Description
This Three Cup Chicken Noodles recipe combines the flavorful, aromatic essence of the traditional Taiwanese Three Cup Chicken with tender udon noodles. Featuring a rich sauce made from a balanced blend of Chinese cooking wine, soy sauces, brown sugar, and fragrant sesame oil, it’s enhanced by fresh ginger, garlic, and vibrant Thai basil. The chicken is cooked to perfection in the sauce, then tossed with chewy udon noodles, creating a comforting and satisfying dish ideal for a quick weeknight dinner or a flavorful gathering.
Ingredients
Scale
Sauce and Seasonings
- 3 tbsp Chinese cooking wine
- 2 tbsp all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp oil (vegetable or canola oil preferred)
Main Ingredients
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
- 450 g (1 lb) udon noodles, prepared according to packet instructions
- 2 firmly packed cups (100 g) Thai basil leaves
Instructions
- Prepare the Sauce: In a small bowl, mix 3 tbsp Chinese cooking wine, 2 tbsp all-purpose soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil until the sugar dissolves. Set aside.
- Cook the Chicken: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add 1 tbsp minced ginger and 1 tbsp minced garlic; stir-fry until fragrant, about 30 seconds. Add the chicken thigh pieces and cook, stirring occasionally, until they start to brown and are nearly cooked through, about 5-7 minutes.
- Add the Sauce: Pour the prepared sauce over the chicken in the skillet. Stir to evenly coat the chicken. Reduce the heat slightly and simmer the mixture for 5-8 minutes, allowing the sauce to thicken and the chicken to fully cook through.
- Prepare the Noodles: Meanwhile, cook the udon noodles according to the package instructions, drain, and set aside.
- Combine Noodles and Chicken: Add the cooked udon noodles to the skillet with the chicken and sauce. Toss gently but thoroughly to combine so that the noodles are evenly coated with the sauce.
- Add Thai Basil: Tear or roughly chop the Thai basil leaves and fold them into the noodle and chicken mixture. Cook for an additional 1-2 minutes until the basil is wilted and aromatic.
- Serve: Remove from heat and serve immediately, garnishing with extra Thai basil if desired.
Notes
- You can substitute udon noodles with other thick wheat noodles or even rice noodles if preferred.
- For a spicier version, add sliced fresh chili or chili oil during the garlic and ginger stir-fry step.
- Be sure to use Thai basil specifically for its unique flavor, as sweet basil will alter the intended taste.
- Leftover noodles can be refrigerated in an airtight container for up to 2 days and reheated gently.
