Noodles with Chicken, Vegetables, and Soy Sauce
Main Dishes • European
Description
Do not boil the noodles in advance, otherwise they will stick together. Plan your time and add them immediately after draining the water. I used tapioca starch, but it can also be substituted with corn or potato starch. I add 2-3 pinches of pepper to the sauce.
Ingredients
- Chicken fillet 20 oz
- Egg noodles for wok 10 oz
- Sweet Pepper 1 piece
- Chinese green beans 5 oz
- Carrot 5 oz
- Soy Sauce 14 teaspoons
- Apple Cider Vinegar 1 tablespoon
- Grated Ginger Root 1 tablespoon
- Ground Black Pepper to taste
- Corn Starch 1 tablespoon
- Sugar 3 spoons
- Salt to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Cut the chicken breast into thin slices and sauté until golden brown.
Step 2
Slice the bell pepper and peeled carrot, then peel the ginger and grate it finely.
Step 3
For the sauce: mix soy sauce, vinegar, sugar, pepper, ginger, and cornstarch.
Step 4
Heat oil in a large skillet or wok, first add the bell pepper and carrot, and after a few minutes, add the beans. Stir-fry over high heat, but do not cook them completely; they should remain slightly crisp.
Step 5
Cook the noodles in salted water.
Step 6
Add the chicken to the vegetables, then the sauce after a minute. Continue to sauté for 2-3 minutes.
Step 7
Add the noodles and stir-fry everything together for 1-2 minutes.
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