ASIAN CHICKEN NOODLE STIR FRY
(using the Garlic Ginger Teriyaki Chicken)
RECIPE NOTES:
-Prepare the vegetables: Really, you can be creative and use the vegetables you like to eat. For this specific dish, I used:
*1/2 head broccoli, cut into florets
*1/2 red bell pepper, sliced
*1/2 head Napa cabbage, shredded
*1 bunch green onions, sliced into 2-inch pieces
*shredded carrots
-The noodles: Let’s talk about noodles… feel free to buy spaghetti if you wish. It works just fine. We love a good Asian egg noodle though, and if you’re looking for a dish that is more reminiscent of a restaurant-style noodle stir fry then definitely go with an egg noodle. Look on the packaging for “Chow Mein,” or “Lo Mein.”
-The sauce: You can either buy your favorite prepared Asian stir fry sauce or make your own. If you prefer to make your own, then here is a recipe we used:
*1/4 cup reduced sodium soy sauce
*1/4 cup sweet soy sauce (found in Asian markets or buy online)
*3 tablespoons Shoaxing cooking wine (found in Chinese markets or buy online)
*1 tablespoon sesame oil
*1 tablespoon chili garlic sauce, or sambal
*1 tablespoon corn starch
*2 cloves garlic, minced
*1 2-inch piece fresh ginger, minced
-The Garlic Ginger Teriyaki Chicken: Remove the chicken from the marinade. Pat it dry. Then, you can either slice the chicken or dice into cubes. Dicing will of course yield more bite-sized pieces to disperse throughout the dish.
Whisk the sauce together and set aside. This makes a good amount of sauce, but you’ll want it depending on the noodles you use and also how many veggies you choose to incorporate into your dish. Better to have more than not enough.
To cook:
1. Bring a large pot of water to a boil over medium-high heat. No need to salt the water.
2. Cook the broccoli for 2-3 minutes until tender. Remove from the water with a handheld sieve and submerge in a bowl of ice water. (use that sieve to then clean the water of all remaining broccoli particles… like cleaning the pool :). Remove from the ice water onto a clean towel and dry.
3. Now cook the noodles in the same pot of boiling water according to package instructions. Remove and drain.
4. In a large, seasoned wok, cast iron pan, or stainless steel pan: heat 2 tablespoons of vegetable oil over medium-high heat.
5. Add the chicken to the hot pan, coating it with oil to keep it from sticking. Add 2 tablespoons of the sauce. Cook for 4-5 minutes. Move the chicken to the side of the pan.
6. Add the vegetables and another tablespoon of sauce. Stir to combine and allow to brown. 3-4 minutes.
7. Add the noodles and another tablespoon of sauce — or more as needed.
8. Let the sauce reduce and any additional moisture from the vegetables and noodles evaporate. This is where the stir-frying and browning really happens.
9. Taste for seasoning and adjust as necessary. If the noodles are dry, add more sauce at the very end but do it in the middle of the pan to cook off any cornstarch flavor. Stir one last time to combine and serve.