Introduction
This delicious stir-fry recipe brings together tender chicken, crispy vegetables, and savory noodles in a quick and flavorful dish. Perfect for a busy weeknight, this meal combines simple ingredients and bold flavors, making it a crowd-pleaser for families or friends. Let’s dive into the ingredients and preparation for this delightful dish.
Detailed Ingredients with measures
– 1 tablespoon oil
– 200g (7 oz) chicken, sliced (thigh or breast)
– 2 garlic cloves, minced
– 2 ramen or instant noodle cakes, discard seasoning
– 200g (7 oz) pre-shredded coleslaw mix (cabbage and carrot)
– 3 green onion stems, cut into 5 cm (2-inch) lengths
– 1 heaped cup bean sprouts
– 1 cup (250 ml) water
**Sauce:**
– 1.5 tablespoons light soy sauce
– 1.5 tablespoons oyster sauce
– 1 tablespoon Chinese cooking wine or mirin
– 2 teaspoons toasted sesame oil
– 1 teaspoon white sugar (skip if using mirin)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 2-3
To prepare this dish, begin by mixing all the sauce ingredients in a bowl until well combined. Heat oil in a large skillet over high heat and add minced garlic, cooking it for about 10 seconds. Next, add the sliced chicken and allow it to cook until it turns from pink to white. Pour the prepared sauce over the chicken and let it cook for one minute.
Now, introduce the coleslaw mix and the white parts of the green onions, cooking until the cabbage wilts, which should take around one and a half minutes. Push the skillet’s contents to one side, creating space for the ramen noodles. Pour in water and place the ramen noodle cakes side by side in the skillet.
Once the water starts to simmer, let the noodles cook for 45 seconds, flip them, and cook for another 30 seconds. Use tongs or chopsticks to loosen the noodles before adding the bean sprouts and the green parts of the green onions. Toss everything together vigorously for one and a half to two minutes until the sauce reduces and evenly coats the noodles.
Serve immediately and enjoy your delicious homemade stir-fry!
Detailed Directions and Instructions
Step 1: Prepare the Sauce
In a bowl, mix together all the sauce ingredients: 1.5 tablespoons light soy sauce, 1.5 tablespoons oyster sauce, 1 tablespoon Chinese cooking wine or mirin, 2 teaspoons toasted sesame oil, and 1 teaspoon white sugar (omit sugar if using mirin) until well combined.
Step 2: Heat the Skillet
Heat 1 tablespoon of oil in a large skillet over high heat.
Step 3: Cook the Garlic
Add the minced garlic (2 cloves) to the skillet and cook for 10 seconds until fragrant.
Step 4: Cook the Chicken
Add the 200g (7 oz) sliced chicken to the skillet. Cook until the chicken mostly changes from pink to white.
Step 5: Add the Sauce
Pour the prepared sauce over the chicken and cook for 1 minute, allowing the chicken to absorb the flavors.
Step 6: Incorporate the Coleslaw Mix
Add the 200g (7 oz) pre-shredded coleslaw mix and the white parts of the green onions (3 stems cut into 5 cm lengths). Cook for 1.5 minutes, until the cabbage wilts.
Step 7: Make Room for Noodles
Push the contents of the skillet to one side to create space for the ramen noodles.
Step 8: Cook the Ramen Noodles
Pour 1 cup (250 ml) of water into the skillet and place the ramen noodle cakes side by side.
Step 9: Flip the Noodles
Once the water starts to simmer, let the noodles cook for 45 seconds. Flip the noodles and cook for an additional 30 seconds.
Step 10: Add Bean Sprouts and Green Onions
Loosen the noodles using tongs or chopsticks. Add 1 heaped cup of bean sprouts and the green parts of the green onions.
Step 11: Combine Everything
Toss all the ingredients together energetically for 1.5 to 2 minutes. Ensure the sauce reduces and coats the noodles evenly.
Step 12: Serve
Serve immediately hot.
Notes
Note 1: Chicken Options
You can use either chicken thighs or breasts based on your preference.
Note 2: Sauce Adjustments
Feel free to adjust the sauce ingredients according to your taste preferences.
Note 3: Vegetable Variations
Additional vegetables such as bell peppers or snap peas can be added to enhance the dish.
Note 4: Ramen Noodles
For a quicker option, you can use instant ramen noodles without the seasoning packets.
Note 5: Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in a microwave before serving.
Cook techniques
Mixing Sauce
Combine all sauce ingredients in a bowl until well blended. This ensures an even distribution of flavors when added to the dish.
Sautéing Ingredients
Heat oil in a skillet over high heat and add minced garlic first. Sauté for about 10 seconds to release the garlic’s aroma before adding chicken.
Cooking Chicken
Add sliced chicken to the skillet, cooking until it transitions from pink to white. This indicates the chicken is beginning to cook through.
Infusing Flavors
Pour the prepared sauce over the chicken and allow it to cook for 1 minute. This helps the chicken absorb the flavors before adding vegetables.
Wilting Vegetables
Introduce the coleslaw mix and white parts of the green onions to the skillet. Cook until the cabbage wilts, which should take about 1.5 minutes.
Steaming Noodles
Create space in the skillet and add water for the ramen noodles. Cook noodles in simmering water for 45 seconds on one side, then flip and cook for another 30 seconds.
Loosening Noodles
Use tongs or chopsticks to gently loosen the noodles as they cook, ensuring they do not stick together.
Combining Ingredients
Add bean sprouts and the green parts of the green onions to the skillet. Toss all ingredients vigorously for 1.5 to 2 minutes to evenly coat with sauce.
FAQ
Can I use other types of noodles?
Yes, you can substitute ramen with other quick-cooking noodles like udon or rice noodles, adjusting the cooking time accordingly.
What can I use instead of chicken?
You can replace chicken with tofu, shrimp, or beef, adjusting the cooking times as necessary for different proteins.
Is it possible to make this dish vegetarian?
Absolutely! Use tofu instead of chicken and vegetable broth in place of water for the sauce.
Can I add more vegetables?
Yes, feel free to add more vegetables like bell peppers, broccoli, or snap peas to enhance the dish’s nutritional value and texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop before serving.
Conclusion
This delicious stir-fried chicken and noodle dish brings a wonderful combination of flavors and textures, featuring tender chicken, crisp vegetables, and savory sauce. It’s a quick and satisfying meal that can easily be customized to suit your taste. Enjoy the delightful balance of freshness from the vegetables and the rich flavors of the sauce for a perfect weeknight dinner.
More recipes suggestions and combination
Try adding shrimp instead of chicken for a seafood twist that pairs beautifully with the sauce and vegetables.
More recipes suggestions and combination
Incorporate bell peppers or snap peas for an extra crunch and a pop of color in your dish.
More recipes suggestions and combination
Substitute the ramen noodles with rice noodles or soba noodles for a different texture and flavor profile.
More recipes suggestions and combination
Add a beaten egg to the skillet right after the noodles for added protein and a richer taste.
More recipes suggestions and combination
For a vegetarian option, replace chicken with tofu and add more veggies like zucchini or bok choy.
More recipes suggestions and combination
Spice it up by adding some chili sauce or crushed red pepper flakes to the sauce for a kick of heat.
More recipes suggestions and combination
Top your dish with sesame seeds or chopped peanuts for added crunch and flavor contrast.
More recipes suggestions and combination
Experiment with different types of sauces, such as teriyaki or hoisin sauce, to give the dish a unique twist.
