Stir-Fried Chicken and Vegetable Noodles

Ingredients

• 500 g Chicken breast (cut into 2 cm cubes)
• 45 ml Salty soy sauce (3 c. à soupe)
• 15 g White sugar (1 c. à soupe)
• 30 ml Nuoc mam (fish sauce) (2 c. à soupe)
• 5 g Fresh ginger (finely grated)
• 2.5 g Ground black pepper (½ c. à café)
• 15 ml Sesame oil (1 c. à soupe)
• 30 ml Table oil (or vegetable oil) (2 c. à soupe)
• 150 g Red bell pepper (cut into strips)
• 100 g Medium onion (sliced)
• 200 g Button mushrooms (sliced)
• 100 g Carrot (julienne)
• 300 g Egg noodles or rice noodles (uncooked)
• 10 g Fresh coriander (chopped, for garnish)
• 5 ml Rice vinegar (1 c. à café (optional, to balance the sauce))

Instructions

1. Prepare the Marinade

   In a bowl, mix the soy sauce, sugar, nuoc mam, grated ginger, black pepper and sesame oil.

   Time: PT5M

2. Cut the chicken and marinate

   Cut the chicken into 2 cm cubes, place in the bowl of marinade, coat well and let rest in the refrigerator for at least 2 hours.

   Time: PT2H10M

3. Prepare the vegetables

   Wash and cut the bell pepper, onion, mushrooms and carrot into thin strips or julienne.

   Time: PT10M

4. Cook the chicken

   Heat 1 c. à soupe of table oil in the wok over high heat, add the chicken with its marinade and brown for 10 minutes until well golden and cooked through.

   Time: PT10M

   Temperature: feu vif

5. Cook the vegetables

   Push the chicken to the side, add the remaining oil, then the vegetables. Stir‑fry for 10 minutes, stirring regularly until they are tender‑crisp.

   Time: PT10M

   Temperature: feu moyen‑vif

6. Add the noodles and sauce

   Stir in the dry noodles, the remaining sauce (or a sweetened soy/nuoc mam mixture), and the spoon of rice vinegar. Stir‑fry for 6 minutes adding a little water if the noodles absorb too quickly.

   Time: PT6M

   Temperature: feu moyen

7. Finishing and serving

   Remove from heat, sprinkle with chopped fresh coriander and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

712

Protein

30 g

Carbohydrates

61 g

Fat

13,5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breast: turkey, firm tofu
• Instead of Salty soy sauce: tamari
• Instead of White sugar: cane sugar
• Instead of Nuoc mam (fish sauce): Vietnamese fish sauce, strong soy sauce
• Instead of Fresh ginger: ground ginger (½ c. à café)
• Instead of Ground black pepper: white pepper
• Instead of Sesame oil: peanut oil, sunflower oil
• Instead of Table oil (or vegetable oil): canola oil
• Instead of Red bell pepper: green bell pepper, sweet pepper
• Instead of Medium onion: shallot
• Instead of Button mushrooms: shiitake, black mushrooms
• Instead of Carrot: zucchini
• Instead of Egg noodles or rice noodles: spaghetti, rice vermicelli
• Instead of Fresh coriander: Thai basil, parsley
• Instead of Rice vinegar: apple cider vinegar

Equipment Needed

• Wok
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Wooden or silicone spatula
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 2 hours to make it tender and flavorful.
• Brown the chicken well before adding the vegetables.
• Do not let the noodles cook too long so they stay firm.

Chef Tips from the Video

• Use a very hot wok to achieve the famous "wok‑hei" (smoke) which adds flavor.
• Drizzle a splash of lime juice just before serving for extra freshness.

Troubleshooting

Storage

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

Freezer: Can be frozen up to 1 month, but noodle texture will be less pleasant.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the chicken marinate overnight.
• Cook the noodles ahead, rinse them in cold water and keep them in the refrigerator.