Noodle Bureau of Investigation
Spicy Stir-Fried Noodles with A1-Soy-Ginger Sauce and Your Choice of Protein
30 minutes
Serves 4
DinnerChinese
Herb's take
This stir-fry takes an American steakhouse classic, Heinz A1 Sauce, and slips it into the secret life of Asian noodles. You’ll build a multifaceted sauce that’s tangy, spicy, and deeply savory, then master the rapid, high-heat wok technique that gives restaurant dishes their irresistible flavor and texture.
Equipment needed
- Wok (or large nonstick skillet)
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil and cook the noodles according to package directions until barely al dente. Drain, rinse with cold water, and set aside.
- 02Toss the chicken or tofu strips with cornstarch in a bowl until evenly coated.
- 03In a small bowl, whisk together Heinz A1 Sauce, soy sauce, rice vinegar, sriracha, brown sugar, and toasted sesame oil. Set aside.
- 04Heat 1 1/2 tablespoons of vegetable oil in a large wok or 12-inch skillet over high heat until shimmering.
- 05Add the chicken or tofu strips in a single layer and sear, turning once, until cooked through and golden at the edges, 3–4 minutes. Transfer to a plate.
- 06Add remaining 1 1/2 tablespoons oil to the wok. Add bell pepper, carrot, snap peas, and the white parts of the scallions. Stir-fry for 2–3 minutes until vegetables are vibrant but still crisp.
- 07Push the veggies to the edges. Add garlic and ginger to the center and stir-fry 30 seconds until fragrant.
- 08Return chicken or tofu to the wok along with cooked noodles. Pour in the A1-soy-ginger sauce and toss everything together over high heat for 1–2 minutes until glossy and evenly coated.
- 09Remove from heat. Taste and season with salt and pepper as needed.
- 10Serve hot, garnished with sesame seeds and scallion greens.
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