If you’re craving a dish that’s bursting with bold flavors yet comforting in every bite, this Three Cup Chicken Noodles Recipe is a fantastic choice. Inspired by the classic Taiwanese three cup chicken, this version pairs tender, juicy chicken thighs simmered in a fragrant sauce with perfectly cooked noodles, fresh basil, and a medley of garlic and ginger. It’s a harmonious blend that’s quick to prepare but feels like a cozy meal crafted with care. Whether you’re making a weeknight dinner or impressing guests, this recipe delivers satisfaction with every forkful.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using a handful of essential ingredients that work together to build layers of flavor, texture, and color. Each element has a role — from the aromatic garlic and ginger to the bright pop of fresh basil, creating a dish that’s both vibrant and comforting.
- 8 oz noodles (udon, ramen, or rice noodles): These provide the perfect chewy base to soak up all the delicious sauce.
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces): Rich and tender, thighs stay juicy and absorb flavors beautifully.
- 1 tablespoon sesame oil: Adds a deep toasty aroma essential to authentic taste.
- 1 tablespoon neutral oil (like canola or vegetable): Helps sear the chicken without overpowering other ingredients.
- 6 cloves garlic (smashed): Brings bold, fragrant notes that perfume the entire dish.
- 4 slices fresh ginger: Adds a subtle warmth and slight spice that balances the soy sauce.
- 2–3 scallions (cut into 2-inch pieces): For a fresh, mild onion flavor and nice crunch.
- 1/4 cup soy sauce: The salty backbone of the sauce, tying all the flavors together.
- 1/4 cup Shaoxing wine or dry cooking sherry: Adds authenticity and complexity—can be swapped or omitted as needed.
- 1/4 cup sesame oil (divided): Used both for cooking and sauce to ensure that signature nutty flavor shines through.
- 1 tablespoon sugar: Balances the savory and adds a gentle caramel-like sweetness.
- 1 cup fresh Thai basil leaves (or regular basil): The fresh herbs bring fragrance, color, and a burst of brightness to finish the dish.
How to Make Three Cup Chicken Noodles Recipe
Step 1: Prepare and cook the noodles
Start by cooking your choice of noodles according to the package directions. This ensures they have just the right texture to absorb the sauce without getting mushy. Once cooked, drain and set them aside to be added later for that perfect saucy coating.
Step 2: Sear the chicken
Heat up the sesame oil and neutral oil in a wok or large skillet over medium-high heat. Adding the chicken pieces next, give them a good sear until browned and nearly cooked through. This step not only locks in juiciness but also provides a flavorful crust that highlights the savory notes of the dish.
Step 3: Add aromatics
Now toss in the smashed garlic, fresh ginger slices, and scallions. Stir-fry these fragrant ingredients for 2 to 3 minutes until their flavors bloom and fill your kitchen with a mouthwatering scent.
Step 4: Create the sauce and simmer
In a small bowl, mix together the soy sauce, Shaoxing wine (or substitute), remaining sesame oil, and sugar. Pour this mixture directly over the chicken and aromatics, then bring it all to a gentle simmer. Let it cook uncovered for 5 to 7 minutes so the chicken finishes cooking and the sauce thickens slightly, developing that glossy, tantalizing look.
Step 5: Combine noodles and basil
Finally, add your cooked noodles straight into the pan, stirring well to coat every strand with that luscious sauce. Toss in the fresh basil leaves just before serving and stir until they’re lightly wilted — this last touch adds a vibrant herbaceous note that perfectly balances the richness.
How to Serve Three Cup Chicken Noodles Recipe
Garnishes
A sprinkle of toasted sesame seeds or crushed peanuts adds delightful texture, while an extra handful of fresh basil leaves can amp up the herbal brightness. If you love some heat, a few slices of fresh chili or a drizzle of chili oil makes an excellent spicy kick.
Side Dishes
This dish pairs beautifully with simple steamed greens like bok choy or baby broccoli to keep things light and fresh. A crisp cucumber salad or pickled vegetables also bring a refreshing contrast to the rich, savory noodles.
