Burger Sauce Noodles Stir Fry Combo

Burger sauce belongs on burgers, obviously. Except… does it?

Because once you stop thinking about the name on the bottle and start thinking about what actually makes a great stir fry sauce, things get interesting.

A brilliant bowl of stir fry noodles needs contrast. Salty, sweet, tangy, savoury, spicy and rich flavours all fighting for your attention.

Our Harrisons Burger Sauce Noodles combine juicy chicken thighs, noodles, scrambled egg, peppers and crispy mushrooms before coating everything in a sticky Burger Sauce glaze. It’s part stir fry, part fakeaway and part “who decided to put burger sauce in noodles?”

Trust us on this one.

What Makes a Great Stir Fry Taste So Good?

Great stir fries are built around balance. You need saltiness and umami from ingredients such as soy and oyster sauce. A little sweetness helps round off those salty notes, while acidity cuts through richer ingredients and keeps the finished dish tasting fresh. Aromatics such as garlic and ginger provide another layer, while chilli brings heat.

Then there's fat. Fat carries flavour compounds around your mouth, which is partly why rich sauces can taste so satisfying. In this recipe, sesame oil, chicken thighs, eggs and our creamy Burger Sauce all contribute richness.

Basically, delicious chemistry.

So Why Does Burger Sauce Work With Noodles?

We realise burger sauce noodles aren't exactly traditional. What makes the combination work is the flavour profile.

Harrisons Burger Sauce combines tomato, mustard, dill and yoghurt, giving it creaminess, sweetness, acidity and tang. Those are characteristics that aren't a million miles away from the balancing act already happening in many great sauces and dressings.

For this noodle recipe, we take that base and push it further.

The Burger Sauce is combined with rice vinegar, maple syrup and Harrisons Sriracha to create a glaze. Rice vinegar increases the acidity, maple syrup adds sweetness and helps create that sticky finish, while Sriracha introduces chilli heat.

Then you've got soy sauce and oyster sauce bringing the savoury, salty depth.

Suddenly, putting Burger Sauce on noodles doesn't seem quite so rebellious.

Texture Matters Just as Much as Flavour

Soft noodles on their own can become a little one-dimensional, so we decided to bring in some reinforcements.

The chicken thighs are cooked until browned on the outside while remaining juicy inside. Scrambled eggs add softness and richness, peppers retain a little bite and the mushrooms are cooked separately until golden and crispy.

Those mushrooms are particularly important. Mushrooms naturally contain lots of water, so giving them space and enough cooking time allows moisture to escape and their surfaces to brown. That browning produces deeper roasted, savoury flavours while creating the crispy texture that contrasts with the noodles underneath.

There's some proper food science behind this. Browning reactions create hundreds of new aroma and flavour compounds as food cooks at high temperatures.

We call it the crispy bits being the best bits.

Both are technically correct.

Can You Make Burger Sauce Noodles Your Own?

Please do, that's half the fun of an easy stir fry recipe.

Swap the chicken for prawns, beef or tofu. Add broccoli, mangetout, baby corn or whatever vegetables are staging a takeover of your fridge. You can use egg noodles for a classic springy texture or rice noodles if that's what you've got in the cupboard.

You can also adjust the Burger Sauce glaze itself. More Sriracha for extra heat, a splash more rice vinegar for sharpness or a little extra Burger Sauce if you want things richer and creamier.

There are no noodle police coming to check.

Ready to Try Burger Sauce Noodles?

Sometimes the best recipes come from ignoring where an ingredient is supposed to go.

Harrisons Burger Sauce might have been made with burgers in mind, but its creamy, tangy flavour makes a surprisingly good starting point for a sticky stir fry glaze.

Burger Sauce on noodles? Don't knock it until you've tried it.

 Download Burger Sauce Noodles Recipe

Ingredients

For the stir-fry:

• 2 chicken thighs

• 200g egg noodles or rice noodles

• 2 eggs, beaten (for scrambling)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sesame oil

• 1 tbsp olive oil (for frying)

• 2 garlic cloves, minced

• 1 red bell pepper, thinly sliced

• 2 spring onions, chopped

• 1 tsp fresh ginger, grated

• 1 tbsp sesame seeds (optional)

• 1 tbsp thyme (as a garnish)

For the crispy mushroom topping:

• 200g mixed mushrooms (shiitake, chestnut, portobello)

• 1 tbsp olive oil

• 1 tbsp smoked paprika

• Salt & pepper to taste

For the Harrisons Burger Sauce glaze:

• 4 tbsp Harrisons Burger Sauce

• 1 tbsp Rice vinegar

• 1 tsp Maple syrup

• 1 tsp Harrisons sriracha

INSTRUCTIONS

• Preheat the grill to 200°C and set up for two zone cooking with a flat plate, plancha or cast iron pan.

• Whilst the grill is heating, cook the noodles according to the package instructions. Once done, rinse with cold water and set aside.

To make the glaze:

• Also pre-make the Harrisons Burger Sauce glaze by combining in a small bowl the Harrisons Burger Sauce, rice vinegar, maple syrup, sriracha and stir until smooth. Add water if it is a bit too thick. Set aside.

To make the crispy mushrooms:

• Preheat the oven to 180°C (350°F).

• Get the mushrooms on first as they take the longest. Slice the mixed mushrooms thinly and toss with olive oil, smoked paprika, salt, and pepper.

• Lay them in a single layer on a baking sheet and bake for 15-20 minutes on indirect heat, flipping halfway, until crispy and golden brown.

To cook the chicken and eggs:

• Season the chicken thighs with sesame oil, salt and pepper and place on the flat plate. Cook until browned and cooked through, about 5-6 minutes and the internal temperature is at least 75°C. Set aside and allow to rest whilst cooking the scrambled eggs.

• Place the eggs on the flat plate and stir continuously until cooked, about 2-3 minutes.

To stir-fry the veggies:

• In the same pan, heat sesame oil over medium-high heat.

• Add the garlic, ginger, and red bell pepper. Stir-fry for 2-3 minutes until fragrant and the peppers are softened.

Put it all together:

• In a large bowl add the cooked noodles and vegetables. Toss to combine.

• Add the soy sauce, oyster sauce, and half of the Harrisons Burger Sauce glaze. Stir well to coat the noodles and veggies in the sauce.

Serve and garnish:

• Plate the stir-fried noodles. Top with the crispy chicken, scrambled eggs, and a generous handful of crispy mushrooms.

• Drizzle the remaining Harrisons Burger Sauce glaze over the top. Garnish with spring onions, sesame seeds, and fresh thyme.