Chinese Chicken Stir-Fry Noodles with Ginger-Soy Glaze

How to Make It

1. 1

   Cook the Noodles

   Bring a large pot of unsalted water to a rolling boil. Add the thin wheat or soba noodles and cook according to package instructions until just al dente, typically 3 to 4 minutes. Drain immediately and rinse under cold running water to stop cooking and prevent sticking. Drizzle with 2 ml of sesame oil and toss lightly to coat. Set aside.

   Tip: Slightly undercooking the noodles here is intentional — they will finish cooking briefly in the wok and absorb the sauce without turning mushy.
2. 2

   Prepare the Sauce

   In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, chicken stock, and cornstarch slurry until smooth and fully combined. Set the sauce bowl beside the stove within easy reach. Good mise en place is essential for a successful stir-fry as the cooking moves quickly.

   Tip: Taste the sauce before cooking. If you prefer a touch of natural sweetness without added sugar, stir in 5 g of grated apple or a small drizzle of raw honey to round out the flavour.
3. 3

   Marinate and Sear the Chicken

   Season the chicken strips lightly with a pinch of white pepper and 5 ml of low-sodium soy sauce. Heat a wok or large non-stick skillet over high heat until smoking. Add the avocado oil, then lay the chicken strips in a single layer. Do not stir for 60 to 90 seconds, allowing a golden sear to develop. Toss and cook for a further 2 to 3 minutes until the chicken is cooked through with no pink remaining. Remove the chicken from the wok and set aside on a clean plate.

   Tip: Cooking the chicken in a single layer maximises the Maillard reaction, locking in juices and developing savoury depth — the hallmark of authentic Chinese wok cooking.
4. 4

   Stir-Fry the Vegetables

   Return the wok to high heat. Add the white parts of the spring onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant. Add the carrots and broccoli first and toss for 2 minutes. Then add the red bell pepper and bok choy and stir-fry for a further 1 to 2 minutes until all vegetables are tender-crisp and vibrant in colour. The vegetables should retain a slight bite for both texture and preserved nutrient content.

   Tip: Add the denser, harder vegetables first and the leafy greens last to ensure even cooking without over-softening any component.
5. 5

   Combine and Glaze

   Return the cooked chicken to the wok and add the drained noodles. Pour the prepared sauce evenly over the contents of the wok. Toss everything together continuously over high heat for 1 to 2 minutes until the sauce thickens, coats every noodle and vegetable, and becomes glossy. Remove from heat and drizzle with the remaining toasted sesame oil. Add chilli flakes if using.

   Tip: Tossing constantly during this final step ensures even sauce distribution and prevents the cornstarch from clumping or burning on the wok base.
6. 6

   Plate and Garnish

   Divide the stir-fry evenly into four bowls or plates. Garnish with the green tops of the sliced spring onions and a sprinkle of toasted white sesame seeds. Serve immediately for the best texture and flavour. For meal prep, allow to cool fully before portioning into airtight containers and refrigerate for up to 3 days.

   Tip: When reheating, add a splash of water or stock to the pan to loosen the noodles and restore the saucy consistency without drying out the dish.