5030 NOODLES | Scallion Oil Noodles with Honey Soy Chicken
5030 NOODLES | Scallion Oil Noodles with Honey Soy Chicken
Ingredients
For the Scallion Oil
- 6 scallions, 4 for oil, remaining for garnish
- 30 g avocado oil
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 15 g honey
For the Honey Soy Chicken
- 400 g chicken mince, 5%
- 1 teaspoon avocado oil
- 1 tablespoon dark soy sauce
- 15 g honey
- 1 garlic clove
- 1 tablespoon Shaoxing wine
Other Ingredients
- 400 g frozen ramen or other noodles, such as Yutaka
- 200 g Chinese broccoli or choy sum
- as needed fresh spring onion, to finish, from the remaining 2 scallions
- 2 egg yolks, optional
Instructions
- 1
Bring a large pan of salted water to the boil for cooking the noodles and blanching the greens.
⏱️ 5 min
- 2
For the scallion oil, cut 4 of the scallions into 1 inch pieces. Add these scallion pieces and 30g avocado oil to a small saucepan. Set the saucepan over a low to medium heat and cook until the scallions begin to char.
⏱️ 7 min
- 3
Add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, and 15g of honey to the saucepan with the scallion oil. Simmer for 1 minute. Turn off the heat and stir in 1 tablespoon of black vinegar. Set the prepared scallion oil aside.
⏱️ 2 min
- 4
Finely slice the remaining 2 scallions for garnish. Chop the 200g Chinese broccoli or choy sum into bite-sized pieces. Set both aside.
⏱️ 5 min
- 5
Heat a large frying pan or wok over a medium heat. Once hot, pour in 1 teaspoon of avocado oil. Add the 400g of 5% chicken mince to the pan and cook over a medium-high heat until it takes on some color.
⏱️ 5 min
- 6
Reduce the heat. Add 1 tablespoon of dark soy sauce, 15g of honey, and 1 grated garlic clove to the chicken mince. Continue to cook for 1 to 2 minutes until the chicken is glossy. Deglaze the pan with 1 tablespoon of Shaoxing wine. Remove the cooked chicken mince from the pan and set it aside.
⏱️ 4 min
- 7
Blanch the chopped Chinese broccoli or choy sum in the boiling salted water for 2 minutes. Remove with a slotted spoon and set aside.
⏱️ 2 min
- 8
Cook the 400g of frozen ramen or other noodles in the same pan of boiling water according to package instructions. Drain the cooked noodles well and add them to the pan where the chicken was cooked.
⏱️ 3 min
- 9
Pour the prepared scallion oil sauce over the noodles in the pan. Toss until the noodles and sauce are well combined and homogenous. If the noodles are too sticky, a little of the noodle cooking water can be added to loosen them.
⏱️ 2 min
- 10
Divide the noodles evenly between two serving bowls. Top with the cooked honey soy chicken mince, blanched Chinese broccoli, and a generous heap of the fresh sliced spring onions for freshness. Optionally, add an egg yolk to each bowl.
⏱️ 3 min
- 11
Mix everything in the bowl and enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
5030 NOODLES | Scallion Oil Noodles with Honey Soy Chicken
For the Scallion Oil
- 6 scallions, 4 for oil, remaining for garnish
- 30 g avocado oil
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 15 g honey
For the Honey Soy Chicken
- 400 g chicken mince, 5%
- 1 teaspoon avocado oil
- 1 tablespoon dark soy sauce
- 15 g honey
- 1 garlic clove
- 1 tablespoon Shaoxing wine
Other Ingredients
- 400 g frozen ramen or other noodles, such as Yutaka
- 200 g Chinese broccoli or choy sum
- as needed fresh spring onion, to finish, from the remaining 2 scallions
- 2 egg yolks, optional
Instructions
- 1
Bring a large pan of salted water to the boil for cooking the noodles and blanching the greens.
⏱️ 5 min - 2
For the scallion oil, cut 4 of the scallions into 1 inch pieces. Add these scallion pieces and 30g avocado oil to a small saucepan. Set the saucepan over a low to medium heat and cook until the scallions begin to char.
⏱️ 7 min - 3
Add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, and 15g of honey to the saucepan with the scallion oil. Simmer for 1 minute. Turn off the heat and stir in 1 tablespoon of black vinegar. Set the prepared scallion oil aside.
⏱️ 2 min - 4
Finely slice the remaining 2 scallions for garnish. Chop the 200g Chinese broccoli or choy sum into bite-sized pieces. Set both aside.
⏱️ 5 min - 5
Heat a large frying pan or wok over a medium heat. Once hot, pour in 1 teaspoon of avocado oil. Add the 400g of 5% chicken mince to the pan and cook over a medium-high heat until it takes on some color.
⏱️ 5 min - 6
Reduce the heat. Add 1 tablespoon of dark soy sauce, 15g of honey, and 1 grated garlic clove to the chicken mince. Continue to cook for 1 to 2 minutes until the chicken is glossy. Deglaze the pan with 1 tablespoon of Shaoxing wine. Remove the cooked chicken mince from the pan and set it aside.
⏱️ 4 min - 7
Blanch the chopped Chinese broccoli or choy sum in the boiling salted water for 2 minutes. Remove with a slotted spoon and set aside.
⏱️ 2 min - 8
Cook the 400g of frozen ramen or other noodles in the same pan of boiling water according to package instructions. Drain the cooked noodles well and add them to the pan where the chicken was cooked.
⏱️ 3 min - 9
Pour the prepared scallion oil sauce over the noodles in the pan. Toss until the noodles and sauce are well combined and homogenous. If the noodles are too sticky, a little of the noodle cooking water can be added to loosen them.
⏱️ 2 min - 10
Divide the noodles evenly between two serving bowls. Top with the cooked honey soy chicken mince, blanched Chinese broccoli, and a generous heap of the fresh sliced spring onions for freshness. Optionally, add an egg yolk to each bowl.
⏱️ 3 min - 11
Mix everything in the bowl and enjoy immediately.
⏱️ 1 min