Wolf's Wok-Fired Chicken Noodle Chaos!
Dim Sim LimWolf's Wok-Fired Chicken Noodle Chaos!
Ingredients
For the Chicken Marinade
- 1 1/2 pound boneless, skinless chicken thigh, sliced into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 3 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce, for color and richness
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other thick stir-fry noodles
- 4 garlic, cloves, minced with a cleaver, baby!
- 1 inch fresh ginger, grated or finely minced
- 1/2 yellow onion, medium, sliced thinly
- 1/2 red bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 4 ounces bok choy, roughly chopped
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 3 tablespoons vegetable oil, plus more for cooking
For Garnishing (Optional)
- as needed crispy chili oil, for that extra kick!
- as needed fresh cilantro, roughly chopped
Instructions
- 1
First things first, let's get that chicken marinated! Slice your chicken thighs into beautiful, thin pieces. In a bowl, combine the chicken with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon white pepper, and 1/2 teaspoon sesame oil. Mix it all up with your hands – get in there! Set it aside to marinate while you prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min
- 2
Next, let's build that killer stir-fry sauce. In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, white pepper, cornstarch, and water. Mix it until it's smooth and lump-free. This is the liquid gold that ties everything together. Set it aside, ready to unleash its power!
⏱️ 3 min
- 3
Now, let's get those noodles ready for the wok. Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions until they are just al dente – still a little bite to them. Don't overcook them, we want that chew! Drain them immediately and toss with 1 tablespoon of vegetable oil to prevent sticking. Set them aside.
⏱️ 5 min•🌡️ 212
- 4
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the entire surface. Once it's shimmering and just starting to smoke, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving it to get some serious color, then stir-fry until it's about 80% cooked through. Remove the chicken from the wok and set it aside. Don't crowd the wok, cook in batches if necessary, you want that high heat!
⏱️ 4 min
- 5
Add another tablespoon of vegetable oil to the hot wok. Toss in your minced garlic and grated ginger. Stir-fry for about 15-20 seconds until fragrant – don't let it burn! Then, add the sliced yellow onion, red bell pepper, and green bell pepper. Stir-fry vigorously for 1-2 minutes until they start to soften but still have a crunch. We want vibrant veggies, not mush!
⏱️ 2 min
- 6
Now, add the chopped bok choy and the white parts of your green onions to the wok. Stir-fry for another minute until the bok choy just starts to wilt. Everything is moving fast now, this is the dance of the wok!
⏱️ 1 min
- 7
Return the partially cooked chicken to the wok with the vegetables. Add your cooked noodles. Pour in that glorious stir-fry sauce you prepared earlier. Now, this is where the magic happens! Toss and stir-fry everything together continuously for 2-3 minutes, making sure the sauce coats every strand of noodle and every piece of chicken and vegetable. Keep that heat high, we're building that wok hei!
⏱️ 3 min
- 8
Finally, toss in the green parts of your sliced green onions. Give it one final, powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a dash more light soy sauce or a pinch of sugar. BOOM! That's it, you've created a masterpiece!
⏱️ 1 min
- 9
Serve immediately in big, beautiful bowls. Garnish with a generous drizzle of crispy chili oil and a sprinkle of fresh cilantro if you're feeling fancy. This is Wolf's Wok-Fired Chicken Noodle Chaos, and it's 10 out of 10! Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Wok-Fired Chicken Noodle Chaos!
For the Chicken Marinade
- 1 1/2 pound boneless, skinless chicken thigh, sliced into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 3 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce, for color and richness
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other thick stir-fry noodles
- 4 garlic, cloves, minced with a cleaver, baby!
- 1 inch fresh ginger, grated or finely minced
- 1/2 yellow onion, medium, sliced thinly
- 1/2 red bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 4 ounces bok choy, roughly chopped
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 3 tablespoons vegetable oil, plus more for cooking
For Garnishing (Optional)
- as needed crispy chili oil, for that extra kick!
- as needed fresh cilantro, roughly chopped
Instructions
- 1
First things first, let's get that chicken marinated! Slice your chicken thighs into beautiful, thin pieces. In a bowl, combine the chicken with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon white pepper, and 1/2 teaspoon sesame oil. Mix it all up with your hands – get in there! Set it aside to marinate while you prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min - 2
Next, let's build that killer stir-fry sauce. In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, white pepper, cornstarch, and water. Mix it until it's smooth and lump-free. This is the liquid gold that ties everything together. Set it aside, ready to unleash its power!
⏱️ 3 min - 3
Now, let's get those noodles ready for the wok. Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions until they are just al dente – still a little bite to them. Don't overcook them, we want that chew! Drain them immediately and toss with 1 tablespoon of vegetable oil to prevent sticking. Set them aside.
⏱️ 5 min•🌡️ 212 - 4
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the entire surface. Once it's shimmering and just starting to smoke, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving it to get some serious color, then stir-fry until it's about 80% cooked through. Remove the chicken from the wok and set it aside. Don't crowd the wok, cook in batches if necessary, you want that high heat!
⏱️ 4 min - 5
Add another tablespoon of vegetable oil to the hot wok. Toss in your minced garlic and grated ginger. Stir-fry for about 15-20 seconds until fragrant – don't let it burn! Then, add the sliced yellow onion, red bell pepper, and green bell pepper. Stir-fry vigorously for 1-2 minutes until they start to soften but still have a crunch. We want vibrant veggies, not mush!
⏱️ 2 min - 6
Now, add the chopped bok choy and the white parts of your green onions to the wok. Stir-fry for another minute until the bok choy just starts to wilt. Everything is moving fast now, this is the dance of the wok!
⏱️ 1 min - 7
Return the partially cooked chicken to the wok with the vegetables. Add your cooked noodles. Pour in that glorious stir-fry sauce you prepared earlier. Now, this is where the magic happens! Toss and stir-fry everything together continuously for 2-3 minutes, making sure the sauce coats every strand of noodle and every piece of chicken and vegetable. Keep that heat high, we're building that wok hei!
⏱️ 3 min - 8
Finally, toss in the green parts of your sliced green onions. Give it one final, powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a dash more light soy sauce or a pinch of sugar. BOOM! That's it, you've created a masterpiece!
⏱️ 1 min - 9
Serve immediately in big, beautiful bowls. Garnish with a generous drizzle of crispy chili oil and a sprinkle of fresh cilantro if you're feeling fancy. This is Wolf's Wok-Fired Chicken Noodle Chaos, and it's 10 out of 10! Enjoy!
⏱️ 1 min