Chicken Stir-Fry with Vegetables on Egg Noodles
Main Dishes • European
Description
Chicken Stir-Fry with Vegetables on Egg Noodles
Ingredients
- Soy Sauce 0 fl oz
- Cilantro 0 oz
- Shimeji mushrooms 0 oz
- Mild Chili Spice 0 oz
- Corn Starch 0 oz
- Sesame Oil 0 fl oz
- Carrot 0 oz
- Spanish onions 0 oz
- Garlic 0 oz
- Toasted Sesame 0 oz
- Orange Bell Peppers 0 oz
- Egg noodles for wok 5 oz
- Peanut Sprouts 0 oz
- Courgette 0 oz
- Grated Ginger Root 0 oz
- Safflower Oil 0 fl oz
- Chicken Thighs 5 oz
- Snap Peas 0 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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