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Stir Fried Black Pepper Chicken Noodles

Noodles twirled around chopsticks in a plate with stir-fried black pepper noodles.
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Tender chicken, fragrant garlic and chilies, colorful veggies, chewy and bouncy noodles get tossed in an irresistible peppery, spicy-sweet sauce with a hint of tang in this mouthwatering Stir-Fried Black Pepper Chicken Noodles! 

Ingredients

Scale

Chicken Marinade:

  • 150 grams / 5.3 ounces Chicken Breast, boneless, skinless – cut into bite-sized pieces
  • ⅛ TSP Fine Sea Salt
  • ⅛ TSP ground White Pepper
  • ½ TSP Corn Starch
  • 1 TSP Low Sodium Light Soy Sauce
  • ¼ TSP Sesame Oil

Sauce:

  • ¾ TSP freshly cracked Black Pepper
  • 1.5 TBSP Oyster Sauce
  • ½ TBSP Low Sodium Light Soy Sauce
  • 1 TSP Shao Xing Rice Wine (Chinese cooking wine – substitute with chicken stock or dry sherry if unavailable)
  • ¼ TSP Dark Soy Sauce
  • ½ TSP Brown Rice Vinegar (substitute with distilled white vinegar or rice vinegar)
  • ½ TSP Brown Sugar Replacement (or use light brown sugar or other sweetener of choice – note 1)
  • ½ TSP Sesame Oil
  • ½ TBSP Water

Stir Fried Black Pepper Chicken Noodles:

  • 50 grams / ½ medium Red Bell Pepper – thinly sliced, then sliced in half
  • 50 grams / ½ medium Yellow Onion – sliced into ¼-inch wedges, then sliced in half
  • 10 grams / 1 medium Spring Onion Scallion/Green Onion) – chopped, white and light green parts separated from dark green parts
  • 17 grams / 3-4 Garlic cloves – minced
  • 20 grams / 5-6 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies – note 2), to taste* – finely chopped
  • 45 grams / 1-2 pieces Chinese Broccoli (‘gai lan’, substitute with broccolini, tenderstem broccoli, or other leafy Asian greens) – stems peeled, sliced at an angle
  • 200 grams / 7 ounces (1 pack) Shanghai Noodles (or udon noodles, I used a vacuum sealed pack – note 3)
  • ½ TBSP Peanut Oil (or any other neutral cooking oil with a high smoke point)

Instructions

Prep:

  1. Marinate the chicken: Cut the chicken into bite-sized pieces and add to a medium bowl, followed by the fine sea salt, ground white pepper, corn starch, low sodium light soy sauce and sesame oil. Mix well to combine and set aside.
  2. Make the sauce: Mix together the black pepper, oyster sauce, low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, brown rice vinegar, brown sugar replacement and sesame oil in a small measuring cup (for easier pouring) or bowl until thoroughly combined. Set aside.
  3. Prepare the fresh ingredients: Chop the yellow onion, red bell pepper, spring onion (separating the white and light green parts from the dark green parts), garlic, chilies and Chinese broccoli as indicated in the ‘ingredients’ section.

Stir-Fried Black Pepper Chicken Noodles:

  1. Prepare the noodles: Bring a small pot of water to a boil. Lower the heat to medium-low and place the noodle cake in the pot. Use tongs to hold onto the cake and gently shake until the strands have separated and are tender – about 1-2 minutes. Drain into a colander and run cold water on top to prevent sticking and halt the cooking process. (If using frozen or dried Shanghai or udon noodles, cook according to package instructions.)
  2. Cook the chicken: Heat ½ tablespoon peanut oil in a large nonstick wok or deep skillet over medium-high heat and swirl to coat. Add the marinated chicken on one side of the wok and allow to sear for 1 minute. Flip the pieces and sear for another 30 seconds or until almost cooked through and no longer pink.
  3. Add the onion and bell pepper: Add the onion, bell pepper, and spring onion white and light green parts on the other side of the wok and stir-fry until slightly softened and glistening – 20-30 seconds. Then add the garlic and chilies and stir-fry to combine with everything until fragrant – about 30 seconds.
  4. Toss through the Chinese broccoli: Add the Chinese broccoli and toss to combine until the leafy dark green parts have slightly wilted – 20-30 seconds.
  5. Add the noodles and sauce: Add the cooked noodles back into the wok and pour the sauce on top. Toss for 1 minute or until the sauce thickens, clings onto the noodles and everything is evenly coated with it.
  6. Toss through the spring onion: Add most of the spring onion dark green parts (reserve some for garnish) and switch off the heat.
  7. Serve: Transfer to a plate or bowl and garnish with the reserved spring onion dark green parts. Serve immediately.

Equipment

Notes

  1. Brown Sugar Replacement. I used Swerve Brown Sugar which is made erythritol and allulose but any other sweetener of your preference, including regular light brown or white sugar, can be used.
  2. Fresh Red Chilies. Use any type of hot red chilies that are easily available to you. Adjust the quantity based on your heat level preference or omit for a milder dish.
  3. Shanghai Noodles. I’ve used a vacuum sealed pack of Shanghai noodles here. These are thick wheat-based noodles. They have a bouncy and chewy texture similar to that of Japanese udon noodles. Frozen or vacuum sealed packs of either Shanghai or udon noodles are preferred over dried noodles. Dry udon noodles do not have the same bouncy texture, but can be used if in a pinch. Prepare them according to package instructions before using in this recipe. Alternatively, use any other dried or fresh noodles of your choice such as hokkien noodles, egg noodles, ramen, rice noodles or even linguini or other noodle-type of pasta.  
  4. Leftovers and storing. These noodles taste best immediately after cooking. However, leftovers can be stored in a sealed airtight container in the fridge for 2-3 days. Reheat in the microwave on high for 1-2 minutes, stirring halfway through, until hot throughout. You could also reheat leftovers in a wok or pan on the stovetop over medium-high heat.

Nutrition

Find it online: https://thatspicychick.com/stir-fried-black-pepper-chicken-noodles/