Chicken and Shiitake Mushroom Stir-Fried Noodles 香菇鸡肉炒面
This Chicken and Shiitake Mushroom Stir-Fried Noodles recipe combines tender marinated chicken, savory shiitake mushrooms, and chewy noodles in a flavorful soy-based sauce. The dish is enhanced with aromatic ginger, a splash of cooking wine, and creamy scrambled eggs for a balanced, satisfying meal. Garnished with fresh coriander and black sesame seeds, this quick and versatile stir-fry is perfect for a weeknight dinner or when you're craving authentic Chinese flavors.
Ingredients
For the Chicken marinade:
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp corn starch
- 1 tbsp olive oil.
For the Stir-Fry:
- 250 g noodles fresh or dried
- 300 g chicken breast or thigh thinly sliced
- 1 cup dried shiitake mushrooms
- 2 tbsp vegetable oil
- 3-4 slices ginger
- 2-3 cloves garlic
- 2 tbsp cooking wine
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1/2 tsp sugar
- 1 tsp salt
- 2 eggs
- a pinch of fresh coriander
Instructions
Prepare the Shiitake Mushrooms:
- Soak the dried shiitake mushrooms in cold water for 2 hours. Drain the mushrooms, reserving the soaking water for later use. Thinly slice the mushrooms and set aside.
Marinate the Chicken:
- Thinly slice the chicken and place it in a bowl. Add salt, black pepper, and cornstarch, mixing well to coat. Then add olive oil, mix again, and let it marinate for 10 minutes while preparing the other ingredients.
Cook the Noodles:
- Fill a pot with water and bring it to a boil. Add a few drops of olive oil and 1 teaspoon of salt. Cook the dried noodles according to the package instructions.
- Once cooked, rinse the noodles under cold water to prevent sticking. Drain well and set aside.
Stir-Fry:
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add ginger and stir-fry until fragrant.
- Add the marinated chicken and stir-fry until it is just cooked through.
- Pour in a splash of cooking wine and add the thinly sliced shiitake mushrooms. Stir-fry for 2 minutes.
- Add light soy sauce, dark soy sauce, sugar, salt, and garlic. Stir-fry for 30 seconds until well combined.
Combine with Noodles:
- Add the cooked noodles to the wok and mix thoroughly to coat them with the sauce and distribute the ingredients evenly. Add Some Shiitake water if it gets dry, and add extra dark soy sauce for the color.
Add Eggs for Creaminess:
- Push the noodles to one side of the wok and add 1 teaspoon of olive oil to the empty space. Crack in 2 eggs, Mix the eggs into the noodles to create a creamy texture and balanced flavor.
Finish and Garnish:
- Sprinkle fresh coriander and black sesame seeds over the noodles for added flavor and visual appeal.
Serve and Enjoy:
- Plate your stir-fried noodles and serve immediately. Enjoy this flavorful and satisfying dish!
Video
Notes
- Noodle Choice: Egg noodles work best, but feel free to use fresh noodles, rice noodles, udon, or even spaghetti in a pinch.
- Mushroom Substitutes: Dried Shiitake mushrooms gives an intense flave, If dried shiitake mushrooms are unavailable, fresh Shiitake, cremini or button mushrooms are great alternatives.
- Additional Vegetables: carrots, Bell peppers, snap peas, or cabbage can be added for more color and crunch.