Chinese noodles with chicken & vegetables. Since I discovered the dishes of Asian cuisine in the various restaurants in France I have not stopped reproducing them at home while trying to unravel the mystery of the recipes and to find the right flavors of the dishes, a thing not easy all the more I eat Halal being of Muslim faith so there are plenty of ingredients to ban! But I always manage to make tasty and very tasty dishes!
250 gr of Chinese egg noodles
2 chicken breasts
1 green pepper
A handful of soy sprouts
2 small onions or shallots
2 cloves garlic
4 tablespoons soy sauce
4 tablespoons of sunflower oil
1 tablespoon sesame oil
1 small bunch of coriander
A little chives
1/2 teaspoon powdered ginger (if fresh, it’s better)
2 tablespoons sesame seeds
1 tablespoon of honey
Salt if necessary (be careful the soy sauce is salted)
Dip the black mushroom in boiling water to rehydrate it.
Cut the chicken fillets into thin strips, put them in a bowl, add the grated garlic cloves, a spoonful of soy sauce, a little grated or powdered ginger and the honey spoon, cover it and put it in the fridge.
Wash and dry the unpeeled zucchini, carrot and bell pepper. Cut the zucchini in half lengthwise then in thin slices as well as the carrot. Divide the pepper in half, remove the seeds, cut it into thin strips, share them in half.
Peel the onions, wash them, dry them. Cut them into thin strips.
Chop and chop the coriander and chives.
Pour the noodles into boiling water, cover the pot, turn off the heat. Let sit for 4 minutes. At the end of the pause time, untangle the noodles with a large fork, drain them.
Place a wok or skillet on high heat with 2 tablespoons of oil. As soon as the oil is hot, throw in the chicken breasts. Brown them all around for 1 minute, stirring quickly, then lower the heat, cook for 5 minutes, stirring often.
Take out the chicken on a plate, add 1 tablespoon of oil, let it heat, then put the onions and cook over high heat, add carrot, zucchini, and pepper, mix quickly, add the mushrooms cut into thin strips and the soy sprouts. Mix, sprinkle with two tablespoons of soy sauce.
Cook for 1 to 2 minutes without stopping to turn. Return the chicken to the wok, mix. Vegetables should remain crisp.
Add half the noodles, mix, add the rest of the noodles and 2 tablespoons of soy sauce, mix. Cook for 1 to 2 minutes, turning gently and lifting with a spatula and a large fork.
Sprinkle with cilantro and chives, pour 1 tablespoon of sesame oil. Mix one last time, season as needed.