Thai Ginger Chicken Noodles

Thai ginger chicken noodles make a great weekday meal. A delicious dinner ready in under 30 minutes. Most of the ingredients used are cupboard staples.

Serves

US|Metric

ingredients

Chicken Marinade

Chicken (boneless thighs/breasts): 200 gm
Dark soy sauce: 1 tbsp
White pepper powder: 1/4 tsp
Salt: 1/4 tsp

Sauce

Oyster sauce: 3 tbsp
Fish sauce: 3 tbsp
Brown sugar: 1 tbsp

Other ingredients

Ginger : 2 inch (juliennes)
Onion: 1 (sliced)
Garlic cloves: 4 (chopped)
Shitake mushrooms: 200 gm (sliced)
Stick rice noodles: 200 gm
Spring onion: 4 (2" pieces)
Neutral oil: 3 tbsp
Warm water: to soak the noodles

Thai Ginger Chicken Noodles

Thai ginger chicken noodles make a great weekday meal. A delicious dinner ready in under 30 minutes. Most of the ingredients used are cupboard staples.

Step 1:

Prep the chicken - I have used boneless chicken thighs. Cut the chicken thighs into 1 inch pieces. Marinate the chicken with dark soy sauce, white pepper powder and salt, for 10 minutes.

Step 2:

Soak the rice stick noodles in warm water for 10 minutes.

Step 3:

Meanwhile, prep the veggies.

Step 3:

Take a large wok, and add oil. Heat it on a high flame. Add sliced onion and chopped garlic. Sauté and cook for 2 minutes.

Step 4:

Add the chicken pieces and let it brown for 2-3 minutes. Flip them and let it cook on the other side for 2 minutes.

Step 5:

Now add in sliced mushrooms, and cook for a minute.

Step 6:

Strain and add the stick noodles into the wok. Pour the sauce on top and mix well. Let the noodles absorb all the wonderful flavours for a couple of minutes.

Step 7:

Garnish with spring onion, mix and cook for one final minute. Enjoy!