Stir-fried chicken noodles better than take-out
A simple recipe for chicken stir-fried noodles that's better than a restaurant
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Servings: 2 portions
Calories: 904kcal
Ingredients
- 450 g chicken sliced, preferably boneless chicken thighs
- 300 g noodles preferably udon
- 2 onions sliced
- 5 stalks scallions in 1–2 cm segments
Sauce
- 250 g chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 0.5 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 2 cloves garlic minced
Procédé
- Cook the noodles according to the package instructions300 g noodles
- Combine the sauce ingredients in a bowl. If the stock is homemade, don't hesitate to use a whisk to fully dissolve the gelatin250 g chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 0.5 tablespoon cornstarch, 1 tablespoon sesame oil, 1 tablespoon granulated sugar, 2 cloves garlic
- Take one tablespoon of the sauce and marinate the chicken for 10 minutes450 g chicken
- In a skillet over medium-high heat, stir-fry the chicken until cooked through. Set aside.450 g chicken
- Add the onions and stir-fry for 3–4 minutes2 onions
- Add the noodles and the sauce. Stir-fry for 2 minutes until the sauce has thickened well.
- Return the chicken and the scallions, stir-fry for 2–3 minutes5 stalks scallions
Notes
If you think it isn't reducing quickly enough, feel free to wait until it has thickened well before adding the noodles and then the meat. That way you'll avoid over-cooked noodles.
Nutrition
Serving: 200g | Calories: 904kcal | Féculents: 127g | Protein: 63g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 534mg | Sodium: 721mg | Potassium: 1042mg | Fiber: 7g | Sugar: 10g | Vitamin A: 21612IU | Vitamin C: 38mg | Calcium: 88mg | Iron: 14mg
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