Garlic Chicken Noodles Recipe

Name: Garlic Chicken Noodles Recipe
Cook time: 27 min
Total time: 27 min
Ingredients: 8oz Chicken Breast, Thinly Sliced; 1/2 tbsp Shaoxing Wine; 1/4 tsp Salt; 1/2 tbsp Cornstarch; 6oz Udon Noodles; 2 cloves of Garlic, Finely Minced; 1 1/2 scallions of Scallion, Cut Into 1/2-Inch Pieces, Whites And Greens Separated; 1/2 tbsp Dark Soy Sauce; 1 tbsp Light Soy Sauce; 1/2 tbsp Oyster Sauce; 1/2 tsp Sesame Oil; 1 tsp Sugar

Tender chicken and chewy udon noodles are tossed in a savory garlic-soy sauce with a hint of sweetness and sesame. This quick stir-fry comes together with simple prep and bold flavor, making it an easy weeknight noodle dish.

Tender chicken and chewy udon noodles are tossed in a savory garlic-soy sauce with a hint of sweetness and sesame. This quick stir... Show more

By iamneverfull · Original recipe

Health Grade

C+ · Balanced

Time

25 min

Price

1,86 €

Calories

1018 kcal

quick

easy

high protein

low fat

Method

Wash the scallions

Rinse the Scallions (Cut Into 1/2-Inch Pieces, Whites And Greens Separated) under cool water and shake off the excess. Pat them dry so they hit the pan dry later instead of steaming.

Slice and chop

Slice the Chicken Breast (Thinly Sliced) into thin, bite-size strips if it is not already sliced. Finely mince the Garlic (Finely Minced), then cut the scallions into 1/2-inch pieces, keeping the white parts in one pile and the green parts in another so you can add them at different times.

Marinate the chicken

Put the sliced chicken in a bowl and add the Shaoxing Wine, Salt, and Cornstarch. Mix well until every piece is evenly coated and the cornstarch is no longer patchy. Let the chicken sit for 15 minutes so it can season and tenderize slightly.

Mix the sauce

In a small bowl, stir together the Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, Sesame Oil, and Sugar until the sugar is fully dissolved and the sauce looks smooth and glossy. Keep this bowl close to the stove so it is ready when the noodles and chicken go back into the pan.

Boil the noodles

Bring a pot of water to a full boil, then add the Udon Noodles. Cook them until just shy of al dente, about 1 minute less than the package directs, because they will finish in the pan with the sauce. Give them a stir so they separate evenly.

Drain and rinse

Drain the udon right away and rinse briefly under cool water to stop the cooking and wash off excess surface starch. Shake off as much water as you can, then set the noodles aside within easy reach of the stove.

Heat the pan

Set a large skillet or wok over medium-high heat and let it get properly hot before the chicken goes in. The pan should feel hot enough that the chicken sizzles on contact.

Sear the chicken

Add the marinated chicken in a single layer and cook until the outside is mostly browned and the pieces are nearly cooked through, turning as needed for even color. Transfer the chicken to a plate once it has taken on some golden spots but is not yet overcooked.

Stir-fry the aromatics

Using the same hot pan, add the minced garlic and the scallion whites. Stir-fry briefly until very fragrant and just starting to soften, keeping them moving so the garlic does not burn.

Toss everything together

Add the drained noodles and the chicken back to the pan, then pour in the prepared sauce. Toss and stir-fry until the noodles are evenly coated, the chicken is fully cooked, and the sauce lightly thickens and clings to the strands instead of pooling at the bottom of the pan.

Finish and serve

Add the scallion greens and toss for a few seconds, just until they soften and wilt. Take the pan off the heat and serve the garlic chicken noodles immediately while they are hot and glossy.