Everyone loves a good noodle recipe, and I’ve been making this one for a long time now but never got around to posting it. I made some of these super easy deliciously succulent noodles last night along with a big old pot of Chicken Corn Soup for dinner. So tasty, and perfectly satisfying for this early spring weather!
Earlier this year, I found a new way to tenderize meat that makes it taste just like the ones at the restaurant.
The link below has detailed instructions on how to tenderize your chicken to make it taste very similar to the ones at your favorite Chinese place. There’s a similar one for beef, and it turns out beautifully tender especially if you’re using pre-cut fajita slices to make my beef stir fry, or you could even add some beef to this recipe instead of chicken.
Okay now that we have that out of the way let’s get to the recipe. I wanted to use up the veggies I had in the fridge, but you could add any other vegetable your family prefers. Remember that the sauces contain salt, so please use only if needed.
Here’s how to make the noodles :
2 chicken breasts (sliced into bite sized pieces, and tenderized using the method above link)
3 tbsp sesame oil
1 tbsp vegetable oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
1/3 cup hoisin sauce
1/4 cup oyster sauce
1 tbsp ginger garlic paste
1/3 cup thai basil leaves
1/2 cup sliced onion
1 cup sliced bell peppers
1 cup broccoli florets
1 pound thin spaghetti noodles or noodles of choice – cooked according to package directions
Salt (if needed)
- Heat a wok or large pot. Pour in oil, sesame oil and ginger garlic paste. Stir for 30 seconds. Put in chicken. Cook until done.
- Add in hoisin, oyster and soy sauces. Stir to combine. Transfer in the onions, peppers and broccoli. Cook for a couple of minutes until slightly softened. Taste and check if salt is needed.
- Toss in noodles and thai basil. Mix until everything is evenly distributed and all the noodles are coated with the sauce. Stir fry on high heat for 2-3 minutes. Turn off heat, and serve.