Stir-Fried Chicken Noodles with Tomatoes and Spinach
A vibrant stir-fry that combines tender chicken with fresh tomatoes and wilted spinach over lo mein noodles. The sauce blends soy sauce, fish sauce, and brown sugar for a balanced sweet-savory flavor with a hint of heat from sriracha. The technique of creating a 'donut' in the wok allows the sauce to thicken properly before coating everything evenly. This hearty dish works well for weeknight dinners when you want something satisfying but quick to prepare.
Ingredients
- 1 ½ lbs chicken breasts, sliced
- 3 cloves garlic, minced
- 4 Roma tomatoes, chopped
- ½ lb lo-mein noodleslinguine1:1gluten
similar thickness works well
- 2 Tbsp soy sauce, low-sodium
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- 1 ½ Tbsp cornstarch
- 2 Tbsp cornstarch
- ½ cup chicken stock
- 1 ½ Tbsp cooking oil
- 1 ½ Tbsp cooking oil
- 8 oz baby spinach
- ½ lemon, juice of
- sriracha hot sauce, to taste(optional)
Instructions
- 1
Heat wok over medium-high heat and toss chicken with cornstarch
- 2
Add oil and chicken with salt, saute until golden exterior for 4 to 6 minutes, then remove and set aside
- 3
Return wok to heat with remaining oil, add garlic until fragrant
- 4
Add tomatoes and saute until broken down and releasing liquids for about 5 minutes
- 5
Return chicken to wok and push everything to sides forming a donut shape in middle
- 6
Stir sauce and pour into center donut, let bubble and thicken
- 7
Add spinach and cooked noodles, mix everything together
- 8
Finish with lemon juice and season with sriracha, salt and pepper as needed
Tips
Don't worry if chicken isn't fully cooked when first removed - it finishes cooking when returned to the wok
Creating a donut shape in the wok allows the sauce to thicken properly before mixing
Add spinach last as it wilts quickly and can become mushy if overcooked
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in wok or microwave, adding splash of water if needed.
Prep all ingredients and make sauce ahead. Cook noodles and stir-fry just before serving for best texture.
Serve immediately while hot. Provide extra sriracha and lemon wedges on the side.
Common Mistakes
Don't overcook chicken in first stage to avoid drying out
Keep wok hot throughout to avoid steaming ingredients
Add spinach last to prevent wilting into mush
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other noodles besides lo mein?
Yes, linguine, fettuccine, or any long thick noodle works well. Cook according to package directions before adding to the stir-fry.
What if I don't have fish sauce?
You can substitute with extra soy sauce, though you'll lose some depth of flavor. Worcestershire sauce is another option but use half the amount.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The noodles may absorb some sauce, so add a splash of chicken stock when reheating.