Chicken and stir-fried noodles with ginger and spring vegetables
Tender chicken served with stir-fried noodles, crisp spring vegetables, and a hint of ginger, creating a fragrant and well-balanced dish.
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Ingredients
Portions:
4
150 g
wheat noodles
150 g
chicken breast strips
30 g
onion, sliced
40 g
courgette, julienned
40 g
yellow pepper, sliced
40 g
red pepper, sliced
20 g
orange carrot, julienned
20 g
wood ear mushrooms, soaked and sliced
20 g
cashew nuts, toasted
1 tsp
fresh ginger, grated
1 tbsp
fish sauce
1 tbsp
oyster sauce
2 tbsp
high-quality sunflower oil
1 clove
garlic, minced
1 tbsp
tapioca flour
1 pinch
fine salt
1 pinch
ground white pepper
5 g
fresh chives, chopped
5 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil a pot of water and cook 150 g wheat noodles according to package instructions. Drain and set aside.
- In a bowl, toss 150 g chicken breast strips with 1 tbsp tapioca flour, 1 pinch fine salt, and 1 pinch ground white pepper.
- Heat 2 tbsp high-quality sunflower oil in a large pan over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until golden brown. Remove and set aside.
- In the same pan, add 1 clove garlic, minced, and 1 tsp fresh ginger, grated. Stir-fry for 30 seconds until fragrant. Add 30 g onion, 40 g courgette, 40 g yellow pepper, 40 g red pepper, 20 g orange carrot, and 20 g wood ear mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the pan, add 1 tbsp fish sauce and 1 tbsp oyster sauce. Stir well to combine. Add the cooked noodles and 20 g toasted cashew nuts. Stir-fry for 2-3 minutes until everything is well coated and heated through.
- Garnish with 5 g fresh chives, chopped, and 5 g fresh coriander, chopped, before serving.
For added flavor, you may toast the cashew nuts in a dry pan before adding them to the stir-fry.