Speedy Dumpling-Inspired Noodles

Dumpling noodles on a serving plate with chopsticks.

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Speedy Dumpling-Inspired Noodles

If you love dumplings, these dumpling inspired stir fried noodles will be right up your street. They're PERFECT for when those dumpling cravings hit, but you want something fast. Ready in about 20 minutes, high-protein, comforting - perfect for busy weeknights.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: asian

Keyword: chicken noodles, stir fried noodles

Servings: servings

Calories: 526kcal

Author: Kate Phillips

Ingredients

For the noodles -

1 tablespoon neutral oil
1 lb ground chicken (500g)
1 teaspoon Chinese five spice
1 tablespoon sweet chili jam or sweet chili sauce, or honey
2 tablespoons light soy sauce
1.5 tablespoons black vinegar
1 tablespoon Shaoxing rice wine
2 teaspoons fish sauce
1/2 teaspoon salt
Black pepper
4 garlic cloves crushed
1- inch piece of ginger grated
5 scallions finely sliced, green and white parts separated
A handful of cilantro (coriander), chopped
3 heads of bok choy finely sliced
1 tablespoon sesame seeds
9 oz dried noodles (egg, udon, instant ramen, rice noodles - you choose!) (250g)
1 tablespoon sesame oil

To serve -

Chili crisp oil
1 tablespoon sesame seeds
A handful of fresh cilantro coriander
Crispy fried onions

Instructions

Cook the ground chicken. Set a large, high-sided skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil, then the ground chicken. Cook, stirring and using your spoon or spatula to break up the ground meat, for about five minutes or until the chicken looks mostly white.
Add the aromatics and sauces. At this point, add 1 teaspoon of Chinese five spice, 1 tablespoon of sweet chili jam, 2 tablespoons of light soy sauce, 1 1/2 tablespoons of black vinegar, 1 tablespoon of Shaoxing rice wine, 2 teaspoons of fish sauce, the white parts of the scallions, crushed garlic, fresh ginger, and 1/2 teaspoon of salt. Mix everything through the ground chicken. Cook, stirring, for a couple of minutes, until nice and sticky.
Add the bok choy. At this point, scatter the sliced bok choy into the ground chicken mixture, along with the cilantro, 1 tablespoon of sesame seeds, and the green parts of the scallions. Toss well.
Cook the noodles. Use the instructions on your packet to cook your chosen noodles, then reserve 1/4 cup of the cooking water before draining the noodles.
Add the noodles. Once drained, add the noodles to the ground chicken, along with the reserved cooking water (this helps to create a nice, glossy sauce that coats the noodles well), and 1 tablespoon of sesame oil. Toss very well to combine. I find tongs are easiest here - they help the noodles mix properly through the other ingredients.
Garnish and serve. Divide the noodles between bowls, then add your chosen garnishes. I love a good drizzle of chili crisp, extra sesame seeds, fresh cilantro, and crispy fried onions.

Notes

INGREDIENT NOTES: If you can't find Shaoxing rice wine or black vinegar, leave out the rice wine and use rice wine vinegar or white wine vinegar in place of the black vinegar. Both these ingredients help with that proper dumpling-inspired flavor, but can be trickier to find. While fresh garlic and ginger are best, jarred or paste will work too.

SUBSTITUTIONS: Swap the ground chicken for ground pork, turkey, beef, or a plant-based alternative. Or, use shrimp, shredded tofu, or finely chopped mushrooms. Play around with the veggies - you could swap the bok choi for spinach, or even frozen mixed vegetables.

PREP AHEAD: The noodles will keep for up to 4 days in an airtight container in the fridge. Add a little water (roughly 1 tablespoon) when you reheat them (the microwave is easiest). This will keep them from drying out.

HOW TO STOP YOUR NOODLES FROM CLUMPING UP IN YOUR PAN: This can happen when the noodles are overcooked, or left to sit too long in a colander after cooking, or added too early into the pan with the stir fry. To ensure this doesn't happen - cook your noodles until just al dente, then rinse in cold water to wash off any excess starch. If you like, toss them with a little neutral oil too. This will stop them from sticking together when you add them to the pan. I also recommend using tongs rather than a spatula or spoon to toss them through the noodles - this helps to distribute them evenly.

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