Introduction
Chicken stir-fry with Chinese noodles is a delicious and easy dish to make at home. This recipe combines tender chicken, crunchy wok vegetables, and flavorful noodles seasoned with curry and soy sauce. You will love how quickly this chicken stir-fry with Chinese noodles comes together for a wholesome and tasty meal.
Why You’ll Love This Recipe
This dish is simple to prepare and full of flavor. It requires few ingredients and cooks quickly in a single wok. The curry adds a fragrant twist, and the mix of vegetables provides great texture. Perfect for family dinners or quick weeknight meals.
Recipe Origins
Stir-frying is a classic Chinese cooking technique used to quickly cook fresh ingredients over high heat. Noodle stir-fries are popular throughout Asia, celebrated for their vibrant flavors and versatility.
Nutrition Information
Calories: 450
Fat: 15g
Carbohydrates: 55g
Protein: 40g
Sodium: 700 mg
Quick Facts
Preparation Time: 25 min
Cooking Time: 25 min
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or skillet over medium heat until warmed through.
Serving Suggestions
Serve with chopped roasted peanuts for crunch. Pair with a simple cucumber salad or steamed greens. A chilled jasmine tea complements the dish well.
Common Mistakes
Overcooking noodles leads to mushiness. Not stirring constantly causes sticking. Using too much curry can overpower the dish. Cutting noodles too short affects texture.
Recipe Variations
Add cashews or chopped peanuts for extra texture. Substitute chicken with shrimp or tofu for variety. Use bell peppers or carrots in the vegetable mix for color.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used; adjust cooking time accordingly.
Can I prepare the chicken in advance?
Yes, marinate and cook chicken ahead to save time.
What type of noodles works best?
Soy noodles or rice noodles work well for this recipe.
Ingredients
- 200 g soy noodles
- 1 kg frozen wok vegetable mix
- 2 chicken breasts
- 1 tablespoon curry powder
- 4 tablespoons oil
- 2 tablespoons soy sauce
- Pepper
Instructions
1- Soak the soy noodles in hot water until softened. Drain well.
2- Cut chicken breasts into strips and coat with curry powder. Heat half the oil in a wok and brown the chicken. Remove and drain.
3- In the same wok, stir-fry the vegetables for 5 minutes, stirring constantly. Drain and set aside.
4- Cut the drained noodles into shorter pieces with scissors.
5- Heat the remaining oil in the wok and fry the noodles for 3 minutes.
6- Return the vegetables and chicken to the wok. Add soy sauce and pepper. Mix well and simmer for 7 to 8 minutes, stirring frequently.
7- Serve hot immediately.
