New This Month

Stir-Fried Chicken with Noodles

Black sesame seeds, bean sprouts, and cilantro garnish this Asian stir-fry dish.

  • Servings: 4

Source: Martha Stewart Living, April/May 1993


  • 3 tablespoons peanut oil
  • 2 cloves garlic, smashed
  • 1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
  • 2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
  • 12 shiitake or white mushrooms, stems removed
  • 1 red pepper, julienned
  • 4 scallions, green parts, cut into 3-inch lengths
  • 1 cup low-sodium chicken stock, skimmed of fat
  • 2 teaspoons cornstarch, mixed with 2 teaspoons cold water
  • 4 tablespoons soy sauce
  • 2 teaspoons rice-wine vinegar
  • 1 pound somen, soba, linguine, or spaghetti noodles, cooked
  • 1 cup fresh bean sprouts, as garnish
  • 1 small bunch fresh cilantro, as garnish
  • Black or white sesame seeds, as garnish


  1. Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.

  2. Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.

  3. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.

  4. In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.


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