Chicken and Vegetable Stir-Fried Noodles
These chicken and vegetable stir-fried noodles are like a little trip to Asia every time I make them. Picture tender rice noodles coated in a slightly salty soy sauce, mixed with crunchy vegetables and succulent chicken. This dish is quick to prepare, perfect for a weekday evening when you want to treat yourself without spending hours in the kitchen. You can vary the vegetables according to your mood: broccoli, green beans, or bean sprouts. And for a spicy kick, add some chili. I guarantee this recipe will become a classic in your home.
Ingredients
- Rice noodles400g
- Halal chicken breasts300g
- Red and yellow bell peppers2
- Carrots2
- Chinese cabbage150g
- Soy sauce (halal, alcohol-free)4 tablespoons
- Fresh ginger1 piece
- Garlic2 cloves
- Sesame oil2 tablespoons
- Spring onions3
- Fresh coriander1 bunch
Nutrition
Instructions
- 1
Cook the rice noodles according to package instructions, drain, and set aside.
- 2
Cut the chicken into strips, the peppers into julienne, the carrots into batons, the cabbage into thin ribbons, and mince the garlic and ginger.
- 3
In a wok or large skillet, heat the sesame oil over high heat. Sear the chicken for 4 minutes until golden. Set aside.
- 4
In the same wok, sauté the garlic and ginger for 1 minute, then add the vegetables. Stir-fry for 4 minutes.
- 5
Return the chicken to the wok, add the cooked noodles and soy sauce. Mix well and stir-fry for 2 more minutes.
- 6
Serve hot, garnished with sliced spring onions and fresh coriander.
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