If you’re looking for a dish that packs big flavor with incredible ease, you absolutely must try Three Cup Chicken Noodles. This Taiwanese-inspired stir-fry marries tender chicken, fragrant basil, and a glossy soy-based sauce with irresistibly chewy noodles. Every bite bursts with savory-sweet, garlicky richness and the bright finish of Thai basil, making it the perfect weeknight meal or centerpiece for a cozy dinner with friends. Trust me, once you taste it, Three Cup Chicken Noodles will earn a cherished spot in your recipe rotation!
Ingredients You’ll Need
The beauty of Three Cup Chicken Noodles lies in its short list of essential ingredients, each bringing something vital to the dish’s flavor, texture, or color. Rely on these staples, and you’ll be treated to a dish that’s both straightforward and utterly delicious.
- Noodles (8 oz/225g): Chewy udon, silky rice noodles, or even spaghetti soak up all that gorgeous sauce—choose your favorite!
- Chicken Thighs (1 pound): Tender and juicy, these provide unbeatable flavor in every bite.
- Sesame Oil (1 tablespoon + 1/4 cup): Divided for maximum fragrance and a nutty, rich finish.
- Garlic (6 cloves, smashed): The more, the merrier—garlic forms the aromatic backbone of the dish.
- Ginger (1-inch piece, sliced): Adds warmth and a gentle zing that lifts all the other flavors.
- Scallions (4, cut into 2-inch pieces): A pop of green, mild oniony crunch, and subtle sweetness.
- Soy Sauce (1/4 cup): The umami-rich heart of the sauce.
- Shaoxing Wine (1/4 cup, or dry sherry): Brings depth and a whisper of complexity to the glossy sauce.
- Sugar (2 tablespoons): Balances the saltiness and helps caramelize the sauce.
- Thai Basil Leaves (1/2 cup, fresh): A must for authentic aroma and a burst of herbal freshness.
- Neutral Oil (1 tablespoon): Ensures perfect searing of the chicken without overpowering the flavors.
- Salt and Pepper: To taste—essential for perfectly balanced seasoning.
How to Make Three Cup Chicken Noodles
Step 1: Cook the Noodles
Start by preparing your noodles according to the package instructions. Whether you’re using chewy udon, delicate rice noodles, or humble spaghetti, the goal is to cook them just until al dente. Drain them well and set aside—these will soon soak up all the wonderful flavors of your Three Cup Chicken Noodles.
Step 2: Sear the Chicken
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces in a single layer and sear until golden on all sides, which takes about 5–7 minutes. Searing locks in the juices and creates those delicious little crusty edges we all love.
Step 3: Build the Aromatics
Push the seared chicken to one side of the pan. Pour in 1 tablespoon of sesame oil, then add the smashed garlic and sliced ginger. Stir them around until they’re aromatic—your kitchen is about to smell amazing. This is the secret step that infuses the oil (and, soon, the whole dish) with deep, rich flavors.
Step 4: Create the Sauce
Stir in the soy sauce, Shaoxing wine, and sugar, blending everything together. Reduce the heat to medium and let the chicken simmer in this glossy mixture for 8–10 minutes, stirring every so often. The sauce should thicken slightly and coat the chicken beautifully, creating that irresistible coating you crave in Three Cup Chicken Noodles.
Step 5: Add Scallions and Combine
Toss in the scallion pieces and cook for another 1–2 minutes so they stay slightly crisp. Now, add your drained noodles to the skillet, tossing everything thoroughly. This step ensures each strand is glazed in that luscious sauce.
Step 6: Finish with Basil and Serve
Drizzle the remaining 1/4 cup of sesame oil and fold in the Thai basil. Let everything cook together for one final minute, just until the basil wilts and perfumes the entire dish. Serve your Three Cup Chicken Noodles immediately for the ultimate fresh flavor experience!
How to Serve Three Cup Chicken Noodles
Garnishes
Finish your Three Cup Chicken Noodles with a shower of fresh Thai basil leaves for extra aroma and a handful of thinly sliced scallions. If you’re a fan of heat, a sprinkle of red chili flakes or thinly sliced fresh red chilies makes a beautiful and tasty garnish.
Side Dishes
Pair these noodles with simple stir-fried greens like bok choy or Chinese broccoli for a well-rounded meal. A crisp cucumber salad or quick-pickled vegetables complement the bold flavors and add a lovely refreshing crunch alongside your Three Cup Chicken Noodles.
Creative Ways to Present
Elevate your noodle game by serving in deep bowls for a cozy vibe, or plate them on a large platter topped with extra basil for shareable family-style dining. Try adding a jammy boiled egg or some toasted sesame seeds on top for an extra flourish that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let your Three Cup Chicken Noodles cool to room temperature before storing in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days, making them a fantastic option for speedy lunches or dinners.
Freezing
While freezing is possible, keep in mind that the noodles may soften a bit after thawing. If you plan to freeze, portion the noodles and chicken into airtight containers and freeze for up to one month for best flavor and texture.
Reheating
To reheat, add a splash of water or a drizzle of soy sauce to bring back moisture. Warm gently in a skillet over medium heat or in the microwave in short bursts, stirring occasionally. Finish with a handful of fresh basil for that just-cooked aroma.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, chicken breast works here too! Just be mindful not to overcook, as breasts are a bit leaner and can dry out more easily than thighs. Thighs, however, do provide a juicier, richer texture that really shines in Three Cup Chicken Noodles.
What’s the best substitute if I can’t find Shaoxing wine?
No worries! Dry sherry is a great alternative that’s easy to find in most grocery stores. If you prefer alcohol-free, use low-sodium chicken broth with an extra splash of soy sauce for depth.
Can I make Three Cup Chicken Noodles vegetarian?
You sure can. Swap the chicken for firm tofu or a mix of mushrooms like shiitake and king oyster. The bold sauce and chewy noodles stay just as irresistible!
How spicy is this dish?
By default, Three Cup Chicken Noodles is not spicy at all. But if you love some heat, feel free to toss in sliced red chilies or chili flakes with the aromatics. Adjust the amount to your own spice-loving heart.
What kind of noodles are best?
This is all about personal preference! Udon noodles offer a classic chew, rice noodles soak up the sauce beautifully, and even spaghetti does the trick. The sauce works its magic on any noodle you love in Three Cup Chicken Noodles.
Final Thoughts
There’s something truly special about a bowl of Three Cup Chicken Noodles, from the silky sauce and punchy aromatics to the fresh basil and toothsome noodles. If you’re craving a dish that’s both comforting and exciting, give these noodles a try—you just might discover your new favorite go-to recipe!
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Three Cup Chicken Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the aromatic flavors of Taiwan with this delightful dish of Three Cup Chicken Noodles. Tender chicken morsels are enveloped in a savory sauce, tossed with noodles, and finished with fresh Thai basil for a burst of freshness. This Taiwanese-inspired recipe is a perfect harmony of sweet, salty, and herbal notes.
Ingredients
Noodles:
- 8 oz (225g) noodles of choice (e.g., udon, rice noodles, or spaghetti)
Chicken:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon sesame oil
- 6 cloves garlic, smashed
- 1-inch piece of ginger, sliced
- 4 scallions, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup sesame oil (additional)
- 2 tablespoons sugar
- 1/2 cup fresh Thai basil leaves
- 1 tablespoon neutral oil for cooking
- Salt and pepper to taste
Instructions
- Cook the noodles: According to package instructions, cook the noodles until al dente. Drain and set aside.
- Sear the chicken: In a large skillet or wok over medium-high heat, sear the chicken in 1 tablespoon of neutral oil until golden on all sides, about 5–7 minutes.
- Prepare the sauce: Push the chicken to the side and add sesame oil, garlic, and ginger. Sauté for 1–2 minutes until fragrant. Stir in soy sauce, Shaoxing wine, and sugar. Simmer for 8–10 minutes until the sauce thickens slightly.
- Finish the dish: Add scallions and cook for another 1–2 minutes. Toss in the cooked noodles and stir well. Drizzle with additional sesame oil, fold in Thai basil, and cook for 1 more minute until basil wilts. Serve hot.
Notes
- You can substitute Thai basil with regular basil.
- For extra heat, add sliced red chili or chili flakes.
- Omit noodles for a more traditional version served with rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Taiwanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
