Chicken with bamboo and mushrooms and noodles with black sesame
I don't know how it happens, but every time I reach the end of the week and realize I have a ton of stray vegetables in the fridge, yet I still want a seriously tasty meal—one that will keep me away from snacking afterward—I start making chicken with bamboo and mushrooms. You know what's funny? The first time I completely forgot to add salt, and I thought it was a bit bland. Then I overdid it with the soy sauce, and that's how I ended up hitting the recipe just right for our taste. With black sesame noodles, which I could never find, but I stumbled upon a pack in a corner of the store, and since then, I always buy them because they’re cheap and don’t scream calories at you.
This recipe isn’t anything fancy, but if you don’t have all the ingredients, you can still manage. Just don’t burn the garlic—that’s the only thing that ruined everything when I tried to cook while watching a show instead of focusing on the wok.
Quick Info
In short, you’ll spend about 20-25 minutes including prep and washing your hands three times. It's good for 3-4 regular servings, so it works for a meal with friends if you double everything. Level? Honestly, you can’t go wrong unless you get lost scrolling on your phone while the wok is on the heat.
Why I make this recipe often
I think it’s become second nature because it’s so quick to make and easy to adapt. I’ve been juggling it from week to week. Chicken is always a hit in our house, and I keep finding excuses not to roast it because I lose patience there. Plus, no one is asking me to spend hours cooking, and with this combo, I end up with fewer pots to wash. It’s filling but not heavy, and it’s the kind of recipe that saves you when you want something warm and quick without feeling like you’re eating health food.
Ingredients + quantities and roles
What I always use, but sometimes swap out when I don’t have:
Boneless, skinless chicken thighs – 6 pieces (about 700-800 g). I’ve tried with breast meat, but it doesn’t have the same charm; the thighs stay juicier.
Soy sauce – 1 good tablespoon. This adds salt and flavor, but don’t overdo it, or it will be too salty, and no one will want to eat it afterward.
Worcestershire sauce – 1 tablespoon. It’s not mandatory, but I like that slightly sweet and tangy flavor. If you don’t have it, a splash of balsamic vinegar will do, but it’s not the same.
Ground ginger – 1 teaspoon. For a hint of warmth, not to set your mouth on fire.
Ground nutmeg – 1 teaspoon. It adds a pleasant background flavor, not too strong, but don’t skip it if you can help it.
Curry powder – 1 teaspoon. Try not to add too much, or it will overpower everything.
Garlic – 2 large cloves. I chop it finely, not crush it, so it doesn’t burn.
Carrot – 1 piece, cut into thin matchsticks. It adds texture and sweetness.
Bamboo shoots – 1 small can, about 100-150 g drained (found in Asian aisles). Without it, the name doesn’t make sense, but if you don’t have it, you can skip it.
Mushrooms – 200 g (usually white champignons). Sliced thinly. They soak up the sauce and add volume.
Green onions – 4 stalks, cut diagonally. Added at the end for freshness, color, and some crunch.
Canola oil – 1-2 tablespoons, so nothing sticks and it doesn’t come out greasy.
Egg noodles – a small pack (about 200-250 g dried), enough for 3-4 servings. I’ve also tested it with rice noodles when I couldn’t find anything else.
Sesame oil – 1-2 teaspoons for the noodles, for that specific flavor (it’s very intense, don’t overdo it).
Black sesame seeds – 1 tablespoon. They not only add appearance but also a subtle nutty flavor.
Sprouts (I used red onion sprouts, but radish or whatever you have on hand works too). For garnish, they’re not mandatory, but they look nice.
Preparation method
1. Chop, wash, organize
I start everything by cutting the thighs into cubes—not too small, so they don’t dry out. I gather all the spices so I don’t have to search for them with greasy hands. Usually, I don’t start marinating unless I know I have time to let the meat sit for about 15 minutes. If I’m in a hurry, I can go straight to cooking, but it should marinate for at least 10 minutes.
2. Quick marinade
I mix the chicken pieces with soy sauce, Worcestershire sauce, ginger, nutmeg, and curry. I rub them well with my hands to combine all the flavors. I only add the garlic to the wok, not to the marinade, because I don’t like it when it becomes too intense. I cover the bowl with a plate and let it sit while I chop the vegetables.
3. The vegetables: I cut the carrot into matchsticks about the size of a match, slice the mushrooms fairly thinly, and cut the green onions diagonally (the last step, to keep them fresh), and drain the bamboo shoots.
4. Cooking the chicken
I put the wok on medium heat with canola oil, and when it’s nice and hot, I add the chopped garlic. I don’t move away from it because if it burns, the flavor is ruined. After 10-20 seconds, I add all the chicken (with as little leftover liquid from the bowl as possible, to avoid splattering too much). I turn it on all sides until it gets a slight crust, about 3-4 minutes max. If you have a large enough wok, don’t overcrowd it; do it in two batches to sear, not boil.
