Noodles with chicken and vegetables from the wok

Winner 2024

Ingredients

For the wok dish

600 grams Chicken thigh fillet, sliced into strips

150 grams White cabbage, finely sliced

½ Winter carrot, cut julienne style

1 Red bell pepper, sliced into strips

1 large Onion, sliced into half rings

3 cloves Garlic, finely chopped

1–2 Red chili peppers, finely chopped (to taste)

1 bunch Spring onion, sliced diagonally

600 grams Wok noodles

Neutral oil with a high smoke point (such as sunflower or peanut oil) For the wok sauce

2 tablespoons Oyster sauce

2 tablespoons Ponzu (citrus soy sauce)

1 tablespoon Light soy sauce

1 tablespoon Dark soy sauce

1 tablespoon Rice syrup or honey

1 teaspoon Cornstarch

Supplies

Wok (alternative: large cast iron skillet)

Wok burner (alternative: stove or BBQ side burner)

Wok cooking is rock ‘n’ roll over high heat. It is all about speed, heat and bold flavors. No fuss, just full throttle cooking. In this wok dish, Siebe Grijpma from @bbqmoods combines tender chicken thigh strips with crunchy vegetables and egg noodles. A savory, slightly sweet sauce with a spicy kick completes the flavor profile. We are using oyster sauce, ponzu, chili and garlic.

Recipe summary noodles with chicken

Cooking method: Wok – high direct heat
Preparation time: 15 minutes
Cooking time: 10 minutes

Preparing the vegetables

Make sure all ingredients are sliced and prepared in separate bowls before you start cooking. Once the wok is hot, everything moves very quickly and there is no time left for prep work.

wok vegetables

Making the wok sauce

Mix all sauce ingredients in a bowl. Stir the cornstarch well so there are no lumps and set aside.

Cooking the noodles

Cook the noodles according to the package instructions (about 4 minutes). Drain and immediately rinse with cold water to stop the cooking process. Let drain well and set aside.

Heating the wok

Heat the wok over high heat until it just starts to smoke slightly. Add a generous splash of oil. I prefer rice oil or peanut oil for wok cooking.

Wok frying the chicken

Cook the chicken in batches (without overcrowding the pan) until golden brown and fully cooked. Remove from the wok and set aside.

Wok frying the vegetables

Add a little more oil. Stir fry the onion, garlic and chili for about 30 seconds. Then add the cabbage, carrot and bell pepper. Stir fry over high heat for about 3 to 4 minutes until still slightly crisp.

wok vegetables

Returning the chicken to the wok

Add the cooked chicken back to the vegetables and mix everything together well. Once combined, lower the heat slightly to prevent burning.

Adding noodles & sauce

Add the noodles and the sauce. Stir fry until everything is evenly coated. If the sauce becomes too thick, add a small splash of water. Taste and adjust with salt or pepper if needed.

Finishing with spring onion

Turn off the heat and stir in the spring onion at the last moment for a fresh bite.

Serving noodles with chicken

Serve immediately from the wok into deep plates or bowls. Optionally finish with extra chili peppers, crispy chili oil or a squeeze of lime. This dish also pairs perfectly with grilled chicken skewers or Asian marinated ribs.

noodles with chicken