Asian inspired noodles are simply my take on Pancit and Japchae. Yes, I know they are from different countries. Yes I know this recipe is nowhere near authentic. Yes I know they are separate dishes, but I can hardly tell the difference. Since I cannot determine which one this is more like, I just call them Asian Inspired Noodles. Makes my life easier, and everyone knows I am all about simple.
Like my other Asian inspired dishes, this is another way I like to get extra veggies into our diets. I know, salads are good for that, but if you know me, you already know salad generally miss my plate somehow.
I also have a non-authentic recipe for Lo Mein that I will feature at a later date. When you see that one, you will think it is just combination of chow mein and Asian noodles.
I prefer this recipe with cellophane noodles or glass noodles. But my store doesn’t always have them available. There are several Asian markets in my area, but they are clean across town and I do not want to fight the traffic between here and there only to learn they are like all the other stores in town – out of stock or don’t carry them.
Rice noodles can be used in a pinch, I just like glass noodles so much better. If you can still find them locally in a store without having to find an Asian market, I’m jealous. Today I had to settle for Pad Thai rice noodles.
You can use whatever protein source you want, I just like chicken. I also choose chicken because I can generally keep it tender in Asian inspired dishes. I don’t have as much luck with other proteins.
The vegetables used are up to you. I use bags of coleslaw mix. It’s another lazy shortcut I use a lot, but feel free to buy a head of cabbage and chop it up, along with some carrots. I usually add green onions, white onions, celery, bean sprouts, and chopped water chestnuts.
Sliced water chestnuts tend to get lost at the bottom of the pot or serving bowl, but I use them when I can’t get my hands on diced chestnuts. I could buy whole ones and dice them myself, but that lazy thing gets in the way.
This dish is great for using up leftover vegetables and meats you want to use up. Green beans, spinach, carrots? It all works, just like any other stir-fry.
Since we are going for “inspired” and nothing authentic here, use whatever you want. If I would have had some fresh mushrooms hanging around, I probably would have tossed them in too.
If using noodles like bean threads that require soaking, do that first.
Place chicken breast pieces into a small bowl.
Sprinkle 1/2 teaspoon of granulated garlic over the chicken, more or less can be used depending on your taste preference. Add 1 tablespoon of soy sauce and mix to coat chicken. Set aside in refrigerator for at least 30 minutes.
Add about 2 tablespoons of oil to a skillet and heat over medium-high heat.
Add chicken and cook just until there is no pink left.
Remove from skillet and set aside.
To the same skillet the chicken was cooked in, add another tablespoon of oil, water chestnuts, onions, 2 tablespoons soy sauce and 1/4 teaspoon of granulated garlic.
Turn heat to medium-high and cook until onions are beginning to soften.
Add celery and any other firmer vegetables like green beans. Cook for about 2 minutes.
Add coleslaw mix, condensed chicken broth, any juice that has accumulated on the bottom of the bowl with the cooked chicken, and 1/4 cup of oyster sauce. Set to low. Up to 1 tablespoon of white sugar can be added now if you want it sweeter. Add more soy sauce if desired. Add mushrooms or any other soft fleshed vegetables now.
Prepare noodles for cooking, according to package directions. Different noodles take different amounts of pre-cooking soak times.
Once noodles are ready and all vegetables are cooked to your desired level, add noodles to pan and turn heat up to medium and continue cooking until noodles are just about done.
Add chicken and continue to cook until noodles are done, add bean sprouts, if using, during last minute or 2 of cooking.
Garnish with sliced green onions and serve while hot.
Other Asian Inspired Recipes to Try