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Are you up for a refreshing, spicy, flavorful stir fry that takes barely any work? If so, I suggest this easy and delicious chicken noodle dish. I flavored it with lime zest, sesame oil, garlic, ginger, cilantro and a chili pepper (in addition to the usual suspects: soy sauce, rice vinegar and honey). For the noodle part I used hokkien here but soba work just as well.
The freshness of the lime zest and the cilantro, the spice of the chili pepper and the intense flavors of the garlic and ginger work together beautifully and the preparation is super-easy, you just whisk the ingredients together into a sauce, then use half of it to marinate the chicken and the other half as the stir fry sauce. The recipe is very similar to my Asian Noodle Salad except that it’s a stir fry, not a salad, and has chicken instead of shrimp. Both recipes have become my favorites!
Sesame Lime Cilantro Chicken Noodle Stir Fry Recipe
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 small garlic clove, minced or pressed
- 1 tablespoon honey
- 1 chili pepper, sliced, most of the ribs and seeds removed
- 1 teaspoon sesame oil
- 3 tablespoons finely chopped cilantro
- zest of 1/2 lime
- 1/4 teaspoon freshly grated ginger
- 1 teaspoon sesame seeds
- 7 ounces cooked hokkien noodles (you can substitute soba if you’d like)
- 4 chicken tenderloins, cut into bite-sized pieces
- vegetable oil for frying
- 10 small broccoli florets
- 1/4 teaspoon cornstarch
- ~20 mint leaves (optional)
- Mix soy sauce, rice vinegar, garlic, honey, chili pepper, sesame oil, cilantro, lime zest, ginger and sesame seeds together in a bowl.
- Divide the content in half and set one half aside (this will be the stir fry sauce). Marinate the chicken pieces in the other half for 30 minutes.
- Fry the chicken pieces in a pan in batches on high heat until they start to brown on the edges. Take out of the pan and set aside.
- Add the broccoli to the pan, add 1/4 cup of water and boil until all the water has evaporated.
- Add the chicken back to the pan.
- Add the noodles to the pan.
- Stir the cornstarch into the sauce and add to the pan.
- Bring to a boil and cook until the sauce starts to thicken and turns translucent.
- Take off the heat and serve with chopped mint leaves (optional).