Thai Chicken & Ginger Noodles | Marion's Kitchen

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a budget-friendly alternative.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive than breasts.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds provide a nut-free option, while walnuts can be a cost-effective substitute.

Start with chicken thigh and add dark sweet soy sauce and ground white pepper; mix well.

Prepare the stir-fry sauce by combining oyster sauce, fish sauce, and a dash of sugar; set aside.

Slice shiitake mushrooms, removing the tough stems.

Prepare wood ear mushrooms by trimming the back; slice as needed.

Choose fresh ginger, preferably younger for better flavor; slice into fine strips without peeling if the skin is thin.

Heat oil in a wok and add chicken; stir-fry until cooked through.

Add ginger and mushrooms to the wok; stir-fry for about half a minute to keep ginger fresh.

Boil water in a separate pot for the rice stick noodles; add noodles and cook until tender, about 2 minutes.

Drain the noodles and return heat to the wok; add the stir-fry sauce and noodles to the wok.

Toss everything together until noodles are glossy and well-coated; add sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens