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Recipe
Asian Noodle Stir-Fry with Chicken
Asian Noodle Stir-Fry with Chicken - outdoor cooking at its best and everything tastes good outdoors.
17 ingredients
4 servings
17 ingredients
4 servings
Recipe
Asian Noodle Stir-Fry with Chicken
Asian Noodle Stir-Fry with Chicken - outdoor cooking at its best and everything tastes good outdoors.
Ingredients
7 oz (200 g) egg noodles
4 boneless, skinless chicken thighs, sliced into strips
1 small head of broccoli, cut into small florets
1 medium carrot, cut into thin strips
1 head of pak choi, roughly chopped
1 red chili, finely chopped
2–3 cloves garlic, grated
1–2 tbsp fresh ginger, grated
2 tbsp soy sauce
½ tsp sesame oil
1 lime
Sriracha sauce (to taste)
Salt (to taste)
Oil for frying
For serving
Fresh bean sprouts
Chopped peanuts
Fresh cilantro
Lime wedges
Step-by-step
Step 1
Cook the egg noodles according to the package instructions,
then rinse them under cold water to prevent sticking.
Step 2
Grate the ginger, finely chop the chili and
garlic, and mix them in a bowl with
the soy sauce and sesame oil.
Step 3
Heat some oil in a large pan or wok and fry
the sliced chicken until golden brown and
cooked through.
Remove the chicken and set it aside.
Add more oil to the pan and stir-fry the broccoli,
carrot, and pak choi for a few minutes until they
are slightly crispy but still have a bite.
Then add the garlic and chili mixture and stir-fry
briefly to release the flavors.
Step 4
Return the chicken to the pan along with
the cooked noodles. Squeeze in the juice of
half a lime and toss everything together to
combine the flavors. Season with salt and
adjust the heat by adding more sriracha sauce
if desired.
Step 5
Top the stir-fry with fresh bean sprouts,
chopped peanuts, and cilantro.
Serve immediately with lime wedges on
the side and extra sriracha for those who
like it spicier.
