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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Chicken & Ginger Noodles

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If ever there was an elegant stir-fry Olympics, this would win gold! Beautiful flavours sing in harmony to create a standout but simple dish you’ll return to again and again.

WATCH THIS RECIPE

THAI CHICKEN & GINGER NOODLES

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

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 mushrooms e.g shitake and wood ear mushrooms*, trimmed and sliced 

150g (5 oz) rice stick noodles 

3 spring onions, trimmed and cut into batons 

Steps

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. 

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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. 

Note Icon

Notes:

– Instead of fresh mushrooms, you can use dried shitake and/or dried wood ear mushrooms. Simply soak them in hot water for 10 minutes to rehydrate before using.

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