Three Cup Chicken Noodles
Servings: 4 servings
A one-pan, flavour-packed weeknight hero! These Three Cup Chicken Noodles are sticky, saucy, garlicky and ridiculously easy. Juicy chicken, slurpable noodles and fresh Thai basil – this is the ultimate better-than-takeout dinner!
Ingredients
STIR-FRY SAUCE
- 3 tbsp Chinese cooking wine
- 2 tbsp all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
STIR-FRY
- 2 tbsp oil
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
- 450 g 1 lb udon noodles, prepared as per the packet instructions (see note 1)
- 2 firmly packed cups 100 g Thai basil leaves (see note 2)
Instructions
- Make the sauce – In a small bowl, whisk together all the stir-fry sauce ingredients. Set aside.
- Cook the chicken – Heat the oil in a large, deep pan over medium–high heat. Add the chicken and cook for 3–4 minutes until golden brown. Add the ginger and garlic and cook, stirring, for 30 seconds.
- Add the sauce and noodles – Pour in the sauce and add the udon noodles. Use tongs to toss everything in the sauce.
- Finish with basil – Remove from the heat and stir through the Thai basil leaves, letting them wilt slightly in the residual heat.
- Serve – Serve immediately!
Notes
Note 1 – I used fresh udon noodles in this recipe. Follow the instructions on the packet. Most fresh udon noodles don’t need any preparation prior to stir-frying. You can toss them directly into the stir-fry.
Note 2 – If you don’t have Thai basil, you can use regular basil or coriander (cilantro).
Make Ahead
Sauce – Mix the stir-fry sauce up to 3 days in advance and store it in the fridge in an airtight container.Leftovers
Store in an airtight container in the fridge for up to 3 days. Not suitable to freeze.Scan for full recipe:
