Chinese Noodle Stir Fry

If you don't know already, I love stir-fry dishes. They are so easy, you can throw whatever you have into the pan, and they are delicious! Here's a great version I came up with that has noodles instead of rice. It was yuuuuuuuummy!

Chinese Noodle Stir Fry
[recipe by me]

1 small package of pre-cooked Chinese noodles, stir fry noodles (usually found in the produce section)
2 chicken breasts, sliced or diced (I love using my food processor for this!)
2 cloves of garlic, minced
2 tsp fresh ginger, grated
1 Tbsp oil
Veggies of choice: zucchini, carrots, green beans, bell peppers, broccoli, etc.
1/4–1/2 cup water
5 Tbsp soy sauce
1 1/2 Tbsp hoisin sauce*
1 tsp sugar
1/2 Tbsp crushed red pepper
Juice of 1/2 a lime
Chopped cashews or peanuts for topping, optional

Heat oil in a large skillet over medium-high heat. Cook chicken until browned on the outside and cooked through. Turn heat down to medium and add garlic and ginger; stir. Add veggies and stir. Add about 1/4 cup (or more) water to the pan and cover with lid to allow the veggies to steam. Cook for about ten minutes, until veggies are tender but still crisp.
Meanwhile, mix sauce together by combining soy sauce, hoisin, sugar, crushed red pepper, and lime juice.
Add noodles to skillet, then add sauce. Stir to thoroughly distribute sauce. Sprinkle with chopped nuts before serving, if desired.

* If you don't have hoisin sauce, you can make your own. Check out this post for directions!


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