• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Culinary Bad Ass Kevin
  • Home
  • Recipes
    • American Recipes
    • Asian Fusion Recipes
    • Barbecue Recipes
    • Burger Recipes
    • Chicken Recipes
    • Chili Recipes
    • Chinese Recipes
    • French Recipes
    • Italian Recipes
    • Soup Recipes
    • Stir Fry Recipes
  • Food Talk
  • About
  • Contact

Recipe: Chinese Noodles & Chicken Stir Fry

January 12, 2023 by Kevin Godbee

Jump to Recipe Print Recipe
Chinese Noodles & Chicken Stir Fry Close Up
Chinese Noodles & Chicken Stir Fry Close Up

Ever since Lori got me a wok for Christmas of 2020, there’s been no turning back. I’ve been rockin’ out with my wok out on a regular basis. So much so that my foodie friend Don Nguyen gifted me “The Wok: Recipes and Techniques” book by J. Kenji López-Alt. I highly recommend it if you want to really kick up your wok game.

Growing up in New Jersey, I got used to eating some of the best NY-style Chinese food. When cooking Chinese food at home, it makes a huge difference when you acquire and use traditional Chinese-made ingredients, such as Shaoxing Wine, Chinese Chinkiang Vinegar, and Pixian Doubanjiang. Pixian chili bean paste, or doubanjiang, is often called the soul of Sichuan cooking, as it is the deeply flavorful base of so many classic Sichuan dishes.

Chinese Noodles & Chicken Stir Fry Close Up
Print Recipe

Chinese Noodles & Chicken Stir Fry

This is a flavorful and funky Chinese dish with that will delight with authentic flavors from using traditional Chinese-made ingredients, such as Shaoxing Wine, Chinese Chinkiang Vinegar, and Pixian Doubanjiang.
Prep Time45 minutes mins
Cook Time5 minutes mins
Marinating30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Author: Kevin Godbee

Equipment

  • 1 Carbon Steel Wok
  • 1 Wok Chuan also called a wok spatula
  • 1 Infrared Thermometer Digital Temperature Gun For Wok temp, optional

Ingredients

Stir Fry Ingredients

  • 8 oz Skinless, Boneless Chicken Thighs Cut into small pieces, 1½" cubes
  • 8 oz Package KA-ME Chinese Noodles (Pre-cooked - follow package directions - cooks in 3 mins)
  • 3 tbsp Grape Seed Oil, divided or other high heat cooking oil, like Avocado
  • 2 cloves Garlic Minced
  • ½ Red Bell Pepper Batonnet sliced
  • ½ Yellow Bell Pepper Batonnet sliced

Garnish

  • 1 Scallion ¼" green tops cut on a bias for garnish

Marinade Ingredients

  • ½ tbsp Chinese Dark Soy Sauce
  • ½ tbsp Shaoxing Wine
  • ½ tbsp Corn Starch

Sauce Ingredients

  • ½ tbsp Chinese Dark Soy Sauce
  • ½ tbsp Shaoxing Wine
  • ½ tbsp Chinese Chinkiang Vinegar
  • 2½ tsp Pixian Doubanjiang
  • 1 tsp Honey
  • 1 tsp Brown Sugar
  • ½ tsp MSG optional

Instructions

Marinate Chicken

  • Combine chicken, 1/2 tbsp Chinese Dark Soy Sauce, 1/2 tbsp Shaoxing Wine, and 1/2 tbsp Corn Starch in medium bowl and mix thoroughly. Allow to marinate in fridge for 30 minutes.

Cook Noodles

  • Cook noodles to package instructions, drain and rinse with cold water. Set aside.

Make the Stir Fry

  • Whisk all sauce ingredients together. Re-whisk just before using at the end.
  • Heat up a wok with 1 tablespoon of the cooking oil to 400. Check temperature with infrared temperature gun, or heat until oil is shimmering.
  • Add the chicken to the wok and do not disturb for 30-40 seconds. Stir fry the chicken for another 30-40 seconds.
  • Remove the chicken from the wok and into a bowl. Set aside.
  • Clean the wok using tongs and a bunched up wad of paper towels. Heat it up with the remaining 2 tablespoons of oil.
  • Add in the minced garlic and stir-fry until light brown or aromatic. About 30 seconds.
  • Add the bell peppers to the wok and do a few quick stirs.
  • Stir in the noodles.
  • Re-whisk sauce, and pour down the edges of the wok so it slides down the sides. Do not pour over top.
  • Continue to stir fry until the noodles are well blended with the sauce and all of the ingredients, and the sauce is thickened, about 1 minute.
  • Transfer into two serving bowls with tongs.
  • Top with sauce from wok.
  • Garnish with the scallions.
  • Serve immediately.
Chinese Noodles & Chicken Stir Fry
Chinese Noodles & Chicken Stir Fry

Kevin-Godbee-Stylized-Sig-400

Post Views: 1,878

Tagged With: Chicken Stir Fry with Noodles, Chicken Stir Fry with Noodles Sauce, Chicken Stir-fry Noodles, Chinese Chicken Noodles Recipe, Chinese Stir Fry Noodles Recipe, Cooking With Msg, Healthy Chicken Stir Fry with Noodles, How Much Msg To Use, How Much Msg To Use In Stir Fry, How to Make Chicken Stir Fry, How to Make Chinese Noodle Chicken Stir Fry, Stir Fry Noodles

Previous Post: « Recipe: Asian-Fusion Umami Explosion Burger
Next Post: Recipe: Asian Marinated Corvina »

Comments are closed.

Primary Sidebar

Let’s Cook!

Chef Kevin

Ever since I was a little kid, I liked to eat EVERYTHING. I always liked to cook, but later in life I decided I wanted to learn how to cook EVERYTHING-Slow-Smoked Barbecue, Sushi, Turtle Soup, Homemade Ketchup and Mustard, Chinese Wok Stir Fries, Fresh Pasta, Pizza, Gyoza, Tomato Sauce from scratch... and the list goes on and on. About me...

Recent Posts

  • East Meets West Spicy Chili Recipe
  • Recipe: Aunt Sally’s Shrimp and Grits
  • Recipe: Samurai Egg
  • Recipe: Chile & Tortilla Soup
  • Recipe: Hamachi Crudo with Yuzu Hot Sauce, Caviar, & Calabrian Chiles

Recent Comments

  1. Kevin Godbee on Recipe: Ricotta Cheese
  2. Blaine Parker on Recipe: Ricotta Cheese
  3. Kevin Godbee on Recipe: Lamb & Beef Börek
  4. Jennifer Jones on Recipe: Lamb & Beef Börek
Check out my Pizza Recipes on
Pizza is My Life!

Favorites

Asian-Fusion Umami Explosion Burger

Recipe: Asian-Fusion Umami Explosion Burger

Chinese Noodles & Chicken Stir Fry Close Up

Recipe: Chinese Noodles & Chicken Stir Fry

Asian Marinated Corvina Close Up

Recipe: Asian Marinated Corvina

Turtle Soup Close Up

Recipe: Turtle Soup

Recipe for Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Recipe: Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Goat Cheese Sformato

Recipe: Goat Cheese Sformato

Soup Duet of Red and Yellow Pepper Cream

Recipe: Soup Duet of Red and Yellow Pepper Cream

© 2023–2025 CulinaryBadAssKevin.com