Chicken Fried Noodles

Method to my Meals

4

Description: These noodles remind me of what you would get at an awesome Asian food truck. Super easy recipe and they are amazing!
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Serves
: 4
Time: 35 m (25 m prep, 10 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

Noodles

  1. 1 pound boneless, skinless, chicken breasts, cut into strips
  2. 1 package dried egg noodles
  3. 4 tablespoons vegetable oil*
  4. 1 tablespoon ginger, minced
  5. 2 cloves garlic, minced
  6. 1 small carrot, thinly sliced
  7. 1/2 small cabbage, roughly shredded
  8. 1/2 head broccoli, cut into florets
  9. 3/4 teaspoon salt*
  10. 1 1/4 teaspoon sugar
  11. 1 teaspoon soy sauce

 Marinade:

  1. 1 teaspoon soy sauce
  2. 1/4 teaspoon salt*
  3. 1/4 teaspoon sugar
  4. Pinch ground white pepper
  5. 1 teaspoon corn flour
  6. 1/4 teaspoon baking soda

*Not provided:
Salt and pepper
Vegetable oil

Equipment:
Bowl
Large Skillet or Wok

Instructions
:

  1. Mix the chicken and marinade ingredients together in a large bowl. Add in 2 tablespoons water, cover and marinate for 20 minutes.
  2. Prepare the dried egg noodles according to package directions. Drain the noodles, and cut with scissors to shorten them if desired.
  3. Heat 2 tablespoons of the oil in a wok over high heat and stir fry half of the ginger and garlic for a few minutes. Add the marinated chicken and spread in a single layer to brown for 1 minute. Then flip the chicken every 30 seconds for another 3 minutes until the pieces have a golden crust.
  4. Pour in 2 tablespoons of water into the wok, and cover with a lid for 1 minute. Transfer the chicken, and any leftover juices/browned bits to a plate and set aside.
  5. Wipe the wok clean with a paper towel or cloth. Heat 1 tablespoon oil over high heat and stir fry the remaining ginger and garlic. Add in the carrots, cabbage, and broccoli and toss in the oil for 1 minute. Add in 2-3 tablespoons of water and cover with a lid. Cook for 2 minutes until the vegetables have softened, then uncover and reduce the heat to medium-low.
  6. Return the chicken and juices to the wok together with the noodles. Add in the salt, sugar, soy sauce, and remaining 1 tablespoon oil. Toss the noodles until they are evenly coated and warmed through. Serve hot and enjoy!

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