Crispy Noodles with “Honey Sriracha” Chicken

Prep Time 15 MIN

Cook Time 15 MIN

Serves 4

Ingredients :

  • 225 g (½ lb.) of instant egg noodles, rehydrated according to the manufacturer’s instructions
  • 125 ml (½ cup) of vegetable oil
  • 1 red onion, minced
  • 8 Nantes carrots, cut into small strips
  • 5 ml (1 tsp.) of ground ginger
  • 5 ml of black pepper
  • 2 garlic cloves, chopped
  • 225 g (½ lb.) of cooked chicken
  • 225 g (½ lb.) of green beans, blanched and cut on the bias
  • 60 ml (¼ cup) of VH soya sauce
  • 250 ml (1 cup) of homemade chicken broth (unsalted) or water
  • 15 ml of cornstarch
  • 125 ml of crushed sesame sticks for garnish
  • 60 ml of green onion, cut on the bias for garnish
  • 1 lime, cut into quarters for garnish
  • 30 ml of honey sriracha (to taste)

Directions :

  1. Rehydrate the chow mein noodles in hot water for 2 minutes. Cool, drain and set aside.
  2. In a large nonstick pan or (preferably) a wok, sauté the vegetables and spices in oil until the carrots are crisp.
  3. Add the chicken, beans and noodles and mix well.
  4. Mix the broth, soya sauce and the cornflour and add to the wok. Mix well. Allow to cook on high until the broth is thick and a golden crust forms at the bottom.
  5. Place a serving dish over the wok and in one motion flip the skillet so that the crust is on the top. (Make sure that the sauce is adequately reduced.)
  6. Immediately garnish with the sesame sticks, green onion and a generous amount of honey sriracha.

**For an appealing variation, you can make individual portions, separating the recipe into four small pans.

***To liven up this dish, you may also add a roasted chicken breast half, lightly glazed with “honey sriracha” and honey. It’s “deluxe”.

Lobster may also be added to the noodles for an “ultra baller” version.

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