Phenomenal Asian Noodles with Chicken

Phenomenal Asian Noodles with Chicken. An easy and healthy delight!

“Phenomenal” being the adjective that my boyfriend used to describe this meal.  What more can I say!?!?  Phenomenal Asian Noodles with Chicken combines fat shanghai noodles with fresh spinach, beansprouts and peppers and is covered is a sweet and spicy sauce.  This is a quick, easy and healthy meal for a weeknight as there is little preparation work.  It is absolutely delicious (or shall I say phenomenal)!

Phenomenal Asian Noodles with Chicken. An easy and healthy delight!

I used to regularly substitute olive oil for sesame oil in recipes, however, now that I have started to cook with sesame oil I would attest that this substitution was significantly impacting the flavour of my meals (and not in a good way).  I now try to find any excuse to cook with sesame oil.  The flavour and distinct fragrance of a good sesame oil can’t be beat and I would highly recommend adding it to your pantry.

Phenomenal Asian Noodles with Chicken ready to be served - delicious

5.0 from 1 reviews
Phenomenal Asian Noodles with Chicken
Prep time
Cook time
Total time
This is also great the next day at lunch wrapped in a whole wheat flour tortilla with some Thai sweet chili sauce.
Recipe type: Main
Cuisine: Asian
Serves: 6
  • 1 450 gram (1 pound) package of shanghai noodles

  • ⅓ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Asian chili sauce
  • ½ teaspoon sesame oil

  • 1 tablespoon olive oil
  • 3 medium chicken breasts
  • 1 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, chopped (or 1½ teaspoons ground ginger)
  • 1 284 gram (10 ounce) package prewashed spinach
  • 1 284 gram (10 ounce) package bean sprouts
  • 2 tablespoons sesame seeds
  1. In a large pot of boiling water, cook the shanghai noodles for about 30 seconds. Drain in a colander and rinse with cold water. The noodles should be easy to break apart. Set aside.
  2. In a medium bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, chili sauce and sesame oil. Set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and saute for one minute on each side.
  4. Add the onion and red pepper and saute for five to seven minutes or until softened.
  5. Add the garlic and ginger and saute for 15 seconds until fragrant.
  6. Add the spinach and saute for two minutes, until wilted.
  7. Add the bean sprouts, noodles, sauce and sesame seeds and saute for three to four minutes, stirring often.
  8. If the noodles are too dry, add a little more chicken broth.

A vegetarian version of this recipe is also great - leave out the chicken and substitute vegetable broth for chicken broth.
If the bags of noodles, spinach and bean sprouts are significantly larger or smaller, you may have to buy two or use only a portion of the bag. If they are only slightly larger or smaller, not to worry, the taste will be the same!
Adapted from Asian Noodles with Vegetables by the Best of Bridge.


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