Creative Ways to Present
Serve the Three Cup Chicken Noodles Recipe in charming individual bowls or large family-style platters for sharing. For a fun twist, try layering the noodles in a shallow bowl and topping with generous chicken and sauce, then scatter the basil leaves on top right before serving to keep their vivid color.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, seal them in an airtight container and store in the refrigerator. They’ll keep well for up to 3 days and the flavors often deepen overnight, making your next meal just as delicious.
Freezing
While you can freeze the chicken portion separately, the noodles might get mushy after thawing. If you want to freeze the dish, cook the noodles fresh when reheating for better texture. Freeze chicken and sauce in an airtight container for up to 2 months.
Reheating
Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much. Refresh the dish by tossing in a small handful of fresh basil just before serving to recapture that bright flavor.
FAQs
Can I use chicken breast instead of thighs?
You certainly can, but thighs are preferred due to their higher fat content, which keeps the chicken tender and flavorful. Breast meat tends to dry out faster during cooking.
Is there a vegetarian version of the Three Cup Chicken Noodles Recipe?
Absolutely! Substitute the chicken with firm tofu or mushrooms and use vegetable broth in place of Shaoxing wine for a tasty vegetarian twist that still embraces the bold, savory flavors.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great alternative. For a non-alcoholic option, try using a combination of chicken broth and a splash of apple cider vinegar or mirin for some acidity.
Can I make this gluten-free?
Yes, choose rice noodles instead of wheat-based noodles and opt for gluten-free soy sauce or tamari. This keeps the dish safe for gluten intolerance without sacrificing flavor.
How spicy is this dish?
This recipe is naturally mild but packed with rich savory flavors. You can easily add heat with chili oil or fresh sliced chili peppers if you prefer a spicier kick.
Final Thoughts
Now that you’ve discovered the magic of the Three Cup Chicken Noodles Recipe, I hope you give it a try soon! It really captures that perfect balance of comforting noodles, fragrant herbs, and deeply savory flavors in a way that feels both special and approachable. Whether it becomes your new weeknight staple or a dish you save for sharing with friends, it’s sure to warm your heart and satisfy your appetite every time.
Print
Three Cup Chicken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stirfrying
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
Three Cup Chicken Noodles is a flavorful Taiwanese-inspired dish combining tender chicken thighs, fragrant garlic, ginger, and basil with chewy noodles in a savory soy and sesame sauce. This stir-fry recipe comes together quickly for a perfect weeknight dinner bursting with authentic Asian flavors.
Ingredients
Noodles
- 8 oz noodles (udon, ramen, or rice noodles)
Chicken and Sauce
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon sesame oil (divided)
- 1 tablespoon neutral oil (canola or vegetable)
- 6 cloves garlic, smashed
- 4 slices fresh ginger
- 2–3 scallions, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry cooking sherry
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves (or regular basil)
Instructions
- Cook the Noodles: Prepare the noodles according to package directions until al dente. Drain well and set aside to prevent sticking.
- Heat Oils and Sear Chicken: In a wok or large skillet over medium-high heat, heat 1 tablespoon sesame oil and 1 tablespoon neutral oil. Add the chicken pieces and sear until they are browned and mostly cooked through, about 5 to 6 minutes.
- Add Aromatics: Stir in smashed garlic, sliced ginger, and scallions. Continue stir-frying for 2 to 3 minutes until the mixture is fragrant and the aromatics soften.
- Prepare Sauce and Simmer: In a small bowl, combine soy sauce, Shaoxing wine (or dry sherry), the remaining tablespoon of sesame oil, and sugar. Pour this sauce over the chicken in the pan and bring to a simmer. Cook for another 5 to 7 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Toss Noodles and Add Basil: Add the cooked noodles to the skillet and toss gently to coat evenly with the sauce. Add the fresh basil leaves last and stir just until wilted, preserving their vibrant flavor.
- Serve Immediately: Plate the noodles and chicken while hot for the best texture and flavor.
Notes
- Shaoxing wine lends authentic flavor but can be substituted with dry sherry or omitted for a non-alcoholic version.
- Adjust soy sauce quantity based on your preferred saltiness or brand differences.
- Using rice noodles makes this recipe gluten-free.
- Fresh Thai basil provides a distinct flavor, but regular basil is a fine alternative.
