Chinese Chicken And Noodles
A flavorful Chinese-inspired noodle dish featuring tender chicken, vibrant vegetables, and a savory soy-ginger sauce, perfect for quick weeknight dinners or satisfying lunch bowls.
Ingredients
- 1/3 cup vegetable oil
- 1/3 cup soy sauce ⓘ
- 2 tablespoons honey ⓘ
- 1 teaspoon sesame oil ⓘ
- 1/2 teaspoon red pepper flakes ⓘ
- 1/4 cup coarsely chopped fresh ginger ⓘ
- 2 teaspoons finely chopped garlic ⓘ
- 2 tablespoons coarsely chopped green onions ⓘ
- 1 pound linguine or spaghetti ⓘ
- 1/4 pound snow peas ⓘ
- 2 cups cooked julienned chicken ⓘ
- 1 red pepper, julienned
- 1 can (8 oz.) sliced water chestnuts ⓘ
Instructions
- Combine soy sauce, vegetable oil, honey, sesame oil, and red pepper flakes in a large bowl to make the dressing.
- In a food processor, process ginger, garlic, and green onions until finely chopped.
- Whisk the processed ginger mixture into the soy sauce dressing.
- Cook linguine or spaghetti according to package instructions; drain and set aside.
- In a large skillet or wok, heat some vegetable oil over medium-high heat.
- Add cooked julienned chicken and cook until heated through.
- Add julienned red pepper, snow peas, and sliced water chestnuts; stir-fry until vegetables are tender-crisp.
- Add cooked noodles to the skillet, then pour the dressing over the mixture.
- Toss everything together until well coated and heated through.
- Serve immediately, garnished with additional chopped green onions if desired.
Tips & Substitutions
For a lighter version, you can substitute the vegetable oil with a low-sodium cooking spray. If you're looking for a gluten-free option, use tamari instead of soy sauce. Adding extra vegetables like bell peppers or bok choy can enhance the dish's flavor and nutritional value. For a quick prep, you can use pre-cooked chicken or rotisserie chicken, which is a great time-saver. Explore other Chinese recipes for more inspiration.
Serving Suggestions
Serve this dish with a side of steamed broccoli or a fresh cucumber salad for a complete meal. It pairs beautifully with Dot'S Fried Rice, making a delightful combination. For added crunch, consider topping with toasted sesame seeds or chopped peanuts. This dish is perfect for a weeknight dinner or meal prep for lunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water or soy sauce to prevent drying out. You can also microwave in 30-second intervals until heated through, stirring occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Chicken And Noodles contains roughly 1467 calories, with 17g protein, 139g carbohydrates, and 99g fat. It is an excellent source of vitamin A (108% of the Daily Value), protein (35% of the Daily Value), and iron (32% of the Daily Value). Note that it is relatively high in sodium, at 1983mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of noodles for this recipe?
Yes, you can use other types of noodles like rice noodles or udon if you prefer. Just be sure to adjust the cooking time according to the type of noodles you choose, as they may vary in cooking duration.
How can I make this dish vegetarian?
To make this dish vegetarian, replace the chicken with tofu or tempeh. You can also add additional vegetables like carrots or bell peppers to enhance the flavor and texture. Use vegetable broth or soy sauce to ensure depth of flavor in your sauce.
What can I do if I want more sauce?
If you prefer a saucier dish, you can double the amount of soy sauce and honey in the dressing. Additionally, adding a splash of chicken or vegetable broth during cooking can help create more sauce to coat the noodles and vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).