Recipe - Chicken Noodles

Chicken noodles are a pleasing and easy-to-make dish that combines the savory flavors of chicken with the delightful texture of noodles. This recipe is perfect for a quick weeknight dinner or a comforting meal anytime. Below, you'll find a detailed guide on how to prepare delicious chicken noodles at home.

Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil

For the Noodles:

8 oz (225g) noodles (egg noodles, rice noodles, or your preferred type)
2 tablespoons vegetable oil
1 tablespoon sesame oil
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup cabbage, thinly sliced
1 cup snap peas or green beans, trimmed
2 green onions, chopped

For the Sauce:

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sriracha (optional for heat)
1 teaspoon sugar
1/4 cup chicken broth or water

Optional Garnishes:

Fresh cilantro, chopped
Sesame seeds
Lime wedges

Method

- In a bowl, combine the soy sauce, oyster sauce, cornstarch, and vegetable oil.

- Add the thinly sliced chicken and toss to coat. Let it marinate for at least 15 minutes while you prepare the other ingredients.

- Cook the noodles according to the package instructions. Drain and set aside.

- Toss the cooked noodles with 1 tablespoon of sesame oil to prevent them from sticking together and to add flavor.

- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sriracha (if using), sugar, and chicken broth or water. Set aside.

- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

- Add the marinated chicken and stir-fry until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.

- In the same wok, add the remaining 1 tablespoon of vegetable oil.

- Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.

- Add the sliced red bell pepper, julienned carrot, sliced cabbage, and snap peas or green beans. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

- Return the cooked chicken to the wok with the vegetables.

- Pour in the prepared sauce and toss everything to coat evenly.

- Add the cooked noodles and stir well to combine all the ingredients. Cook for an additional 2-3 minutes to ensure the noodles are heated through and well-coated with the sauce.

- Remove from heat and transfer the chicken noodles to serving plates.

- Garnish with chopped green onions, fresh cilantro, and sesame seeds if desired.

- Serve with lime wedges on the side for an extra burst of flavor.