I’m going to need you to lean in real tight and listen to my thoughts about noodles right now. You won’t walk away from this experience with any life-altering thoughts, like you obviously leave every post of mine, but what you will leave with is the knowledge of these noodles and that’s really important to me.
I have no idea at which part during my life did I start to love noodles as much as I do, but it happened somewhere between “Rosie, you’re pregnant” and “Rosie, it’s a girl.” Somewhere in between that timeline, I found my love for things that twirl up on forks and it never ever went away. What did I go away? The frequency in which I ate them. I eventually started realizing that “hey, maybe I shouldn’t eat this every single day?”And so my noodle consumption became few and far between and needless-to-say — it was clearly a very dark time in my life.
But alas, I have seen the light, and most recently have been experimenting with new ways to throw super quick noodle stir-fry’s together at home. Because I eat out so much, when I do get the opportunity to cook at home, I want to make it worth my wild. Plus, this is the ultimate “fridge clean out” type of recipe, as I cooked it up one night solely to use up some leftover chicken breasts from the night before. Toss it all together with veggies and some spices and viola!
It’s become a weekly staple in my life, and I think it should become one in yours, too.
SPICY CHICKEN & VEGGIE NOODLE STIR FRY
4 chicken breasts, fully cooked + diced up (mine were just grilled)
1 teaspoon sesame oil
1 package of stir-fry noodles of choice (I use a 14.2oz package of Ka-me hokkien noodles)
1 10oz bag of frozen asian-style vegetables (I used an asian medley blend by Steamfresh)
1 tablespoon fresh garlic
1 tablespoon fresh ginger
2 tablespoons ground turmeric
5 tablespoons low-sodium soy sauce
1 teaspoon thai chili garlic sauce *optional to add extra heat
3-4 springs fresh green onion, chopped
2-3 handfuls of fresh cilantro leaves
This recipe moves fast, so it’s best have to have all of your ingredients prepped, laid out, and ready to go.
Heat up your oil in a skillet on medium-high heat while steaming your veggies in the microwave for only 1/2 of the time that the directions call for. Carefully cut open the bag as the vegetables will be hot, then add them to your skillet reserving as much of the water/moisture from the bag as possible. We don’t want that liquid to hit the pan. We want the vegetables to crisp up and get a nice char on them. Toss to coat in the oil, and allow vegetables to continue to cook. After about 3-4 minutes, add in your fresh garlic, ginger, green onion, and chicken, then sprinkle on 1 tablespoon ground turmeric followed by 2 tablespoons of soy sauce. Toss everything together and allow the flavors to mend for another 1-2 minutes. Lower heat down to just a medium flame, then throw in your package of noodles and use tongs to incorporate all of the ingredients. Add in your remaining turmeric (1 tablespoon), soy sauce (3 tablespoons) and thai chili garlic sauce if using, and continue to toss until noodles are coated and have taken on a yellow-ish color from the turmeric. Top off with fresh cilantro leaves and transfer to serving bowls.