry cooks very quickly.
⏱️ 5 min
- 2
Heat a large wok over high heat until it begins to smoke lightly. This is crucial for achieving the 'wok hei' flavor.
⏱️ 1 min
- 3
Add the vegetable oil to the hot wok, swirling to coat the surface.
- 4
Add the cornstarch-coated chicken pieces to the wok in a single layer. Stir-fry vigorously for 1-2 minutes until browned and nearly cooked through, allowing any flames to lick the chicken for extra flavor.
⏱️ 2 min
- 5
Add the oyster mushrooms to the wok and continue to stir-fry for 30 seconds.
⏱️ 1 min
- 6
Add the shredded Chinese cabbage and choy sum to the wok. Stir-fry for 30 seconds until slightly wilted.
⏱️ 1 min
- 7
Add the peeled and deveined shrimp and minced garlic to the wok. Stir-fry for 1 minute, until the shrimp just turn pink.
⏱️ 1 min
- 8
Add the pre-cooked Hokkien noodles to the wok. Toss everything together to combine.
⏱️ 1 min
- 9
Season the stir-fry by sprinkling the chicken bouillon powder, soy sauce, oyster sauce, sesame oil, and optional MSG over the ingredients. Toss well to distribute the seasonings.
⏱️ 1 min
- 10
Pour the Chinese cooking wine around the edges of the wok. If using a gas stove, carefully tilt the wok slightly to allow the wine to ignite, creating a brief flambé. This adds a smoky flavor. Immediately continue to stir-fry.
⏱️ 1 min
- 11
Continue to stir-fry vigorously for another 30 seconds to 1 minute, ensuring all ingredients are hot and well-coated with the sauce.
⏱️ 1 min
- 12
Serve the lightning-fast shrimp and chicken noodle stir fry immediately from the wok onto individual plates.
Kitchen Tools
Nutrition Facts (per serving)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, coated lightly with cornstarch
- 1 pound raw shrimp, peeled and deveined
- 16 ounces Hokkien noodles, pre-cooked
- 8 ounces oyster mushrooms, trimmed and torn into bite-sized pieces
- 2 cups Chinese cabbage, shredded
- 4 ounces choy sum, cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon chicken bouillon powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon MSG (monosodium glutamate), optional
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Ensure all ingredients are prepped and within arm's reach of your wok. This stir fry cooks very quickly.
⏱️ 5 min - 2
Heat a large wok over high heat until it begins to smoke lightly. This is crucial for achieving the 'wok hei' flavor.
⏱️ 1 min - 3
Add the vegetable oil to the hot wok, swirling to coat the surface.
- 4
Add the cornstarch-coated chicken pieces to the wok in a single layer. Stir-fry vigorously for 1-2 minutes until browned and nearly cooked through, allowing any flames to lick the chicken for extra flavor.
⏱️ 2 min - 5
Add the oyster mushrooms to the wok and continue to stir-fry for 30 seconds.
⏱️ 1 min - 6
Add the shredded Chinese cabbage and choy sum to the wok. Stir-fry for 30 seconds until slightly wilted.
⏱️ 1 min - 7
Add the peeled and deveined shrimp and minced garlic to the wok. Stir-fry for 1 minute, until the shrimp just turn pink.
⏱️ 1 min - 8
Add the pre-cooked Hokkien noodles to the wok. Toss everything together to combine.
⏱️ 1 min - 9
Season the stir-fry by sprinkling the chicken bouillon powder, soy sauce, oyster sauce, sesame oil, and optional MSG over the ingredients. Toss well to distribute the seasonings.
⏱️ 1 min - 10
Pour the Chinese cooking wine around the edges of the wok. If using a gas stove, carefully tilt the wok slightly to allow the wine to ignite, creating a brief flambé. This adds a smoky flavor. Immediately continue to stir-fry.
⏱️ 1 min - 11
Continue to stir-fry vigorously for another 30 seconds to 1 minute, ensuring all ingredients are hot and well-coated with the sauce.
⏱️ 1 min - 12
Serve the lightning-fast shrimp and chicken noodle stir fry immediately from the wok onto individual plates.