Chicken and Noodles

Name: Chicken and Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g egg noodles; 400 g chicken breast (boneless, skinless, sliced into thin strips); 2 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp cornstarch; 1 tbsp vegetable oil; 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, thinly sliced); 200 g cabbage (shredded); 3 pcs green onion (sliced, white and green parts separated); 3 tbsp water (for sauce); 1 pinch black pepper (freshly ground); 0.5 tsp salt

RATING

4.4/5(98)

TASTE SCORE

9/10

Tender strips of chicken breast tossed with soft, slurpy egg noodles and crisp vegetables in a savory, slightly sweet soy-based sauce. This quick one-pan comfort dish brings together the heartiness of a homestyle dinner with the bright flavors of a stir-fry, ready in under 30 minutes.

PREP

15m

COOK

15m

SERVES

1 CUP

485 cal

SERVINGS

METHOD · 7 STEPS

boil · ~8 min
Boil the egg noodles.
Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until just tender. Drain in a colander, rinse briefly with cold water to stop the cooking, and set aside.
prep · ~1 min
Make the stir-fry sauce.
In a small bowl, whisk together the soy sauce, cornstarch, water, and black pepper until smooth. Set the sauce aside near the stove.
prep · ~1 min
Season the chicken strips.
Pat the chicken strips dry with a paper towel. Sprinkle half the salt over them and toss to coat evenly.
fry · ~5 min
Sear the chicken.
1.Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
2.Add the chicken strips in a single layer and let them sear undisturbed for 1 minute.
3.Stir-fry the chicken for another 2 to 3 minutes until just cooked through and lightly browned.
4.Remove the chicken from the pan with a slotted spoon and set aside on a plate.
saute · ~5 min
Stir-fry the vegetables.
1.Add the minced garlic and grated ginger to the hot pan. Stir-fry for 30 seconds until fragrant.
2.Toss in the julienned carrot and sliced bell pepper. Stir-fry for 2 minutes until they begin to soften.
3.Add the shredded cabbage and the white parts of the green onions. Sprinkle with the remaining salt.
4.Stir-fry for another 2 minutes until the cabbage is wilted but still has a slight crunch.
mix · ~2 min
Combine noodles, chicken, and sauce.
1.Return the cooked chicken and any juices to the pan with the vegetables.
2.Add the drained egg noodles and drizzle the prepared sauce over everything.
3.Drizzle the sesame oil on top.
4.Toss everything together with tongs or two large spoons for 1 to 2 minutes until the sauce thickens slightly and coats the noodles evenly.
garnish · ~1 min
Finish with green onions and serve hot.
Transfer to plates or a large serving platter and scatter the reserved green onion tops over the dish. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken strips completely dry before searing to ensure a golden-brown crust, not a steamed texture.
2
Cook the egg noodles just until al dente — they'll finish cooking in the sauce and stay tender without turning mushy.
3
Keep the heat on high throughout the stir-fry; lowering the heat will cause the vegetables to release water and become soggy.
4
Make sure the sauce is stirred again just before pouring, as the cornstarch settles quickly at the bottom of the bowl.
5
Resist overcrowding the pan when searing chicken — cook in two batches if needed for better browning.
6
For make-ahead: prep all vegetables and slice the chicken a day in advance, but cook noodles and stir-fry only when ready to serve.

RECIPE VARIATIONS