No results to search

Thai Chicken and Ginger Noodles | Marion's Kitchen

Name: Thai Chicken and Ginger Noodles | Marion's Kitchen
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400g (14 oz) chicken thighs, thinly sliced; 1 tsp dark sweet soy sauce; ½ tsp ground white pepper; ¼ cup oyster sauce; 1 tbsp fish sauce; 1 tsp sugar; 2 tbsp vegetable oil; 3 garlic cloves, roughly chopped; 1 onion, sliced into wedges; 4cm piece (about 40g/1.4 oz) finely julienned ginger; 150g (5 oz) mixed mushroomse.gshitake and wood ear mushrooms*, trimmed and sliced; 150g (5 oz) rice stick noodles; 3 spring onions, trimmed and cut into batons

Prep Time

15m

Cook Time

10m

Total Time

25m

This Thai Chicken and Ginger Noodles recipe from Marion's Kitchen features thinly sliced chicken thighs marinated in dark sweet soy sauce and oyster sauce, stir-fried with julienned ginger, sliced onion, and mixed mushrooms. Served over rice stick noodles, this dish is packed with flavor and perfect for a weeknight dinner.

Chicken

Easy Weeknight Dinners

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

400g (14 oz) chicken thighs, thinly sliced

1 tsp dark sweet soy sauce

½ tsp ground white pepper

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

1 onion, sliced into wedges

4cm piece (about 40g/1.4 oz) finely julienned ginger

150g (5 oz) mixed mushroomse.gshitake and wood ear mushrooms*, trimmed and sliced

150g (5 oz) rice stick noodles

3 spring onions, trimmed and cut into batons

Combine the chicken, dark sweet soy sauce and ground white pepper.

In a separate bowl, combine the oyster sauce, fish sauce and sugar.

Place a large pot of water on a high heat (you’ll cook your noodles in here later).

Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the ginger and mushrooms and stir-fry for a further minute or until the mushrooms are wilted slightly. Turn the heat off while you cook your noodles.

Place the rice stick noodles in the boiling water and cook for 2 minutes or until just tender. Drain and add them back to your chicken and mushroom stir-fry. Turn the heat back on to high. Add the oyster sauce mixture and your spring onions. Stir-fry until well combined. Serve warm.

Thai Chicken and Ginger Noodles | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Thai Chicken and Ginger Noodles | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts