Chicken Thigh Noodle Stir-Fry with Veggies
Quick, spicy, and full of wok flavor – ready in just 15 minutes! Serves: 4 Gear: HOT WOK Mood: Fast, spicy, sizzling vibes Ingredients:600 g chicken thigh fillet (cut into strips), 150 g white...
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Cooking tools:
- Wok
- Mixing bowl
- Whisk
- Pot
- Colander
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Plate
Ingredients
- 600 g chicken thigh fillet (cut into strips)
- 150 g white cabbage (shredded)
- ½ carrot (cut into thin sticks)
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 1 bunch spring onions (sliced)
- 1 red bell pepper (sliced)
- 1–2 red chilies (finely chopped, optional)
- 2 tbsp oyster sauce
- 2 tbsp ponzu (or soy sauce with a splash of lime)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice syrup or honey
- 1 tsp cornstarch
- 600 g stir-fry egg noodles
- neutral oil (sunflower or peanut oil)
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