Ingredients
Scale
- 12 oz udon noodles (or lo mein noodles)
- 1 lb boneless, skinless chicken breast, cubed
- 2 tbsp cornstarch
- 2 tbsp soy sauce (divided)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ cup roasted peanuts
- 2 scallions, chopped
- 1 tsp Sichuan peppercorns, lightly crushed (optional for numbing heat)
Instructions
- Cook noodles according to package instructions; drain and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- In a bowl, toss chicken with 1 tbsp cornstarch and 1 tbsp soy sauce. Let marinate 10 minutes.
- Heat neutral oil in a large wok or skillet over high heat. Add chicken and stir-fry 3–4 minutes until golden. Remove and set aside.
- Add remaining oil if needed, then sauté garlic, ginger, and Sichuan peppercorns 30 seconds until fragrant.
- Stir in bell peppers and cook 2 minutes until bright but crisp.
- Return chicken to pan. Add cooked noodles, peanuts, remaining soy sauce, and remaining cornstarch mixed with 1 tbsp water. Toss 2–3 minutes until sauce thickens and coats everything.
- Garnish with scallions and extra peanuts. Serve immediately.
Notes
- For a vegetarian version, substitute tofu or seitan for chicken.
- Adjust heat with gochujang or red pepper flakes if Sichuan peppercorns aren’t available.
- Use fresh udon for best chew — avoid overcooking to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Contains: Gluten, Dairy-free, Contains: Tree Nuts (peanuts)
Nutrition
- Serving Size: 1 bowl
- Calories: 485 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
