Chinese-style stir-fried noodles without Asian ingredients

Ingredients

• 4 pieces Chicken pieces (thighs) (Approximately 500 g, preferably boneless)
• 1 clove Garlic (for the marinade) (Finely minced)
• 4 cloves Garlic (for cooking) (Minced)
• 2 teaspoons Salt
• 0.75 teaspoon Ground pepper
• 1 teaspoon Cornstarch
• 4 tablespoons Sunflower oil
• 1 tablespoon White sugar
• 350 g Fusilli noodles (or other shape) (Spiraled fusilli, cooked al dente)
• 4 fillets Canned anchovy fillets (in salt and oil) (Cut into small pieces)
• 150 g Green cabbage (Leaves finely sliced, tough part removed)
• 100 g Button mushrooms (Sliced)
• 1 piece Onion (Thinly sliced)
• 2 pieces Small tomatoes (Julienned)
• 1 piece Carrot (Julienned)
• 1 piece Turnip (Julienned)
• 0.5 piece Bell pepper (half) (Cut into strips)
• 2 stalks Scallion (Cut into sections)
• 2 tablespoons Fresh cilantro (Coarsely chopped)

Instructions

1. Prepare the chicken marinade

   Cut the 4 chicken pieces into medium-sized dice. Mince 1 garlic clove. In a large bowl, mix the chicken, garlic, 0,5 c.à.c. salt, 0,25 c.à.c. pepper, 1 c.à.c. cornstarch and 1 c.à.s. sunflower oil. Mix well to coat each piece.

   Time: PT5M

2. Let the chicken rest

   Cover the bowl with plastic wrap and let rest at room temperature for 10 minutes while you prepare the remaining ingredients.

   Time: PT10M

3. Prepare the vegetables and anchovies

   Thinly slice 4 garlic cloves, 1 onion, 2 small tomatoes, 1 carrot, 1 turnip, 0,5 bell pepper, 150 g green cabbage, 100 g mushrooms. Cut the 4 anchovy fillets into small pieces. Cut the scallion into sections and chop the cilantro.

   Time: PT15M

4. Cook the noodles

   Bring a large pot of salted water to a boil. Add the 350 g noodles and cook for 9 minutes (one minute less than the time indicated on the package) over high heat. Drain and set aside.

   Time: PT12M

   Temperature: 100°C

5. Caramelize the sugar

   In a preheated pan over high heat, add 3 c.à.s. sunflower oil and 1 c.à.s. sugar. Let the sugar melt and turn a golden caramel color, about 2 minutes, until bubbles and a light smoke appear.

   Time: PT2M

   Temperature: 200°C

6. Add the garlic and chicken

   Stir in the 4 minced garlic cloves into the caramel, stir for 10 seconds, then add the marinated chicken. Spread the pieces so they touch the pan surface. Return the garlic onto the chicken to prevent it from burning. Cook for 30 seconds, then stir for 30 seconds.

   Time: PT1M

   Temperature: 200°C

7. Melt the anchovies

   Add the anchovy pieces and stir for 1 minute until they completely break down and release their umami flavor.

   Time: PT1M

   Temperature: 200°C

8. Incorporate the onion

   Add the sliced onion and stir for 20 seconds.

   Time: PT30S

   Temperature: 200°C

9. Add carrot and turnip

   Add the carrot and turnip juliennes, stir for 1 minute.

   Time: PT1M

   Temperature: 200°C

10. Add mushrooms, bell pepper and cabbage

    Add the sliced mushrooms, the half bell pepper and the green cabbage. Stir vigorously for 1 minute.

    Time: PT1M

    Temperature: 200°C

11. Season with tomato, salt and pepper

    Stir in the julienned tomatoes, 1,5 c.à.c. salt and 0,5 c.à.c. ground pepper. Stir for 3 minutes so the flavors combine.

    Time: PT3M

    Temperature: 200°C

12. Mix the noodles

    Reduce heat to medium, add the cooked and drained noodles. Stir for 1 minute 30 seconds so the noodles absorb the sauce.

    Time: PT90S

    Temperature: 180°C

13. Finish with fresh herbs

    Add the chopped scallion and cilantro, mix briefly then remove from heat.

    Time: PT30S

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

62 g

Fat

7,5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken pieces (thighs): chicken breasts, turkey
• Instead of Garlic (for the marinade): garlic powder
• Instead of Garlic (for cooking): garlic powder
• Instead of Ground pepper: Espelette pepper
• Instead of Cornstarch: rice flour
• Instead of Sunflower oil: peanut oil, canola oil
• Instead of White sugar: cane sugar
• Instead of Fusilli noodles (or other shape): spaghetti, penne
• Instead of Canned anchovy fillets (in salt and oil): Worcestershire sauce, miso paste (for umami)
• Instead of Green cabbage: red cabbage, napa cabbage
• Instead of Button mushrooms: shiitake, porcini mushrooms
• Instead of Onion: shallot
• Instead of Small tomatoes: cherry tomatoes, canned tomatoes
• Instead of Carrot: zucchini
• Instead of Turnip: black radish
• Instead of Bell pepper (half): sweet pepper, red chili
• Instead of Scallion: green onion
• Instead of Fresh cilantro: flat-leaf parsley

Equipment Needed

• Large bowl
• Chef's knife
• Cutting board
• Pot (for pasta)
• Colander
• Heavy-bottomed skillet
• Wooden spatula
• Measuring spoons (tbsp, tsp) (optional)
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Caramelize the sugar without burning it
• Do not let the garlic burn when adding the chicken
• Fully melt the anchovies to release their umami

Chef Tips from the Video

• Use a wok or a heavy-bottomed skillet for even heat distribution.
• Keep the pan very hot so the vegetables stay crisp and the chicken browns quickly.
• If you like more heat, add a pinch of Espelette pepper with the pepper.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; noodle texture deteriorates.

Room temperature: Consume within 2 hours after cooking if kept at room temperature.

Make-Ahead Tips

• Marinate the chicken the night before in the refrigerator for extra tenderness.
• Cut all vegetables ahead of time and keep them in cold water to prevent darkening.