Wednesday 13 May 2015

Chicken Veggie Noodle Stir-Fry.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

When I want a throw-everything-into-a-pan but still oh-so-good dinner, this is what I usually end up making.

I say throw-everything-into-a-pan because isn't that what we all really want to do after an incredibly long day.
We want a recipe that can be adapted to whatever is in the fridge and cupboard. And, this Chicken Veggie Noodle Stir-Fry is that recipe.

The stir-fry can be made about 11 million different ways so how is mine any different?

Well, yes, I am about to give you a recipe of how I cooked this particular one on a very wet Friday evening in May but I'm also going to give you my basics which you can adapt a billion different ways.
So, we have a few categories. The main ingredients that make up the bulk of your stir-fry (chicken, broccoli, pepper, pak choi, mushrooms, carrot), the seasonings that add that undercurrent of flavour running through the whole thing (white pepper, salt, crushed red chilli, spring onions, ginger, garlic), the sauces which bind everything together (soy sauce, chilli sauce, stir-fry sauce) and the starch that turns the pan from something you're not quite sure what to do with into an actual meal (egg noodles).
In my opinion, if you have each one of the categories (give or take on the starch - we know you're on a health kick) in the wok, dinner is only a few minutes away.

Stir-Fry, previously: Peruvian chicken stir-fry with oven friesChinese black bean stir-fryStir-fried Thai Vegetables 

A Simple List of Ingredients: 
1. Chicken Mince
2. Broccoli
3. Mushrooms
4. Bell Pepper
5. Pak Choi
6. Carrot
7. White Pepper
8. Crushed Red Chilli
9. Egg Noodles
10. Ginger
11. Garlic
12. Spring Onions
13. Vegetable Oil
14. Salt
15. Chilli Sauce
16. Stir-Fry Sauce
17. Soy Sauce
18. Toasted Sesame Oil

Bismillah, let's begin!

First job, marinate the chicken. Take 1 small piece Ginger, peeled and 3 Garlic Cloves, peeled.

Grab a pestle and mortar, add the ginger and garlic, and get bashing.

Crush the ginger and garlic until quite fine. I have been known in the past to substitute this with 1/2 teaspoon Garlic Paste and 1/2 teaspoon Ginger Paste but today I preferred it fresh.

Then, it's time for the chicken. Place 1 pound Chicken Mince into a bowl. You could also use boneless chicken breast pieces or chicken thighs - as I said earlier, a stir-fry is forever going to be adapted to what you have in the house.
Random side-note: this chicken mince is actually 1 pound boneless chicken thighs blended up since we were out of the butcher's chicken mince. You gotta do what you gotta do, people.

To the chicken, add the crushed ginger and garlic.

And, then my favourite sauce - soy sauce. Use either dark or light but just remember that the light is saltier than the dark. Weird isn't it? You'd think it would be the opposite.

Add 3 tablespoons Dark Soy Sauce to the chicken.

Then, take 1 bunch Spring Onions. Yes, I know that there are two here but they kinda made one since most of the leaves were dried out.

Slice the spring onions and add to the chicken.

Give it a good mix and then set aside whilst you slice the veggies.

Whichever veggies you use, just make sure that they are sliced roughly (and I mean roughly, no need to get the ruler out) the same size.
So, I used 1 Bell Pepper.

I took out the white bits inside the pepper and sliced into small batons.

Then, I used 8 Mushrooms.

These were thinly sliced.

Next, a small head of Broccoli.

I sliced the broccoli into small florets and I trimmed the stalk of all those bobbly bits and sliced it into matchsticks. The stalk is my favourite bit of the broccoli.

Next, 1 Carrot.

It was peeled and cut into small batons.

Finally, for a little green, 2 heads Pak Choi. You could also use spinach or kale.

If you do use pak choi, be sure to give each leaf a good wash - those things were muddy!

The pak choi was sliced up and that's it - all the veggies done! Stir-fries are all about the prep, people, it's half the work!

