Chicken and Stir Fry Noodles
Stir Fry Noodles are a quick and easy go-to for any week night meal.
One helpful time saving tip is preparing a batch of vegetables in advance and at Stir Fry time simply combining the readied ingredients and tossing them throughout the mix.
Napa Cabbage is one very easy vegetable to prepare cutting off the end, slicing thinly lengthwise then halving the pieces and storing until cooking time. Napa Cabbage cooks up quickly and blends well with the marinade between the noodles.
While many Chinese and Asian recipes appear to have numerous ingredients three of these will always include the Holy Trinity base of ingredients: fresh chopped ginger, garlic, and scallions. This base along with common marinade seasonings can turn anything into a balance of delicious and complex flavors.
A Stir Fry Noodles dish is flexible in protein options using poultry, meat or fish with only small portions needed.
For this recipe one large-sized bone- in cooked chicken breast was cut into thin slices then into small bite-sized pieces providing evenly balanced texture and taste between other ingredients and yielding enough for four servings.
Fresh Asian Stir Fry Noodles are simple to cook and are available both fresh or frozen at any Asian Market. Simply drop into salted boiling water and cook until just el dente texture keeping in mind that the noodles will be further cooked between the sauce, vegetables and protein in the stir fry process.
If the fresh noodles have been frozen, simply cook them a bit longer before draining.
Rinse your cooked noodles in cool water to stop the cooking then toss them with a bit of oil and cover until cook time. This will keep the noodles evenly separated and readied for tossing in the stir fry pan.
- 3 tablespoon soy sauce
- 2 tablespoon mirin
- 1 teaspoon sugar
- generous few grinds cracked black pepper
- 1 pound fresh Stir Fry or LoMein Noodles (found at Asian or International Markets)
- 5 tablespoons canola oil, plus 1 tablespoon
- 7 scallions, white and green parts, finely chopped, one chopped scallion reserved for garnish
- 1 1/2 tablespoons fine chopped fresh ginger
- 3 cloves garlic, finely chopped
- 1 small head Napa cabbage, end cut off, thick ribs removed, then very thinly sliced and cut in half
- half of a red bell pepper chopped
- 2 shiitake mushroom, stems removed, wiped with a damp paper towel, thinly sliced
- 1 small onion, halved, sliced into half moons
- 3 carrots, peeled, cut julienne, then cooked in salted boiling water or in microwave for 3 minutes
- 1 large cooked chicken breast, sliced into half-inch pieces then cut into halves or thirds
- 1/2-1 teaspoon sesame oil
- 1 long red hot pepper, sliced including seeds for garnish, optional
- Into a small bowl combine the soy sauce, mirin, sugar, and black pepper, stir to dissolve the sugar, set aside
- Cook Stir Fry Noodles in salted boiling water around three minutes, just until el dente, drain in cold water, toss with a tablespoon of canola oil, cover with plastic wrap, set aside (If noodles are frozen cook around five minutes)
- Heat a large sized skillet or wok to a very hot temperature. Skillet should be wide and a few inches deep, enough to host the noodles while tossing the stir fry
- Add in the 5 tablespoons canola oil, swirl to coat the bottom of the pan
- Tumble in the scallions, ginger, and garlic, using a flat spatula, stir ingredients constantly, around one minute
- Tumble in the Napa Cabbage, red pepper, Shiitake Mushrooms, and the onion, stir throughout and continue moving vegetables around the pan to evenly cook, around three to four minutes
- As Napa cabbage begins to wilt a bit, add in the carrots and chicken pieces, stir and heat through, around two minutes
- Tumble in the Stir Fry Noodles tossing throughout to evenly combine with the pan ingredients, cook until heated through, around two to three minutes
- Make a well in the center of the pan and pour in the soy sauce mixture, toss throughout
- Continue heating until noodles are very hot
- Pour in the sesame oil, toss throughout again, turn off heat
- Transfer to a platter, scatter with the reserved chopped scallions and the sliced hot red pepper