About the Recipe
This Xi’an-Inspired Chicken Noodle recipe brings together the signature heat and tang of northern Chinese street noodles with a wholesome, balanced twist. Traditionally, Biang Biang noodles are handmade, wide, and slicked with hot chilli oil, instead here, I’ve simplified the process by using udon noodles for that same chewy texture while keeping the sauce authentic with rice vinegar, chilli flakes, and sesame but with minimal oil!
As a dietitian, I love this meal for its balance: lean protein, carbohydrates from udon, and a colourful variety of vegetables like tomato, green beans, carrot, and bok choy for fibre and antioxidants. The sauce delivers that umami depth and spice hit without being heavy or greasy. I'd call it a macro-friendly, "fake-away" version.
It’s a 25-minute, one-wok recipe that feels both comforting and energising, ideal after a training session or a long day when you want something that packs in a flavourful punch & also nourishing.
Ingredients
500g minced chicken (2 × 250g packets)
1 small pinch asafoetida (garlic substitute) or add 2 cloves of garlic (finely chopped)
2 medium tomatoes, chopped
1 medium carrot, diced
1 bag green beans, chopped into 2cm pieces
1 tbsp dried chilli flakes (adjust to spice tolerance)
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil (to taste)
2–3 spring onions, chopped
4 servings of udon noodles (pre-cooked or frozen)
2 heads bok choy, halved
Sesame seeds, for garnish
Preparation
Cook the chicken: Heat a wok over medium-high heat. Add the minced chicken and stir-fry until mostly cooked through and no longer pink.
Add aromatics & vegetables: Sprinkle in asafoetida, then add the chopped tomatoes, chilli flakes, carrot, and green beans. Stir-fry for 4–5 minutes until vegetables are tender and tomatoes have softened into a light sauce.
Season the sauce: Add rice vinegar, soy sauce, and sugar. Stir well and simmer for 1–2 minutes to reduce slightly.Add the chopped spring onion and drizzle with sesame oil to finish.
Prepare noodles & greens:In a separate pot, boil the pre-cooked udon for 1–2 minutes to loosen. In the same water, briefly blanch the bok choy (about 1 minute). Drain.
Combine & serve: Add the noodles and bok choy to the wok, toss everything together until evenly coated with sauce.Sprinkle with sesame seeds and serve hot.