Stringy Noodles With Chicken Or Beef O Recipe
Mie Asli noodles with chicken and teriyaki sauce
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Ingredients
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Noodles & Protein
Marinade
Teriyaki Sauce
Vegetables & Aromatics
Finishing & Garnish
Method
Noodles & Protein
- 1
Prep protein
If using chicken or beef, slice thinly across the grain into 1/8–1/4-inch slices. Place the meat in a bowl.
- 2
Marinate protein
Combine the marinade ingredients (3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp cornstarch, 1 tsp black pepper) in the bowl with the meat. Toss to coat and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). The cornstarch helps create a silky exterior when cooked.
- 3
Cook noodles
Bring a large pot of salted water to a boil. Add Mie Asli (fresh noodles) and cook according to package instructions (usually 2–3 minutes) until just tender. Drain and rinse briefly under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking and set aside.
Teriyaki Sauce
- 4
Make sauce
In a small bowl, whisk together 4 tbs soy sauce, 2 tbs brown sugar, 1 tbs honey, 1 tsp rice vinegar, minced garlic, grated ginger and 3 tbs water. In a separate small cup, mix 1 tsp cornstarch with 1 tbs water to make a slurry. Set both aside.
- 5
Thicken sauce
Heat a small saucepan or skillet over medium heat, add the sauce mixture and bring to a gentle simmer. Stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm.
Vegetables & Assembly
- 6
Cook aromatics & vegetables
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil. When shimmering, add the white parts of the sliced scallions, sliced onion, and carrot. Stir-fry 1–2 minutes until softened but still bright. Add red bell pepper (if using) and cook 30–45 seconds. Push vegetables to the sides of the wok.
- 7
Cook protein
Add the remaining 1 tbs vegetable oil to the center of the wok. Add the marinated chicken or beef in a single layer. Let sear undisturbed 30–45 seconds, then stir-fry 1–2 minutes until just cooked through (chicken should reach 165°F / 74°C). Combine with the vegetables.
- 8
Combine noodles and sauce
Add the cooked noodles and bean sprouts (if using) to the wok. Pour the warmed teriyaki sauce over everything and toss vigorously to coat, using tongs or two spatulas, about 1–2 minutes. If sauce seems too thick, add 1–2 tbs water to loosen. Taste and season with up to 1/2 tsp salt and 1/4 tsp black pepper as needed.
- 9
Finish
Drizzle 1 tsp sesame oil over the noodles, toss once. Remove from heat and transfer to a serving platter. Sprinkle toasted sesame seeds and sliced green parts of scallions on top. Serve immediately with lime wedges on the side.