20-Minute Chicken Noodle Stir Fry
20-Minute Chicken Noodle Stir Fry
Ingredients
For the Main Dish
- 200 g fresh wheat noodles
- 250 g boneless chicken thigh, thinly sliced
- 3 tablespoons vegetable oil
For the Vegetables
- 1/2 onion, thinly sliced
- 1 cup cabbage, cut into bite-sized pieces
- 1 carrot, small, cut into matchsticks
- 2 green onions, green part only, cut into 2-inch (5 cm) pieces
- 4 cloves garlic, minced
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking soda, optional
For the Sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1/4 teaspoon MSG, optional
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil, optional
Instructions
- 1
In a large bowl, combine the thinly sliced boneless chicken thigh with 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon cornstarch, 1/2 teaspoon vegetable oil, 1/4 teaspoon white pepper, and 1/4 teaspoon baking soda (optional). Mix well until the chicken is evenly coated.
⏱️ 2 min
- 2
Prepare the vegetables: cut the small carrot into matchsticks, thinly slice the 1/2 onion, cut the 1 cup cabbage into bite-sized pieces, cut the green part of the 2 green onions into 2-inch (5 cm) pieces, and mince the 4 cloves of garlic.
⏱️ 5 min
- 3
In a measuring cup or small bowl, combine 1 1/2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/4 teaspoon MSG (optional), 1/4 teaspoon white pepper, and 1 teaspoon sesame oil (optional). Stir to combine.
⏱️ 2 min
- 4
In a separate small bowl, whisk together 1 teaspoon cornstarch and 3 tablespoons water to create a cornstarch slurry. Add this slurry to the sauce mixture from Step 3 and stir well.
⏱️ 1 min
- 5
Heat a wok over high heat. Add 3 tablespoons vegetable oil.
⏱️ 1 min
- 6
Add the thinly sliced onion, bite-sized cabbage, and carrot matchsticks to the hot wok. Stir-fry until slightly softened.
⏱️ 2 min
- 7
Push the vegetables to one side of the wok. Add the marinated chicken to the wok and cook until browned and cooked through.
⏱️ 3 min
- 8
Add the minced garlic to the wok with the chicken and vegetables. Stir-fry for a short period until fragrant.
⏱️ 1 min
- 9
Add the fresh wheat noodles to the wok. Pour the prepared sauce mixture over the noodles, chicken, and vegetables.
⏱️ 1 min
- 10
Add the green onions. Toss and stir-fry everything together until the noodles are fully coated with the sauce and heated through.
⏱️ 2 min
- 11
Serve the chicken noodle stir fry immediately.
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Chicken Noodle Stir Fry
For the Main Dish
- 200 g fresh wheat noodles
- 250 g boneless chicken thigh, thinly sliced
- 3 tablespoons vegetable oil
For the Vegetables
- 1/2 onion, thinly sliced
- 1 cup cabbage, cut into bite-sized pieces
- 1 carrot, small, cut into matchsticks
- 2 green onions, green part only, cut into 2-inch (5 cm) pieces
- 4 cloves garlic, minced
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking soda, optional
For the Sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1/4 teaspoon MSG, optional
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil, optional
Instructions
- 1
In a large bowl, combine the thinly sliced boneless chicken thigh with 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon cornstarch, 1/2 teaspoon vegetable oil, 1/4 teaspoon white pepper, and 1/4 teaspoon baking soda (optional). Mix well until the chicken is evenly coated.
⏱️ 2 min - 2
Prepare the vegetables: cut the small carrot into matchsticks, thinly slice the 1/2 onion, cut the 1 cup cabbage into bite-sized pieces, cut the green part of the 2 green onions into 2-inch (5 cm) pieces, and mince the 4 cloves of garlic.
⏱️ 5 min - 3
In a measuring cup or small bowl, combine 1 1/2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/4 teaspoon MSG (optional), 1/4 teaspoon white pepper, and 1 teaspoon sesame oil (optional). Stir to combine.
⏱️ 2 min - 4
In a separate small bowl, whisk together 1 teaspoon cornstarch and 3 tablespoons water to create a cornstarch slurry. Add this slurry to the sauce mixture from Step 3 and stir well.
⏱️ 1 min - 5
Heat a wok over high heat. Add 3 tablespoons vegetable oil.
⏱️ 1 min - 6
Add the thinly sliced onion, bite-sized cabbage, and carrot matchsticks to the hot wok. Stir-fry until slightly softened.
⏱️ 2 min - 7
Push the vegetables to one side of the wok. Add the marinated chicken to the wok and cook until browned and cooked through.
⏱️ 3 min - 8
Add the minced garlic to the wok with the chicken and vegetables. Stir-fry for a short period until fragrant.
⏱️ 1 min - 9
Add the fresh wheat noodles to the wok. Pour the prepared sauce mixture over the noodles, chicken, and vegetables.
⏱️ 1 min - 10
Add the green onions. Toss and stir-fry everything together until the noodles are fully coated with the sauce and heated through.
⏱️ 2 min - 11
Serve the chicken noodle stir fry immediately.