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I made Chinese Chicken Noodles with some leftover peppers from the vegetable drawer and some chicken thighs from the freezer for dinner last week and after a few bites I got a kiss on the cheek and an exclamation that they were one of the best things I’d made in ages, and can we please please have them again soon? It was obvious that I had to share the recipe for these easy noodles so you can enjoy the same praise when you make them for dinner!
These Chinese Chicken Noodles serve two happily in one wok, but you can double it up by making it in a large casserole dish or having two woks going at once. It also microwaves well, so leftovers also make the perfect desk lunch.
Obviously peppers and spring onions are an easy, everyday vegetable option, but feel free to add whatever you need to clear the vegetable draw out with – it is how peppers and spring onions ended up in this stir fry in the first place!
Frequently Asked Questions
What can I substitute for the Shaoxing Rice Wine?
I love shaoxing for it’s rich, authentic flavour (get a bottle to also use it in my Beef and Onion Stir Fry) but dry sherry would also make an okay substitute.
Can I use different types of noodles for these Chinese Chicken Noodles?
I always have dry egg noodles to hand, but anything long and with a good amount of bite will work – dried udon noodles would work really well if you have an issue with eggs.
Easy Chinese noodles made with mixed peppers, juicy pieces of chicken thigh and fresh spring onions – a new quick, weeknight favourite in our house!
Ingredients
Scale
2 x nests dried egg noodles
1/2 tbsp toasted sesame oil
2 x skinless boneless chicken thighs, cut into bite sized pieces
1 red pepper, sliced
1/2 yellow pepper, sliced
3 tbsp dark soy sauce
1 1/2 tbsp shaoxing rice wine
1 tbsp hoisin sauce
2 x large spring onions, sliced
toasted sesame seeds or furikake (optional, to serve)
Instructions
Cook the noodles in a pan of boiling water as per the packets instructions. Drain and rinse under cold water to stop them sticking together.
Meanwhile, heat the toasted sesame oil over a medium high heat in a wok or a large frying pan. Cook the chicken until cooked through and slightly brown. Remove from the pan and set aside.
Add the peppers and lower the heat until medium. Cook until the peppers are slightly charred, but still have a bit of bite.
While the peppers are cooking, whisk together the soy sauce, rice wine and hoisin to make the sauce.
Return the chicken to the pan along with the sauce and the spring onions, setting a few aside to garnish.
Allow the sauce to bubble for about a minute, then add the noodles to the pan. Toss until the noddles are coated in the sauce and heated through, then serve immediately, sprinkled with the spring onions and the toasted sesame seeds, if using.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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