Caribbean Chinese Noodles with Chicken and Vegetables Stir Fry
This Easy chicken and vegetable stir fry combines tender chicken, Hakka-style noodles, and crisp vegetables with a savory Caribbean Chinese sauce inspired by the flavors I remember growing up in Trinidad and Tobago. It is a full-size batch designed for sharing and can be prepared on a Traeger Flat Rock griddle outdoors or in a wok indoors.
Ingredients
- 1 1/2 lbs skinless/boneless chicken
- 1 1/2 tablespoons Caribbean green seasoning
- 1/2 teaspoon MSG
- 1 tablespoon light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1 teaspoon toasted sesame oil
- 3 cloves garlic (crushed)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 1/2 tablespoon oyster sauce
- 1 tablespoon Hoisin sauce
- 3 tablespoons vegetable oil (divided)
- 2 stalks celery (chopped)
- 1/2 large green bell pepper (chunks)
- 1/2 large red bell pepper (chunks)
- 1 large onion (chunks)
- 3/4 lb cremini mushrooms (chopped)
- 1/2 teaspoon salt (adjust)
- 2 lbs cooked Hakka noodles
Instructions
- Season the chicken with the Caribbean green seasoning, MSG, and light soy sauce. Allow it to marinate for about 10-15 minutes.
- I used my Traeger Flat Rock griddle, but you can use a wok indoors. Add 1/2 the vegetable oil over medium heat, then add the seasoned chicken. Cook for about 4 minutes on each side, using something to cover the chicken as it cooks so it gets fully cooked all the way through.
- Create the sauce that will be used to pull everything together. In a bowl, whisk together the dark soy sauce, sesame oil, garlic, sugar, rice vinegar, ginger, oyster sauce, and hoisin sauce. Set aside.
- Remove the cooked chicken pieces and set aside. Once cool, chop into smaller pieces for later.
- Add the remaining oil to the surface of the griddle over medium-low heat, then add the celery, bell peppers, onion, and mushrooms. Cover and let them steam-cook for 3 minutes. Stir, add the salt, and continue cooking for another 2 minutes.
- Push the vegetables to the cooler side of the griddle, then add the pre-cooked noodles. Use your favorite noodles and cook according to the package instructions. I enjoy using a Hakka-style noodle as they are a bit thicker as sucks up the sauce nicely.
- Top with the sauce you created, then return the chopped chicken along with any accumulated juices. Place the lid back on for 2 minutes. Then mix in the vegetables to combine everything.
- After 3 minutes, turn the heat up to medium-high to develop a slight smokiness in the finished noodle dish. This will also caramelize the sugars in the sauce and give you a lovely toasted sweetness. The scent of which took me back to being 7 years old, when with my dad and brother we eagerly awaited our order from the food truck. The Caribbean heat amplyfied the scent.
- In total, cook for 5-7 minutes after adding the noodles. As you turn off the heat, mix in the scallions to gently warm through and give the chicken noodle dinner a lovely finishing note.
- If you enjoyed this noodle stir-fry dish, may I recommend my Easy Hoisin Noodles, Jerk Chicken Noodles, and my very popular Spicy Beef Noodle Stir Fry.
Video
Notes
Frequently Asked Questions
What can I use instead of Hakka noodles? You can use your favorite noodles as long as they are suitable for stir frying and are cooked according to their package instructions. Hakka-style noodles are my preference for this recipe, but the original recipe does not specify another particular noodle as a substitute. Can I make this Easy chicken and vegetable stir fry indoors? Yes. I enjoy using my Traeger Flat Rock griddle when cooking outdoors during the summer, but a wok indoors works just as easily, and you would have seen me do so in many of my other stir-fry dishes. Why use both light and dark soy sauce? The light soy sauce is used with the chicken, while the dark soy sauce forms part of the sauce that brings the finished noodles together. They each contribute a different balance of seasoning, color, and flavor. Light soy sauce can be noticeably higher in sodium content. Is MSG necessary for this Easy chicken and vegetable stir fry? MSG is included in the original recipe and helps enhance the savory character of the chicken. If you choose not to use it, the recipe can still be prepared, but the finished flavor will differ from the original. What gives the noodles their smoky, toasted flavor? The final increase to medium-high heat helps develop a slight smokiness and caramelizes the sugars in the sauce, creating the toasted sweetness that finishes the dish. Tried this recipe?Let us know how it was!