Wok-Fired Honey Chicken Noodles
Dim Sim LimWok-Fired Honey Chicken Noodles
Ingredients
For the Honey Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, the secret 'Yum Yum'!
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other fresh egg noodles
- 3 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced with a cleaver
- 1 inch fresh ginger, grated or finely minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced thinly
- 4 ounces baby bok choy, halved lengthwise
For Garnish
- 2 green onions, sliced thinly on the bias
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon crispy chili oil, or as needed, for that extra kick!
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine your sliced chicken thighs with 1 tablespoon cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, and 1/2 teaspoon white pepper. Mix it up good with your hands, ensuring every piece is coated. Set it aside to marinate while we prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min
- 2
Next, let's build that glorious Honey Garlic Sauce. In a separate bowl, whisk together the honey, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chicken powder, 1/4 teaspoon MSG (the 'Yum Yum'!), 1 teaspoon cornstarch, and 2 tablespoons water. Mix until smooth. This sauce is liquid gold, I tell you!
⏱️ 5 min
- 3
Now, let's get those noodles ready for their starring role. Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions, usually just 2-3 minutes, until al dente. Drain immediately and rinse with cold water to stop the cooking and prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them happy and separate. Set aside. We want bouncy noodles, not a sticky mess!
⏱️ 5 min
- 4
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Once it's smoking, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry vigorously until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside. Don't overcrowd the wok, or you'll steam the chicken, and we want that beautiful char!
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Toss in your minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Woo! That aroma is insane!
⏱️ 1 min
- 6
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still retain a slight crunch. We want vibrant, crisp-tender veggies!
⏱️ 3 min
- 7
Toss in the baby bok choy and stir-fry for another 1-2 minutes until just wilted. Now, return the cooked chicken to the wok. Give it a good toss to combine with the vegetables.
⏱️ 2 min
- 8
Give your prepared Honey Garlic Sauce a quick whisk again, then pour it over the chicken and vegetables in the wok. Stir constantly for about 1 minute until the sauce thickens and coats everything beautifully. Boom! Look at that glossy goodness!
⏱️ 1 min
- 9
Finally, add your cooked and oiled Shanghai noodles to the wok. Using tongs or a metal spatula, toss everything together vigorously, ensuring the noodles are evenly coated with that incredible sauce and all the delicious ingredients. This is where the magic happens, folks!
⏱️ 2 min
- 10
Serve immediately in big, beautiful bowls! Garnish generously with sliced green onions and toasted sesame seeds. For those who like it spicy, a drizzle of crispy chili oil is a must! Now we serve! This is 10 out of 10, all fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Honey Chicken Noodles
For the Honey Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, the secret 'Yum Yum'!
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other fresh egg noodles
- 3 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced with a cleaver
- 1 inch fresh ginger, grated or finely minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced thinly
- 4 ounces baby bok choy, halved lengthwise
For Garnish
- 2 green onions, sliced thinly on the bias
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon crispy chili oil, or as needed, for that extra kick!
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine your sliced chicken thighs with 1 tablespoon cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, and 1/2 teaspoon white pepper. Mix it up good with your hands, ensuring every piece is coated. Set it aside to marinate while we prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min - 2
Next, let's build that glorious Honey Garlic Sauce. In a separate bowl, whisk together the honey, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chicken powder, 1/4 teaspoon MSG (the 'Yum Yum'!), 1 teaspoon cornstarch, and 2 tablespoons water. Mix until smooth. This sauce is liquid gold, I tell you!
⏱️ 5 min - 3
Now, let's get those noodles ready for their starring role. Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions, usually just 2-3 minutes, until al dente. Drain immediately and rinse with cold water to stop the cooking and prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them happy and separate. Set aside. We want bouncy noodles, not a sticky mess!
⏱️ 5 min - 4
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Once it's smoking, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry vigorously until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside. Don't overcrowd the wok, or you'll steam the chicken, and we want that beautiful char!
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Toss in your minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Woo! That aroma is insane!
⏱️ 1 min - 6
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still retain a slight crunch. We want vibrant, crisp-tender veggies!
⏱️ 3 min - 7
Toss in the baby bok choy and stir-fry for another 1-2 minutes until just wilted. Now, return the cooked chicken to the wok. Give it a good toss to combine with the vegetables.
⏱️ 2 min - 8
Give your prepared Honey Garlic Sauce a quick whisk again, then pour it over the chicken and vegetables in the wok. Stir constantly for about 1 minute until the sauce thickens and coats everything beautifully. Boom! Look at that glossy goodness!
⏱️ 1 min - 9
Finally, add your cooked and oiled Shanghai noodles to the wok. Using tongs or a metal spatula, toss everything together vigorously, ensuring the noodles are evenly coated with that incredible sauce and all the delicious ingredients. This is where the magic happens, folks!
⏱️ 2 min - 10
Serve immediately in big, beautiful bowls! Garnish generously with sliced green onions and toasted sesame seeds. For those who like it spicy, a drizzle of crispy chili oil is a must! Now we serve! This is 10 out of 10, all fire!
⏱️ 1 min