Chicken Noodle Stir-fry
Chicken Noodle Stir-fry
Ingredients
For the Velveting
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-fry
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces cremini mushrooms, sliced
- 12 ounces egg noodles, pre-cooked
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Yum Yum seasoning, (or a similar umami-rich seasoning blend)
- 1/2 teaspoon chicken powder
- 6 ounces Chinese broccoli (Gai Lan), cut into 2-inch pieces
- 1 cup chicken stock
- 1/4 teaspoon white pepper
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
In a medium bowl, combine the cut chicken pieces, cornstarch, and 2 tablespoons of water. Mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min
- 2
Heat a wok or large skillet over high heat until smoking lightly. Add 2 tablespoons of vegetable oil.
⏱️ 1 min
- 3
Add the minced garlic and ginger to the hot wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the velveted chicken to the wok. Stir-fry for 3-4 minutes, breaking up any clumps, until the chicken is cooked through and lightly browned.
⏱️ 4 min
- 5
Add the sliced mushrooms to the wok with the chicken. Continue to stir-fry for 2-3 minutes until the mushrooms have softened.
⏱️ 3 min
- 6
Add the pre-cooked egg noodles to the wok, combining them with the chicken and mushrooms. Toss to incorporate.
⏱️ 1 min
- 7
Drizzle the dark soy sauce and oyster sauce over the noodles and ingredients in the wok. Sprinkle in the Yum Yum seasoning and chicken powder. Toss everything together to coat evenly.
⏱️ 2 min
- 8
Add the Chinese broccoli to the wok and stir-fry for 1-2 minutes until it starts to tenderize but is still vibrant.
⏱️ 2 min
- 9
Pour the chicken stock into the wok and add the white pepper. Bring to a simmer.
⏱️ 1 min
- 10
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering wok while continuously stirring. Continue to stir-fry vigorously, tossing the ingredients to ensure the sauce thickens and coats everything evenly.
⏱️ 2 min
- 11
Crank the heat up to full. Drizzle the sesame oil and Shaoxing wine around the edges of the wok. Allow the wine to ignite (if it does not, carefully tilt the wok slightly towards the flame, or use a long lighter), creating a flame that imparts a smoky "wok hei" flavor to the stir-fry. Toss quickly to distribute the flavors.
⏱️ 1 min
- 12
Once thoroughly mixed and cooked, transfer the Chicken Noodle Stir-fry from the wok to a serving plate and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveting
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-fry
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces cremini mushrooms, sliced
- 12 ounces egg noodles, pre-cooked
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Yum Yum seasoning, (or a similar umami-rich seasoning blend)
- 1/2 teaspoon chicken powder
- 6 ounces Chinese broccoli (Gai Lan), cut into 2-inch pieces
- 1 cup chicken stock
- 1/4 teaspoon white pepper
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
In a medium bowl, combine the cut chicken pieces, cornstarch, and 2 tablespoons of water. Mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min - 2
Heat a wok or large skillet over high heat until smoking lightly. Add 2 tablespoons of vegetable oil.
⏱️ 1 min - 3
Add the minced garlic and ginger to the hot wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the velveted chicken to the wok. Stir-fry for 3-4 minutes, breaking up any clumps, until the chicken is cooked through and lightly browned.
⏱️ 4 min - 5
Add the sliced mushrooms to the wok with the chicken. Continue to stir-fry for 2-3 minutes until the mushrooms have softened.
⏱️ 3 min - 6
Add the pre-cooked egg noodles to the wok, combining them with the chicken and mushrooms. Toss to incorporate.
⏱️ 1 min - 7
Drizzle the dark soy sauce and oyster sauce over the noodles and ingredients in the wok. Sprinkle in the Yum Yum seasoning and chicken powder. Toss everything together to coat evenly.
⏱️ 2 min - 8
Add the Chinese broccoli to the wok and stir-fry for 1-2 minutes until it starts to tenderize but is still vibrant.
⏱️ 2 min - 9
Pour the chicken stock into the wok and add the white pepper. Bring to a simmer.
⏱️ 1 min - 10
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering wok while continuously stirring. Continue to stir-fry vigorously, tossing the ingredients to ensure the sauce thickens and coats everything evenly.
⏱️ 2 min - 11
Crank the heat up to full. Drizzle the sesame oil and Shaoxing wine around the edges of the wok. Allow the wine to ignite (if it does not, carefully tilt the wok slightly towards the flame, or use a long lighter), creating a flame that imparts a smoky "wok hei" flavor to the stir-fry. Toss quickly to distribute the flavors.
⏱️ 1 min - 12
Once thoroughly mixed and cooked, transfer the Chicken Noodle Stir-fry from the wok to a serving plate and serve immediately.
⏱️ 1 min