Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe
MATERIALS
- 1.5 lb of Boneless Chicken thigh with the skin on cut into bite-sized pieces
- 2 cup of Thai Basil
- 450 g of Noodles cooked
- 3 tbsp of Soy Sauce
- 2 tbsp of Sugar
- 2 tbsp of Sesame Oil
- 4 slices of Ginger sliced
- 6 cloves of Garlic sliced
- 1 Red Chili chopped
- 3 tbsp of Chinese Cooking Wine optional
INSTRUCTIONS
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In a bowl, mix soy sauce, sesame oil, and sugar till combined.
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Cook noodle as per instruction, drain and set aside.
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In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the chicken and saute together for 3-4 minutes
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After 3-4 minutes, add in sliced ginger, garlic, and chopped red chili. Saute together for another 2-3 minutes
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Add in the noodles and pour in the sauce. Pour in the Chinese cooking wine if you consume alcohol and saute for 2-3 minutes
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Add in Thai basil and saute on high heat for 1-2 minutes.
NOTES
I am using Shanghai Noodles today that you can find that T&T Supermarket, but you can also use other noodles you like. Some noodles that I recommend are Yellow stir-fry noodles or udon noodles. Cook the noodles based on instruction, rinse with cold water, and set aside. If you use frozen udon, pour hot water over the udon and let it side for 5 minutes. Drain and rinse with cold water before stir-fry.
