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.
Servings: 2 people
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.