Chikken Noodles Recipe

prepare chicken

Cut chicken thighs into bite-sized strips (about 1/2- to 1-inch pieces). Place in a bowl.

Add 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp black pepper to the chicken. Mix thoroughly to coat, then let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package instructions until just al dente (typically 3–5 minutes for fresh noodles or 8–10 for dried). Drain and toss with a drizzle (about 1 tsp) of neutral oil to prevent sticking. Set aside.

In a separate saucepan or the same clean pot, combine 4 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium heat.

Stir in 2 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs mirin (if using), 1 tsp sugar and 1 tsp white pepper. Taste and adjust seasoning; keep broth simmering on low while you finish the other components.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the marinated chicken in a single layer. Let sear without moving for 1–2 minutes to develop color, then stir-fry until cooked through, about 3–4 minutes depending on thickness. Remove chicken to a plate and reserve any juices in the pan.

Add another 1 tsp oil to the hot pan if needed. Add minced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant, taking care not to burn.

Add sliced onion and carrot; stir-fry 2–3 minutes until they begin to soften but still have a bit of bite.

Add baby bok choy or napa cabbage and continue to stir-fry until leafy greens wilt, about 1–2 minutes.

Return the cooked chicken to the pan and toss with the vegetables to combine and reheat for 30–60 seconds.

Ladle the hot seasoned broth into the skillet with the chicken and vegetables—enough to coat and create a saucy base (about 1 to 1 1/2 cups), leaving the rest of the broth in the pot for serving if you prefer soupier noodles.

Add the cooked noodles to the pan and gently toss with tongs or chopsticks to coat the noodles in the sauce and distribute chicken and vegetables evenly. If the mixture seems dry, add additional warm broth until you reach the desired consistency.

Turn off the heat and stir in 1 tsp toasted sesame oil and 1 tsp rice vinegar to brighten flavors. Adjust salt to taste (start with 1/2 tsp and add more if needed).

Divide noodles and chicken among bowls or plates. Sprinkle sliced scallions, cilantro leaves (if using) and 1 tsp sesame seeds over each serving.

Drizzle with chili oil or hot sauce to taste, and serve immediately while hot.