Three Cup Chicken Noodles Recipe

This Three Cup Chicken Noodles dish transforms the classic Taiwanese Three Cup Chicken into a delectable noodle stir-fry that’s bursting with aromatic flavors. Ready in just 25 minutes, this dish combines tender chicken, chewy udon noodles, and fragrant Thai basil in a rich, glossy sauce that coats every strand. It’s the perfect solution for those busy weeknights when you want something impressive without spending hours in the kitchen!

Ingredients You’ll Need

• Chinese cooking wine: This adds incredible depth and that distinctive restaurant-quality flavor you simply can’t achieve without it. In a pinch, dry sherry makes a decent substitute.
• Soy sauces: The combination of regular and dark soy sauce creates the perfect balance of saltiness and color. Dark soy gives the noodles that beautiful caramelized look.
• Brown sugar: Just a touch to balance the saltiness and help create that glossy finish on the noodles and chicken.
• Sesame oil: Adds a nutty aroma that elevates the entire dish. Always add it to the sauce rather than cooking with it to preserve its delicate flavor.
• Oil: Use a neutral oil with a high smoke point like vegetable or peanut oil for stir-frying.
• Chicken thighs: These stay juicy and tender even with quick cooking, making them perfect for stir-fries. They also absorb flavors more readily than breast meat.
• Ginger and garlic: The aromatic foundation of this dish – use fresh for the most vibrant flavor.
• Udon noodles: These thick, chewy noodles hold up beautifully to the sauce and provide wonderful texture. Their neutral flavor makes them the perfect canvas for the bold sauce.
• Thai basil leaves: These add a distinctive anise-like flavor that’s quintessential to this dish. They’re added at the end to maintain their aromatic punch.

Variations

Different Proteins

Swap the chicken for thinly sliced beef, pork, or even firm tofu cubes for a vegetarian version. Shrimp works beautifully too, just add them later in the cooking process as they cook much faster.

Noodle Options

While udon noodles are ideal for their chewy texture, you can substitute with rice noodles, soba, or even egg noodles. Each will bring a slightly different texture and flavor profile to the dish.

Vegetable Additions

Enhance the nutritional value by adding sliced bell peppers, snap peas, broccoli florets, or baby corn. Add them after the chicken has browned but before adding the sauce so they have time to cook through.

Spice Level

Like it hot? Add sliced bird’s eye chilies or a tablespoon of chili oil to the sauce for a fiery kick.

How to Make Three Cup Chicken Noodles

Step 1: Prepare the Sauce

Whisk together the Chinese cooking wine, all-purpose soy sauce, dark soy sauce, brown sugar, and sesame oil in a small bowl until the sugar dissolves. The sauce should look glossy and smell wonderfully aromatic. Set aside.

Step 2: Cook the Chicken

Heat oil in a large, deep pan over medium-high heat until it shimmers. Add the chicken pieces, spacing them out to avoid overcrowding (which would cause them to steam rather than brown). Cook for 3-4 minutes until they develop a beautiful golden crust. Then add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant, being careful not to let them burn.

Step 3: Combine Everything

Pour the prepared sauce into the pan, immediately followed by the udon noodles. Using tongs, toss everything together, ensuring the noodles and chicken are evenly coated with the sauce. The sauce will begin to reduce and thicken slightly, creating a glossy coating on the noodles.

Step 4: Finish with Basil

Remove the pan from heat and scatter the Thai basil leaves over the noodles. Quickly toss everything together, allowing the residual heat to wilt the basil slightly without cooking away its vibrant flavor and color.

Step 5: Serve

Transfer to serving bowls immediately while still hot and fragrant. The steam rising from the dish will carry all those wonderful aromas straight to your nose!

How to Serve

Perfect Pairings

This dish stands beautifully on its own, but if you want to create a more elaborate meal, serve it with a simple cucumber salad dressed with rice vinegar and sesame oil, or some steamed bok choy drizzled with oyster sauce.

Garnish Options

Elevate the presentation with thinly sliced scallions, a sprinkle of toasted sesame seeds, or an extra few fresh basil leaves on top.

Drink Suggestions

This pairs wonderfully with a cold Japanese beer, a light-bodied white wine like Pinot Grigio, or for non-alcoholic options, try jasmine tea or a lychee soda.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the sauce as they sit, intensifying the flavor.

Freezing

While possible, freezing isn’t ideal for this dish as the noodles can become mushy when thawed. If you must freeze, do so without the noodles and add fresh ones when reheating.

Reheating

The best way to reheat is in a skillet with a splash of water to loosen the sauce. Stir gently over medium heat until just warmed through. Microwaving works in a pinch, but cover with a damp paper towel to prevent drying out.

FAQs

Final Thoughts

This Three Cup Chicken Noodles recipe takes the beloved Taiwanese classic and transforms it into a deeply satisfying noodle dish that’s perfect for busy weeknights. The harmonious balance of salty, sweet, and aromatic flavors wrapped around chewy noodles and tender chicken creates comfort food at its finest. Next time you’re craving takeout, give this quick and flavorful dish a try instead – I promise it will become a regular in your dinner rotation!

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