When I see it’s browning nicely, I take the chicken out onto a plate lined with paper towels to absorb any excess oil and spices so it doesn’t come out greasy.
5. The vegetables in the wok
Without washing the wok, I add the carrot and bamboo shoots. I let them cook for about 2 minutes to absorb the flavor; I don’t want them to become mushy, just to change color slightly. I add the mushrooms for another minute. No more, or they’ll release water, and I don’t like the texture.
6. Everything together
I put the chicken back in the wok with all the vegetables, plus any leftover marinade. I mix gently and let it cook on low heat for another 2-3 minutes to ensure the chicken is fully cooked. Towards the end, I add the green onions and pull the wok off the heat. If you add the green onions too early, they’ll soften and lose their charm.
7. The noodles
While the chicken or vegetables are cooking, I blanch the noodles in salted water—4 minutes according to my package instructions, but I always taste at the end because sometimes they come out too soft. I drain them immediately, then drizzle with sesame oil and mix in the black sesame seeds. Don’t leave them in water, or they’ll turn to mush.
8. Final and serving
On the plate, I first put the noodles, then the chicken and vegetable mixture on top, and sprinkle with sprouts and some more sesame if I feel like it. If I’m feeling fancy, I also add some raw green onion on top.
Tips, variations, and serving ideas
Useful tips
Don’t burn the garlic, and don’t let it turn brown. When adding soy sauce, don’t add salt separately beforehand; taste towards the end and see if it needs it. If you want a lighter dish, skip the canola oil and use oil spray or even clear broth (but it won’t be as glossy).
Substitutions
No Worcestershire sauce? No big deal. Just add a splash of balsamic vinegar or even lemon juice, but a little, so you don’t ruin everything. No ginger? Just use salt and pepper, it’s not a tragedy. You can replace thighs with breast meat (it’ll be drier) or even extra firm tofu for a vegetarian version. Gluten-free? Use rice noodles and make sure to have gluten-free soy sauce (tamari).
Variations
You can add bell peppers cut into strips if you want something more colorful and a bit sweeter. Or throw in zucchini if you want more veggies. For more heat, add chili flakes or a bit of hot sauce to the marinade.
Serving ideas
It goes well with any noodles you have on hand—plain rice if you don’t feel like boiling noodles. It’s also good cold, packed up, with some sesame seeds sprinkled on top. You can toss it into a salad with greens if you have leftovers. As for drinks, I prefer beer, but surprisingly, iced green tea pairs well too.
Frequently asked questions
Can I make the recipe without bamboo?
Yes, absolutely. If you don’t have it or can’t find it, leave it out or use celery sticks cut into matchsticks; they have a similar texture, though the taste isn’t identical.
Can I use another type of meat?
Chicken breast or even turkey works, but cut it into cubes not too small and be careful not to dry it out. If needed, lean pork can also work, though the cooking time increases slightly.
Can I make it without noodles?
Of course. You can use plain rice or even quinoa if you’re into that, but it won’t have the same classic taste.
What do I do if I don’t have Worcestershire sauce?
Don’t stress; just add a bit of balsamic vinegar or even omit it, adding a bit of brown sugar and some extra soy sauce. It won’t have exactly that flavor, but it’ll still be tasty.
How do I store and reheat leftovers?
If there are any left (rare for us, but it happens), I put it in airtight containers, and it lasts in the fridge for 2 days without issues. When reheating, I add a spoonful of water and heat it for 2-3 minutes in the microwave or on low heat in a covered pan. If you added green onions at the end, they’ll soften when reheating, but it doesn’t affect the taste. I don’t like reheated noodles too much; they get a bit chewy, so it’s better to make fresh ones if you want to impress.
That’s how I do it, with slight variations each time, depending on what I have on hand or how much patience I have that day. Sometimes I even throw in a leftover piece of broccoli or a forgotten carrot from the back of the fridge, and no one complains.
I cut the chicken thighs into cubes, marinated them in soy sauce, Worcestershire sauce, ginger, curry, and nutmeg. Then, in a wok, I heated canola oil, added finely chopped garlic and the meat cubes, letting them brown nicely before removing them to a plate lined with paper towels. I then added carrot sticks and bamboo to the wok, sautéing them for 2 minutes. Next, I added sliced mushrooms, letting them cook for 1 minute before returning the chicken and the marinade sauce, allowing it to simmer for a few more minutes to ensure the chicken was well infused. Before turning off the heat, I added diagonally sliced green onion. I blanched the egg noodles for 4 minutes in salted water according to the package instructions, drained them well, and added sesame oil and black sesame seeds. I garnished the plate with red onion sprouts. Enjoy your meal!
Ingredients: For chicken with bamboo: 6 skinless, boneless chicken thighs 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon curry 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 cloves garlic 4 green onions 200g mushrooms 1 carrot
