Spicy Thai Basil Chicken Noodle Stir Fry
This Spicy Thai Basil Chicken Noodle Stir Fry turned out so flavorful that I couldn’t believe it was my first time making it. The sauce is savory, tangy, and a little sweet from soy sauce, oyster sauce, black vinegar, and honey. The noodles are tossed with juicy chicken, crisp vegetables, and plenty of fresh Thai basil. It’s my favorite way to clear out the fridge and still get a meal that tastes like your favorite takeout. It’s everything from a speedy weeknight dinner to a casual weekend lunch.
Spicy Thai Basil Chicken Stir-Fried Noodles
This Spicy Thai Basil Chicken Noodle Stir Fry is the easiest, most flavorful lunch to make before our end of summer book club discussions with the girls. I love making stir-fried noodles when I want something fast, filling. It’s a great way to use up all the veggies that we have left over in the fridge. This recipe is so versatile, you can play around with whatever protein and veggie you have in the fridge.
The sauce is what makes this dish: soy sauce, umami oyster sauce, tangy black vinegar, and a hint of honey for balance. Tossed together with chewy QQ noodles, tender chicken, bean sprouts, and fresh Thai basil, this spicy noodle dish feels perfect with a Matcha Chia Lemonade. It’s such a tasty lunch that I can’t believe it’s my first time making it!
Thai Chicken Fried Noodles Ingredients
- 2 shallots chopped
- 2 Thai chili chopped
- 10 g ginger peeled, chopped
- 6 cloves garlic chopped
- 2 bell peppers sliced
- 2 tbsp oil
- 1/2 carrot julienned
- 200 g bean sprouts
- 3 servings QQ Noodles
- 1 Handful Thai basil leaves only
Marinated Chicken
- 1.5 lb boneless chicken thigh with the skin on cut into bite-sized pieces
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tsp black pepper or to taste
Stir Fry Sauce
- 3 tbsp soy sauce for sauce
- 2 tbsp oyster sauce for sauce
- 1.5 tbsp black vinegar
- 1 tbsp honey
Marinated Chicken Thigh
I like using boneless, skin-on chicken thighs because they stay tender and juicy, and the bit of skin adds extra flavor to the noodles as it cooks. If you prefer a leaner option, chicken breast works well too. I cut the meat into bite-sized chunks so it cooks quickly and mixes easily with the noodles.
To boost the flavor, I toss the chicken in a quick marinade of soy sauce, oyster sauce, and black pepper. It doesn’t need to sit in the marinade for too long. It will absorb plenty of flavor while you’re getting the vegetables ready.
Chow mein Noodles
Noodles used for stir-fried noodles need to be sturdy enough to handle some pan tossing. Today I’m using kai dong’s Sun Dried QQ noodles. It’s bouncy and
To add noodles into your stir fry, first cook the noodles according to package instructions. I rinse the noodles quickly after cooking in cold water to stop the cooking and wash off the extra starch. Then, add the cooked noodles into the pan with the stir-fried vegetables and chicken.
Stir Fry Sauce
This noodle is so tasty thanks to this tasty, 10 out of 10 stir-fry sauce. It’s savory, sweet, and just the right amount of tart thanks to a mix of soy sauce, oyster sauce, black vinegar, and honey. The key to this sauce is black vinegar. a Chinese vinegar made from fermented grains. It has a malty, slightly smoky, and more mellow flavor compared to regular vinegar. That tangy depth brightens the noodles and mixes so well with the fresh aroma of Thai basil leaves.
How To Make Thai Basil Chicken Noodle Stir Fry
- Marinate the chicken: Mix the chicken with oyster sauce, soy sauce, and black pepper until evenly coated. Set aside while you prep everything else.
- Cook the noodles: Boil the noodles according to the package instructions. Drain, rinse quickly under cold water so they don’t stick, and set aside.
- Make the sauce: In a small bowl, stir together soy sauce, oyster sauce, black vinegar, and honey. This will be the stir-fry sauce.
- Cook the aromatics: Heat oil in a large pan or wok over medium-high heat. Add the garlic, shallots, ginger, and chili. Stir-fry for a couple minutes until fragrant and lightly golden.
- Add the chicken: Turn the heat to high. Add the marinated chicken and stir-fry until the outside is golden but not fully cooked through.
- Add the vegetables: Toss in the bell peppers and carrot. Stir-fry until they’re just starting to soften but still crisp.
- Combine with noodles: Add the cooked noodles and bean sprouts. Pour in the sauce and toss everything together until the noodles are evenly coated.
- Add Thai basil and finish: Stir in the Thai basil and cook for another 1–2 minutes, until the chicken is fully cooked, the noodles are glossy, and the basil is wilted and fragrant.
Enjoy this Noodle Stir Fry with an Easy Asian Soup!
Thai Basil Chicken Noodle Stir Fry
By Tiffy Cooks
Ingredients
- 2 shallots chopped
- 2 Thai chili chopped
- 10 g ginger peeled, chopped
- 6 cloves garlic chopped
- 2 bell peppers sliced
- 2 tbsp oil
- 1/2 carrot julienned
- 200 g bean sprouts
- 3 servings QQ Noodles
- 1 Handful Thai basil leaves only
Marinated Chicken
- 1.5 lb boneless chicken thigh with the skin on cut into bite-sized pieces
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tsp black pepper or to taste
Stir Fry Sauce
- 3 tbsp soy sauce for sauce
- 2 tbsp oyster sauce for sauce
- 1.5 tbsp black vinegar
- 1 tbsp honey
Instructions
- Marinate the chicken: Mix the chicken with oyster sauce, soy sauce, and black pepper until evenly coated. Set aside while you prep everything else.
- Cook the noodles: Boil the noodles according to the package instructions. Drain, rinse quickly under cold water so they don’t stick, and set aside.
- Make the sauce: In a small bowl, stir together soy sauce, oyster sauce, black vinegar, and honey. This will be the stir-fry sauce.
- Cook the aromatics: Heat oil in a large pan or wok over medium-high heat. Add the garlic, shallots, ginger, and chili. Stir-fry for a couple minutes until fragrant and lightly golden.
- Add the chicken: Turn the heat to high. Add the marinated chicken and stir-fry until the outside is golden but not fully cooked through.
- Add the vegetables: Toss in the bell peppers and carrot. Stir-fry until they’re just starting to soften but still crisp.
- Combine with noodles: Add the cooked noodles and bean sprouts. Pour in the sauce and toss everything together until the noodles are evenly coated.
- Add Thai basil and finish: Stir in the Thai basil and cook for another 1–2 minutes, until the chicken is fully cooked, the noodles are glossy, and the basil is wilted and fragrant.
