Chicken Stir-Fry with Vegetables on Egg Noodles
Main Dishes | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Chicken Stir-Fry with Vegetables on Egg Noodles
Ingredients
- Soy Sauce - 1 fl oz
- Cilantro - 0.1 oz
- Shimeji mushrooms - 0.7 oz
- Mild Chili Spice - 0.1 oz
- Corn Starch - 0.2 oz
- Sesame Oil - 0 fl oz
- Carrot - 1.8 oz
- Spanish onions - 0.7 oz
- Garlic - 0.1 oz
- Toasted Sesame - 0.1 oz
- Orange Bell Peppers - 1.8 oz
- Egg noodles for wok - 5.3 oz
- Peanut Sprouts - 0.7 oz
- Courgette - 1.4 oz
- Grated Ginger Root - 0.2 oz
- Safflower Oil - 1 fl oz
- Chicken Thighs - 6.3 oz
- Snap Peas - 0.7 oz
Step by Step guide
Step 1
Add the noodles to boiling water and cook for 3 minutes.
Step 2
Dissolve the cornstarch in 20 ml of cold water.
Step 3
Cut the chicken, vegetables, mushrooms, ginger, garlic, and cilantro into thin strips, and slice 3 thin pieces of chili.
Step 4
In a very hot wok, pour in the sunflower oil, heat until smoking, stir-fry the chicken for 3 minutes, set the chicken aside, and clean the pan.
Step 5
In the very hot wok, pour in the sunflower oil, heat until smoking, stir-fry the vegetables and mushrooms for 2 minutes, add the peas and soybean sprouts, ginger, garlic, and chili slices, and stir-fry for another minute.
Step 6
Add the sesame oil, soy sauce, dissolved cornstarch, sesame seeds, cilantro, and the stir-fried chicken, and simmer for 30 seconds.
Step 7
Serve the chicken with vegetables as a side dish.
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