Thai Basil Chicken Noodle Stir Fry
By Tiffy Cooks
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.
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.
Nutrition
Calories: 704kcalCarbohydrates: 26gProtein: 44gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 222mgSodium: 2372mgPotassium: 953mgFiber: 4gSugar: 14gVitamin A: 4437IUVitamin C: 119mgCalcium: 71mgIron: 4mg
