Ingredients
500g boneless chicken breast, sliced
300g fresh egg noodles
3 inches fresh ginger, grated
4 scallions, chopped (white and green parts separated)
3 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp cornstarch mixed with 2 tbsp water
1 tbsp vegetable oil
1 tsp sugar
Instructions
Bring a pot of water to a boil. Add noodles and cook until al dente (3-4 minutes for fresh noodles). Drain and rinse with water.
Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and white parts of scallions; sauté for 30 seconds until fragrant.
Add chicken slices and cook until browned and nearly cooked through (4-5 minutes). Push chicken to one side of the pan.
Add grated ginger and stir-fry for 1 minute to release its aroma.
Return chicken to the pan. Add soy sauce, sugar, and vegetable oil. Stir in the scallion green parts and noodles. Cook until noodles absorb the sauce, gently tossing to coat evenly.
Create a scallion-oil sauce by adding soy sauce, sesame oil, and cornstarch slurry to the pan. Toss and cook 1-2 minutes until glossy.
Notes
Use udon or ramen noodles for substitute. Chicken thighs work well if frozen.
Double sauce ingredients for extra richness.
Store leftovers in an airtight container for up to 3 days.
Add bok choy or spinach if preferred.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Stir-frying
- Cuisine: Chinese-inspired
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg