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Bangkok Market Noodles

  • 30 min
  • Easy
  • 10
  • Chicken thighs, boneless, cut into bite-size strips -- 1 lb
  • Maggi® Seasoning -- 1 fl oz
  • Chicken Broth made with Minor's® Gluten Free Base made with Natural Ingredients -- 1 fl oz
  • Oyster sauce -- 1 fl oz
  • Sweet soy sauce -- 2 tsp
  • Fish sauce -- 2 tsp
  • Vegetable oil -- 2 fl oz
  • Garlic, minced -- 1 oz
  • Ginger, minced -- 1 oz
  • Cilantro stems, minced -- 1/2 oz
  • White pepper, ground -- 1/4 tsp
  • Ramen noodles, cooked and drained -- 14 oz
  • Bok choy, Asian greens, or water spinach, large bite-size pieces -- 9 oz
  • Carrots, julienned -- 1/2 cup
  • Basil leaves -- 1/2 oz
Preparation
1
Toss chicken in 1 fl oz of Maggi Seasoning and marinate for at least 30 minutes or up to 48 hours.
2
Whisk the chicken broth, 1 fl oz of Maggi Seasoning, oyster sauce, sweet soy sauce, and fish sauce together.
3
Heat a large sauté pan or wok over high heat until very hot and add oil. Add chicken, garlic, ginger, cilantro stems, and white pepper until aromatic and chicken is about half cooked.
4
Mix in the noodles, but only stir occasionally so the noodles brown slightly (add oil if needed).
5
Mix in the Asian greens and carrots. Pour in the sauce mixture, and gently stir and cook, mixing all the ingredients evenly.
6
Stir in the basil leaves until just wilted.
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