Best Ever Stir Fried Mushroom & Chicken Noodles
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
For the marinate
  • Soy sauce – 1 tbsp
  • Chinese five spice – ½ tsp
  • Corn flour – 2 tsp
  • Sale and black pepper to taste
For the sauce
  • 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
Instructions
  1. 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.
  2. Cut the chicken breast into thin strips of about 1 inch length. Add all the ingredients listed under marinade and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Tip in the thinly sliced onion and saute them on high for 5 minutes or until translucent and soft.
  7. Next add the chopped white parts of the spring onion and toss them. Reserve the green part for the end.
  8. 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.
  9. 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.
  10. Sprinkle the spring onion greens and sesame seeds. Serve your steaming hot chicken noodles with ketchup or any of your favorite sauce.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2016/09/stir-fried-mushroom-chicken-noodles/