Stir-fried sesame chicken on green tea noodles

Stir-fried sesame chicken on green tea noodles

Feel Good Food
Chris Chen

This is a great tasting, salty, sesame flavoured chicken, which is served with noodles to soak up the delicious sauce. Try marinating your bird the night before as it will tenderise and flavour a little more. You may vary the noodles you use, depending on how hungry you are. Green tea noodles are often made with buckwheat flour so are generally hearty, but sometimes you may feel like a softer, easy-going rice noodle.


Quantity Ingredient
1 tablespoon shoyu
1 tablespoon mirin
1 teaspoon sake
2 teaspoons brown rice vinegar
1/2 teaspoon dark roasted sesame oil
1 cm knob ginger, finely chopped
1 garlic clove, crushed
1 skinless, boneless chicken breast fillet, cut into long strips
1 tablespoon dark roasted sesame oil
2 teaspoons kuzu or arrowroot, dissolved in 2 teaspoons cold water
1 tablespoon roasted sesame seeds
1/2 carrot, cut into matchsticks
1/2 red capsicum, cut into matchsticks
100g red cabbage, finely shredded
125g green tea noodles
2 tablespoons coriander leaves, roughly chopped


  1. To make the marinade, place the shoyu, mirin, sake, brown rice vinegar, chopped ginger, garlic clove and 1/2 teaspoon dark roasted sesame oil in a bowl and whisk to combine. Toss the chicken pieces through the marinade to coat and refrigerate for at least 1 hour.
  2. Drain the chicken pieces, reserving the marinade. Heat the sesame oil in a wok or large heavy-based frying pan over high heat and sauté the chicken for 5 minutes, or until golden. Add the marinade as the chicken begins to stick to the pan and turn to coat.
  3. Add the kuzu mixture to the wok and stir through the sauce, turning to coat the chicken in the shiny glaze. Add the sesame seeds, carrot, capsicum and cabbage to the wok and continue to stir-fry for a further 2 minutes, or until the vegetables soften slightly.
  4. Meanwhile, cook the green tea noodles using the ‘shock’ method (see note).
  5. Serve the hot chicken and vegetables over the cooked green tea noodles and top with coriander.


  • To prepare noodles with the 'shock' method, bring a large saucepan of water to the boil, drop in the noodles, stir them and quickly add a cup of cold water to ‘shock’ them. Repeat this method of ‘shocking’ up to three times and then check the noodle for doneness. The noodle is ready when cooked through but still firm. Refresh the noodles under cold running water if they are to be used later and add a teaspoon of sesame oil so they don’t stick together.
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