This recipe for Chinese Noodles with Chicken and Almonds has become a go-to in my kitchen, especially during those busy weeknights. It’s a dish that’s both satisfying and relatively quick to put together.
It’s perfect for a family dinner, and it also works great as leftovers for lunch the next day. What makes it special? It’s the delicious combination of savory chicken, crunchy almonds, and that flavorful sauce coating the noodles.
Recipe Overview: Chinese Noodles with Chicken and Almonds
This dish is essentially a stir-fry featuring tender chicken, crisp-tender vegetables, and a delightful sauce that brings everything together. The roasted almonds add a wonderful crunch and nutty flavor that complements the other ingredients beautifully.
It’s a complete meal in a bowl, offering a balance of protein, carbs, and healthy fats. You can easily customize the vegetables to your liking, making it a versatile option for any palate.
This recipe is designed to be simple and approachable, even if you’re not a seasoned cook. The steps are straightforward, and the ingredients are readily available in most grocery stores. I find it makes dinner enjoyable and stress-free.
It’s also great served hot or even at room temperature, so it is a fantastic option for potlucks or picnics.
Detailed Ingredients for our Noodles
Here’s what you’ll need to make this dish:
- Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Chicken thighs also work well, adding more flavor.
- Noodles: 8 ounces of Chinese egg noodles (fresh or dried). You can substitute with spaghetti or linguine if needed.
- Almonds: 1/2 cup sliced almonds, roasted. Roasting enhances their flavor, but you can use raw almonds in a pinch.
- Soy Sauce: 1/4 cup. Low-sodium soy sauce is a good option to control the saltiness.
- Chicken Broth: 1/4 cup. This adds depth to the sauce. Vegetable broth can be a good substitute.
- Honey: 2 tablespoons. This provides a touch of sweetness to balance the savory flavors.
- Cornstarch: 1 tablespoon. This helps thicken the sauce.
- Sesame Oil: 1 teaspoon. This adds a distinctive nutty aroma and flavor.
- Vegetable Oil: 2 tablespoons. For stir-frying. Canola or peanut oil also work well.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use 1/2 teaspoon of garlic powder if necessary.
- Ginger: 1 teaspoon, minced. Fresh ginger adds a warm, spicy note.
- Vegetables: 1 cup of your favorite stir-fry vegetables. I like using a mix of bell peppers, broccoli florets, and sliced carrots. Snow peas or snap peas are also delicious additions.
- Green Onions: 2, sliced, for garnish. These add a fresh, mild onion flavor.
When choosing your vegetables, go for a variety of colors and textures. This makes the dish more visually appealing and adds a range of nutrients.
Step-by-Step Instructions: Making the Perfect Chinese Noodles
Let’s get cooking! Here’s how to bring this delicious meal to life:
- Cook the Noodles: Cook the noodles according to the package directions. Drain them well and rinse with cold water to prevent sticking. Set aside.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, and sesame oil. Make sure the cornstarch is fully dissolved to avoid lumps in your sauce.
- Toast the Almonds (if not already roasted): In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, or until they are lightly golden and fragrant. Stir frequently to prevent burning. Remove from the skillet and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger and cook for about 30 seconds, or until fragrant. Add your chosen vegetables and stir-fry until they are crisp-tender, about 3-5 minutes.
- Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
- Add the Noodles: Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
- Garnish and Serve: Stir in most of the toasted almonds and green onions, reserving some for garnish. Serve immediately, garnished with the remaining almonds and green onions.
This step-by-step method ensures that each component of the dish is cooked to perfection, resulting in a harmonious blend of flavors and textures. Take your time with each step, and don’t be afraid to adjust the seasonings to your liking.
Variations & Tips for your Chicken and Almonds Noodles
Here are a few ideas to customize this recipe and some helpful tips:
- Spice it Up: Add a pinch of red pepper flakes or a drizzle of chili oil to the sauce for a bit of heat.
- Vegetable Variety: Feel free to experiment with different vegetables. Mushrooms, zucchini, or bok choy would all be delicious additions.
- Make-Ahead: You can cook the chicken and vegetables ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat them in a skillet, add the sauce and noodles, and toss everything together.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a skillet over medium heat, or in the microwave. You may want to add a splash of water or broth to loosen the sauce if it has thickened too much.
- Serving Suggestions: This dish is a complete meal on its own, but you can serve it with a side of steamed rice or a simple salad if desired.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Equipment you’ll need: Large skillet or wok, small bowl, pot (for cooking noodles)
Chinese Noodles with Chicken and Almonds
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces of Chinese egg noodles fresh or dried
- 1/2 cup sliced almonds roasted
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 cup of your favorite stir-fry vegetables bell peppers, broccoli florets, sliced carrots
- 2 green onions sliced
Instructions
- Cook the noodles according to the package directions. Drain them well and rinse with cold water to prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, and sesame oil. Make sure the cornstarch is fully dissolved.
- In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, or until lightly golden and fragrant. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger and cook for about 30 seconds, or until fragrant. Add vegetables and stir-fry until crisp-tender, about 3-5 minutes.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over. Bring to a simmer, stirring constantly, until thickened, about 1-2 minutes.
- Add the cooked noodles to the skillet and toss until well coated with the sauce.
- Stir in most of the toasted almonds and green onions, reserving some for garnish. Serve immediately, garnished with remaining almonds and green onions.