Ingredients Chicken Wok with Noodles
- 4 servings
- 250 g of chicken fillet
- 250 g egg noodles, uncooked
- 1 bell pepper
- 300 g broccoli bouquets
- 2 tbsp rapeseed oil
- 1 dl water
- 1 tbsp fish sauce
- 1 teaspoon sesame oil
- spicy sauce:
- 5 tbsp soy
- 0.5 tbsp red wine vinegar
- 3 teaspoons fresh ginger, grated
- 3 garlic cloves, pressed
- 2 teaspoons liquid honey
How to prepare
Cut the chicken into small strips, cut out the bell pepper and even shred it. Cut off the stalk and cut broccoli into small bouquets.
Cook the noodles according to the instructions on the package. Be careful not to overcook, but let them remain a little al dente.
Mix the ingredients for the sauce in a bowl.
Fry the chicken in 1 tablespoon of rapeseed oil for a few minutes in a wok pan or large Teflon pan. Add the vegetables and the rest of the rapeseed oil, milling for a few more minutes.
Add the spice sauce and water. Let simmer on medium heat for a few more minutes until the vegetables have softened a little, but they should still have some chew resistance.
Add the noodles to the wok (if the noodles have stuck together, rinse again under the tap, pour over the fish sauce, and sesame oil. Stir so the noodles are mixed with the other ingredients and heated. The recipe comes from “Paulún’s GI food”