Asian Chicken and Noodle Stir-fry
By Matt Hussey
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4–6
- Difficulty
- Medium
Ingredients
- 1.5 lbs chicken breast (cut into small strips)
- 1 teaspoon baking soda
- 1 teaspoon Shaoxing wine or rice wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon cornstarch
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 red bell pepper (cut into strips)
- 3-4 spring onion whites (save the tops for garnish)
- 1 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Hoisin sauce
- 1 teaspoon garlic paste
- 2 teaspoons ginger paste
- 1-2 tablespoons avocado and olive oil blend
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 packages Hokkien noodles
- ¼ cup water
Directions
- Butterfly chicken into cutlets and cut into small strips. Place in a large bowl.
- Add all marinade ingredients to the bowl with the chicken. Mix well and let sit for about 15 minutes.
- Cut vegetables and set aside.
- In another bowl, mix all sauce ingredients well.
- Preheat your Blackstone griddle to medium heat.
- Spread oil on the preheated griddle.
- Add the marinated chicken to the griddle, spreading it out evenly.
- Add vegetables to another side of the griddle. Season with a pinch of salt and pepper.
- Add noodles to another part of the griddle to warm. Add water, cook for 2-3 minutes, then break up the noodles.
- Combine the vegetables, noodles, and chicken on the griddle and mix well.
- Pour the sauce over the mixture and stir for 1-2 minutes.
- Remove from the griddle onto a plate. Top with spring onion greens and sesame seeds.
- Enjoy!
