arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon
Sustainably delicious and healthy plant-based instant noodles

Feisty Chicken’ish Instant Noodle Stir Fry

Noodelist noodles x Feisty Chicken'ish

As delicious and flavorful as Noodelist is on its own, our noodles and broths also serve as incredible bases for building a wide variety of other quick and easy dishes such as this Feisty Chicken'ish Stir Fry Noodles. With just a few more seasonings, some vegetables, and a protein, you have a healthy, well-rounded, and fully flavor packed restaurant quality stir fry noodle dish that is so quick and easy to make.

Yield: 2 servings


Tastefully designed by award-winning Chef Petteri Luoto for Noodelist


Ingredients:

1 package of Noodelist Lemongrass Vegan Chicken’ish (includes dried noodles and soup broth packet)

Fresh Vegetables:

¼ of  a red bell pepper (40 grams/1.41 ounces)

⅓ cup sugar snap peas (30 g/1.05 oz)

⅓ cup red cabbage (30 g/1.05 oz)

1 scallion (approx 1 tablespoon/15 g/0.53 oz)

Protein of your choice: Chicken or Tofu 

A few dashes of Canola oil

¼ pound boneless chicken breast, preferably organic and free-range (100 g/3.52 oz) 

1 teaspoon Garam Masala powder (5 g/0.17 oz)

OR Firm Tofu  

Fresh spice mix:

1.5 tablespoon of oyster sauce (20 g/0.7 oz)

2 teaspoons of shallot onion (10 g/0.35 oz)

¼ cup of cilantro (10 g/0.35 oz)

½ lime (10 g/0.35 oz)

1 teaspoon of chopped lemongrass  (5 g/0.17 oz)

1 teaspoon grated ginger  (5 g/0.17 oz)

¾ teaspoon minced garlic (4 g/0.14 oz)

½ teaspoon sesame oil (4 g/0.14 oz)

1 tablespoon of fresh mint  (3 g/0.1 oz)

½ teaspoon green chili “chile serrano” - without seeds! (2 g/0.1 oz)

Pinches of salt and pepper 

 

Instructions:

1. Cook your choice of protein.

Chicken: Season boneless chicken breasts with Garam Masala, salt and pepper. Preheat the oven to 300F degrees. Heat up the pan until hot. Fry the chicken breasts in canola oil first, then move them to the oven to finish cooking until the internal temperature is 160 Fahrenheit (approximately 8 minutes for standard chicken breasts). Remove from the oven, and let the chicken cool before cutting into smaller cubes.

Tofu: Any kind of tofu works. The tofu can be cubed or cut into slices, then add to the wok and fry.

2. Create the fresh spice mix.

Chop shallots, lemongrass, chile serrano (green chili), mint and cilantro.

Grate the ginger and garlic. 

Grate the zest of the lime and squeeze out a lime juice.

Combine all of the above in a bowl, then add oyster sauce and sesame oil. Gently mix.

3. Prepare the fresh vegetables.

Thinly slice the red bell pepper.  Cut sugar snap peas in half. Thinly slice the red cabbage. Cut the scallion into small pieces.

Add 4.25 cups (or 1 liter) of water to a saucepan. Add the packet of Noodelist Lemongrass Vegan Chicken’ish soup base. Bring to a boil.

Then add red bell pepper slices and snap peas to the gently boiling broth for a minute. Remove vegetables from broth and set aside.

Do not pour out the broth!  (You can use it to make Creamy Miso Soup with Truffle)

4. Prepare Noodelist noodles

Add dried noodles to the existing broth. Gently boil for two minutes. Strain the noodles and set aside. We highly recommend storing and keeping the broth for another meal. The broth should not be put in the wok.

5. Get ready to wok

Heat wok over high heat. Pour a bit of oil into the wok. 

Add red cabbage and scallions to the wok, stir for a minute. Add red bell peppers and sugar snap peas, turn the vegetables for a moment. Add Fresh Spice mix.

Add chopped chicken breast or tofu. Add Noodelist noodles.

Stir quickly.

 

Serve immediately in bowls, and garnish with long branches of cilantro on top.

Bon Appétit!

 

Wine pairing recommendation

Kung Fu Girl, Riesling

© Petteri Luoto 2020

Read more

Noodelist Recipe - Vegan Red Curry Soup

Noodelist Recipe Tips by Award-Winning Chef Petteri Luoto

Instant Noodle Vegan Zha Jiang Noodle Recipe

Instant Noodle Healthy Vegan Zha Jiang Noodle Recipe

Noodelist Recipe Tips: Creamy Miso Soup with Truffle

Creamy Miso Soup with Truffle - Quick & Easy Noodelist Instant Broth Recipe

Your Cart

Your cart is currently empty. Click here to continue shopping.