To cook, take a large wok or pan, and over a medium-high heat, add a few tablespoons Vegetable Oil.

Once the oil is hot, add the chicken mixture.

Stir-fry and break up the chicken until it goes white. I like using chicken mince in stir-fries as opposed to chicken pieces because I feel like you get chicken in each bite.

Once the chicken is white in colour, it's time to add those veggies.

Add them in and stir-fry over a medium heat for a few minutes.

Then, it's time to add the sauces. I used this sriracha chilli sauce but any will do. 

Squeeze in about 3-4 tablespoons Chilli Sauce. Remember, you can add in more later.

Next, I added in this stir-fry sauce. It's a vegetarian version of oyster sauce but you can leave it out, if you want.

In goes 1 tablespoon Stir-Fry Sauce.

For a little extra spice, 1/4 teaspoon Crushed Red Chilli Flakes.

And, 1/2 teaspoon White Pepper. I love white pepper - I think I might actually prefer it over black especially in a white sauce.

Sprinkle in the red chilli and white pepper. Ooh, and Salt, to taste.

Give everything a good toss and then cover and simmer for about 10 minutes until everything is fully cooked. If yours is already cooked, get onto the noodles.

For the noodles, take 1 nest Egg Noodles. You could also use rice noodles or just serve the stir-fry with boiled rice. Or even by itself!

Boil the noodles according to package directions - mine took 4 minutes.

Drain the noodles.

And, give the stir-fry a taste. Adjust the seasoning, if needed. Maybe more chilli sauce? More salt?

Once you're satisfied, throw in the noodles.

Give them a good toss.

Make sure all the noodles are coated in the sauce.

Finally, for a little nutty something, drizzle in 1 teaspoon Toasted Sesame Oil.

Again, this is completely optional but if you have it in the cupboard, add it in!

A final toss and we're ready to eat!

Squeeze over more chilli sauce, if you like, and dig in! I hope you do make a stir-fry inspired by mine and using up whatever you have in the fridge and cupboard.

Full Written Recipe:

Chicken Veggie Noodle Stir-Fry.

Prep Time: About 20 minutes – depending on how fast you slice vegetables.
Cook Time: About 15 minutes – depending on how crunchy you like your stir-fries.
Serves: About 4 people – depending on how hungry you all are.

1 pound Chicken Mince
1 small piece Ginger, peeled
3 Garlic Cloves, peeled
1 bunch Spring Onions, sliced
3 tablespoons Dark Soy Sauce
Few tablespoons Vegetable Oil
1 Bell Pepper, sliced
8 Mushrooms, sliced
1 small head Broccoli, sliced
1 Carrot, peeled and sliced
2 heads Pak Choi, sliced
1 tablespoon Vegetarian Stir-Fry Sauce (optional)
½ teaspoon White Pepper
¼ teaspoon Crushed Red Chilli Flakes
3-4 tablespoons Chilli Sauce
Salt, to taste
1 nest Egg Noodles
1 teaspoon Toasted Sesame Oil


First, marinade the chicken. Crush the ginger and garlic with a pestle and mortar. Add to the chicken mince along with the soy sauce and spring onions. Stir and set aside for 10 minutes.

Meanwhile, slice the bell pepper, mushroom, broccoli, carrot and pak choi. Try and slice the veggies in roughly the same size.

Heat the vegetable oil in a wok over a medium-high heat. Once hot, add the chicken mince and stir-fry until the chicken turns white.

Add the sliced veggies and stir-fry for another few minutes.

Add the chilli sauce, stir-fry sauce, crushed red chilli, white pepper and salt.

Stir-fry for a few minutes then simmer on a low heat, if needed.

Boil the egg noodles according to package directions. Drain and add to the chicken.

Stir-fry over a medium-high heat for a minute or two. Then, stir in the toasted sesame oil. One final toss and it’s time to serve!

{Adapted and Inspired by A Foodys Kitchen}

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Keep me in your duas, please, and enjoy your stir-fry!


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