This best ever stir-fried mushroom and chicken noodles is the best thing you can make for yourself and your family on the coming weekend!
As promised in my last post of Chicken Dim Sum, here is my best ever stir fried chicken noodles recipe which is bursting with flavors from a killer combination of various sauces. There is just the right balance of sweetness, sourness and heat with perfect depth of flavor. It is so good that you will always crave for more and keep wondering what were you doing without this until now!
This chicken noodles is a wholesome meal in itself – packed with protein from chicken, nutrition from mushrooms and amazing flavors from all the aromatics like ginger, garlic and spring onions. To bring everything together there is this amazing stir-fry sauce combo whose taste will keep tickling your senses long after you are done with your meal.
As I had mentioned in my last post, lately I am celebrating Chinese food in my blog, although coincidentally. I only realized it when I was writing for Chicken Dim Sum and it was immediately after the Kung Pao Chicken! All these Chinese dishes are my personal favorites. They are quick and not complicated at all.
Best thing is these recipes are so open to experiments. The instructions I have shared below are just guidelines and not any strict rules. I have only shared the combination of sauces and veggies which worked best for us. You are most welcome to tweak them as per your liking. If you like it hot, add more chilli sauce; if you like it sweet and sour, play with the amount of brown sugar and vinegar. It’s just like a blank canvas and you are the renowned painter!
I have made stir fried chicken noodles many times since I have started cooking. But why am I calling this one ‘Best Ever’! Because until now whenever I had made it, each time I felt there is something missing. I was always secretly hoping that mine will be equally good or even better than those popular Chinese fine dining restaurants but was always failing to achieve that.
Finally this one turned out to be different. How do I know that? Well I trust my own taste bud! But no, not just due to my own liking. My better half, who is not as freaky about Chinese food as me, was also blown over with this one along with my friends and I do trust them on this!
- Egg or veg noodles (dry) – 300 gms
- Boneless & skinless chicken breast – 500 gms
- Dry red chilli – 4, broken
- Onion – 1, large, thinly sliced
- Garlic – 6 to 8 cloves, minced
- Fresh ginger – ½ inch piece, grated
- Button mushrooms – 8 to 10, cut into thin slices
- Spring onion – 8 to 10, chopped, green and white part separated
- Vegetable oil – 4 to 6 tbsp
- Sesame seeds – 1 tsp
- Soy sauce – 1 tbsp
- Chinese five spice – ½ tsp
- Corn flour – 2 tsp
- Sale and black pepper to taste
- Oyster sauce – 2 tbsp
- Rice vinegar – 1 tbsp
- Red chilli sauce – 2 tbsp
- Light soy sauce – 1 tbsp
- Brown sugar – 1 tbsp
- Water or Chicken stock – ½ cup
- Boil a large pot of salted water and add the dry noodles to it. Cook them till ¾th done and drain. Rinse with cold water and keep it in a colander so that all the water drains off. Drizzle some vegetable oil and give a quick toss using a tong. Set aside and let it cool while you prepare the rest of the components.
- Cut the chicken breast into thin strips of about 1 inch length. Add all the ingredients listed under marinade and mix well.
- Heat 2 tablespoons of oil in a wok. Add the chicken strips in a single layer and sauté them until golden brown and cooked through on medium high heat. Take them out and place on an absorbent kitchen towel. You may need to fry the chicken in batches.
- Add the sliced mushrooms to the hot wok and sauté them on medium high heat until golden brown and cooked through. Season with pinch of salt. Take them out and set aside.
- Now add remaining oil to the wok and add the dry red chilles. Tip in the grated ginger and minced garlic. Sauté them until fragrant.
- Tip in the thinly sliced onion and saute them on high for 5 minutes or until translucent and soft.
- Next add the chopped white parts of the spring onion and toss them. Reserve the green part for the end.
- Mix all the sauce ingredients in a small bowl and whisk thoroughly. Add the sauce to the wok and stir to mix well with sautéed ginger, garlic and spring onions.
- Now add in the boiled noodles, sautéed chicken and mushrooms. Mix them using 2 forks so that everything is coated well with the sauce. Give some quick toss. Check and adjust for seasoning if needed.
- Sprinkle the spring onion greens and sesame seeds. Serve hot with ketchup or any of your favorite sauce.