Quick Asian Chicken Noodles (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
400g of chicken, sliced thin
02 -
2 tbsp oyster sauce
03 -
1 tbsp light soy sauce
04 -
1 tbsp dark soy sauce
05 -
2 cm of freshly grated ginger
06 -
2 cloves of grated garlic
07 -
1/4 tsp black pepper
08 -
1/4 tsp salt
09 -
1 tbsp cornstarch
10 -
1 tsp sugar
→ Noodles
11 -
Between 500g and 600g of noodles
12 -
1 tsp salt
→ Veggies
13 -
1 medium carrot, julienned
14 -
100g shiitake mushrooms
15 -
1 green bell pepper, sliced
16 -
3 stalks of green onions
→ Finishing Touches
17 -
1 tbsp of dark soy sauce
18 -
1 tsp of light soy sauce
19 -
1 tbsp of oyster sauce
20 -
Toasted sesame seeds for sprinkling on top
# Instructions:
01 -
Slice the chicken into thin strips. Mix in oyster sauce, soy sauces, black pepper, cornstarch, grated garlic, grated ginger, sugar, and a pinch of salt. Refrigerate after mixing.
02 -
Cook the noodles in salted boiling water until they're firm to chew. Drain and rinse with cold water. Toss in a little oil to prevent sticking.
03 -
Wash and cut up your vegetables: slice the shiitake mushrooms, julienne the carrot, thinly slice the bell pepper, and chop the green onion. Save a few green onion pieces for garnishing.
04 -
Heat sunflower oil in a wok. Toss in the chopped green onions and let them sizzle. Add the mushrooms and cook until tender.
05 -
Put the marinated chicken strips into the wok and cook until browned completely. Throw in the rest of the veggies, then stir-fry everything.
06 -
Once the veggies are done, toss in the noodles. Pour in the sauce mix. Add the reserved green onion and give it all a big toss before turning off the heat.
07 -
Top your noodles with toasted sesame seeds just before serving.
# Notes:
01 -
A full meal inspired by Asian flavors
02 -
Quick to prepare meal
03 -
Stays warm for a few hours if needed
04 -
Perfect for a fast, wholesome dish