Asian noodles in a simple Korean inspired spicy cooking sauce with chicken and vegetables makes weeknight cooking easy in this thirty minute meal.
Spicy Chicken Stir-fry Noodles
By Sue Lau | Palatable Pastime
My recipe of the day is for spicy chicken stir-fry noodles with Fantastical Food Fight and the topic of the month is 30 minute meals.
One of my favorite quick meals is for noodles or pasta of any type, whether it is Asian or Italian.
With quick cooking boneless chicken, a few simple veggies and a simple sauce, you can have dinner on the table in no time.
While a lot of my recipes will use a classic sauce, this one is basic and simple, not really adhering to any particular cuisine style as obviously it bends from Chinese to Vietnamese to Korean with the various ingredients. But it tastes good. And it is something I just do on the fly.
Making meals during the work week and on school nights can be very rushed and having something that is a meal in one bowl is often a plus. So the noodles with the chicken and veggies accomplishes that in one easy task, and is something the whole family should enjoy. I hope you like it!
Fantastical Food Fight
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis.
Each month we blog recipes on a common theme.
30 Minute Meals
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Spicy Chicken Stir-Fry Noodles
- 2 tablespoons peanut oil
- 5 cloves garlic chopped
- 2 tablespoons minced fresh ginger
- 1 pound boneless chicken breast julienned
- 4 ounces shiitake mushrooms sliced
- 1 cup chopped yellow onion
- 1 cup shredded carrot
- 3 ounces snow peas sliced
- 1 cup chopped scallions
- 16 ounces fresh Chinese wheat noodles
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons gochujang paste
- Cook noodles according to package directions and drain (this differs from brand to brand and type to type).
- As the noodles cook, stir together the sauce ingredients and keep nearby.
- Heat the peanut oil in a wok with the ginger and garlic; add the chicken and cook until almost cooked through.
- Add the mushrooms and onions to the wok and continue to cook until almost crisp-tender.
- Then add the snow peas and scallions, cooking a little more before finally stirring in the sauce.
- Cook briefly then toss with the drained cooked noodles, continuing to cook those until it is piping hot.