These noodles come together in less than 30 minutes and taste amazing!!! They are the perfect weeknight dinner for when you want takeout but don’t want the extra calories!
Ok, guys today I have an extra delicious recipe for you. You know how sometimes you make something and it’s good, yet other times you make something and it’s AMAZING! Well, this is one of those things that fall into the amazing category.
Back in the day, we use to go to Wok Box on 17th Ave in Calgary and we loved it. It was the perfect place to get exactly the takeout style noodles that you wanted. It was like Subway for noodles which was perfect in my house because Aaron likes the big fat Shanghai noodles and I like the skinnies noodle possible. Sadly Wok Box closed and while I know they have other locations they didn't ever have one that was convenient for us so our noodle obsession really took a hit.
That is until now. These 30 minutes noodles are so easy to make and taste just as good as any takeout noodle you can buy. The addition of the chilli oil is the perfect hit of spice that you can ramp up or down based on how much spicy you like. Plus, the chilli oil is a great thing to have on hand, making the recipe even easier.
So next time you are craving takeout whip this up instead, it will probably be ready before you can even get your shoes on!
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
1/2 cup soya sauce
1/4 cup rice vinegar
2 tbsp honey
2 tbsp chili paste
1 lb ground chicken
1/2 white onion
2 green onions
1 bunch of bok choy
1 red pepper
1/3 cup peanuts chopped
1/3 cup water
14 oz stir fry noodles
4 tbsp chilli oil (recipe below)
Bring a large pot of water to a boil then cook noodles according to directions on the package.
In a small bowl combined soya sauce, rice vinegar, honey, chilli paste and water and set aside.
In a wok or large frying pan cook chicken until browned, breaking into small pieces as you go. Sprinkle liberally with black pepper then add in sliced white onion and cook another 3-4 minutes or until onions have softened. Add in sliced peppers and box chop and cook another 2 minutes. or until vegetables are tender.
To the vegetables add the sauce and bring to a boil and cook until veggies are fully coated. Add in noodles and drizzle with chilli oil and toss to combine.
To serve top with peanuts and green onions and additional chilli oil if you like it extra spicy.
1/3 cup peanut oil
3 cloves of garlic
1 inch piece of ginger
1 tsp chilli flakes
2 tbsp sesame seeds
In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.
To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.