Pan fried food is the ideal handy solution mid week supper! Here I give you all the tips and deceives you require to make the most mouthwateringly flavorful, and above all EASY Chicken Noodle Stir Fry!
I know right, you’ve been sautéing your suppers your entire life, what the hell could I conceivable instruct you!? I mean it’s a substantial inquiry, yet one I do expect to reply before the finish of this post. A sautéed food comes in various shapes and sizes yet for me, I’ve just got eyes for chicken noodle pan sear.
Alright, emotional. Yet, you understand what I mean. Brisk, simple and above all it’s the ideal chance to go through some extra veg thumping about in the cooler. In addition – chicken and noodles is only the ideal combo.
- 8.8oz / 250g Chicken Breast, sliced into strips
- 1 tsp Fresh Red Chilli, finely diced (adjust to preference)
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 1-2 tbsp Vegetable Oil
- Salt & Black Pepper
- 2 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 Fresh Lime
- 1/2 tsp Brown Sugar
- 1/4 tsp White Pepper
- Veg & Noodles
- 5.3oz / 150g Dried Noodles
- drizzle of Sesame Oil
- 2.6oz / 75g Mangetout
- 4-6 Mushrooms, sliced
- 3 Green Onions, sliced into approx 1.5″ chunks
- 2 medium Carrots, peeled & sliced into strips
- 1 Red Pepper/Capsicum, sliced into strips
- Diced Green Onion
- Crushed Toasted Peanuts
- Sesame Seeds
- Lime Wedges
- Combine the ingredients for your sauce and place to one side.
- Cook your noodles according to packet instruction, drain and toss with a good drizzle of sesame oil. Do not rinse.
- In a wok or suitably sized pan heat up your vegetable oil over high heat. Season your chicken with a pinch of salt and black pepper then place in the wok. Fry for a minute or so until golden on one side, then slip and place in your garlic, chilli and garlic. Fry further until the chicken is golden and just about cooked through, and the aromatics begin to brown. Remove from wok and place to one side.
- Keeping the heat high and adding more vegetable oil if necessary, add your carrot and red pepper/capsicum. Shake the wok regularly to ensure an even char.
- After about a minute, add in your mushrooms and fry for a further minute or 2, shaking often.
- Add in your mangetout and green onion. Fry until they just soften, then add back in your chicken, garlic, chilli and ginger, then stir in your noodles and sauce. Give everything a good toss to ensure the sauce spreads evenly and the chicken heats through.
- Serve with extra garnish and enjoy!
- Heat – it’s essential to make sure your heat is high from start to finish. You want your veg light and crispy, not limp and soggy. Keep everything moving throughout to make they don’t burn.
- Chicken – allow the chicken to just come to room temperature, don’t fry straight form the fridge. I find that fry cold meat produces too much moisture and prevents it from browning. Also don’t panic if your chicken isn’t completely cooked through after initially frying it. The carryover heat will continue to cook the chicken whilst it’s resting. It will also finish off cooking when you return it to the wok.
- Overpacking/Underfeeding – whilst it’s great to pack as much veg in the wok as possible, you don’t want to over do it. If there’s too much in the wok at once everything is just going to steam instead of fry. This will not only inevitably increase the time it takes for everything to cook, but will also cause everything to steam instead of fry. The recipe measurements I’ve provided will offer 4 modest portions. My advice is to pack out the stir fry with beansprouts right at the end if you’re after 4 bigger portions. That or repeat in two batches.
- Calories – Based on 1 tbsp vegetable oil and 1 tsp sesame oil. No garnish and divided by 4: