I've made stir fry many times before. It should be one of the easiest dishes to cook, and it often is. But, I've made a few mistakes with stir fry that I now try to avoid:
1. Overcooking the noodles. They often only need to cook for 2-4 minutes, but I leave them in longer thinking "how bad could it be?" the answer: pretty bad and mushy.
2. Misjudging the sauce-to-noodle ratio. I'll think I have enough sauce, then realize my noodles have little to no flavor because I added too many noodles to the pot of sauce.
3. Messing up the sauce in some way. Once I added wayyy too much Hoisin sauce and brown sugar, and the dish ended up being a sweet eggplanty mess.
This "stir fry" is an exception: I somehow managed to avoid all 3 of those mistakes. The noodles were perfect (I undercooked them, then added them to the hot sauce to infuse them with flavor as they finished cooking). Stir fry is usually a quick dish - you add all your ingredients to a wok, toss with some sauce, and you're done. This time, however, I made this "stir fry" a little differently. I had a lot of time to make this meal, so I slow cooked the chicken and sauces in a Dutch oven, then tossed the noodles in the sauce. So none of this is really stir fried, but it tastes like a stir fry. Skip the chicken and fish sauce and substitute with tofu to make the veggie version. This is the first time one of my Asian dishes tasted like one from a restaurant - that's a good thing! I think the garlic, ginger, and little bit of fish sauce helped to round out all the flavors.
For the chicken marinade:
- 3 large chicken breasts, cut into bite sized pieces
- 2 pinches of turmeric
- 3 tbsp honey
- 1.5 tbsp Kashmiri mirch powder
- 1 tbsp lime juice
- salt pepper
For the sauce:
- 3 tbsp soy sauce
- 1.5 tbsp Hoisin sauce
- 1 tbsp Sriracha sauce
- 1 tbsp rice vinegar
- 6 large cloves garlic, minced
- 2 tbsp minced ginger
- 3 scallions, diced
- 2 tsp corn starch dissolved in 1 cup cold water, for thickening
- Any kind of noodles
- Sesame oil
- 1 scallion, diced, for garnish
- 1/4 cup cashews, for garnish
Flavor the chicken overnight with the marinade ingredients. Remove from the refrigerator and add to a heated dutch oven with a little sesame oil. Add all sauce ingredients directly to Dutch oven. Cook covered on low heat for 30-45 minutes. Cooking the chicken this way gives it a flavor that stir frying alone can't. The chicken was tender, juicy, and infused with all the sauce. Season with salt as needed. Cook noodles according to package instructions and mix with the sauce. Garnish with scallions and cashews.