Stir-fried noodles with chicken and Asian vegetables
Who doesn't love a good plate of stir-fried noodles, quick and comforting? This one takes you straight to a little Asian street stall, with its crunchy veggies and tender chicken. You'll love the balance of flavors: the salty soy sauce, the fresh ginger that wakes everything up, and the final touch of sesame. It's a recipe I often make in the evening when I crave something healthy but tasty. And the cherry on top: it's ready in 25 minutes! So grab your wok and let yourself be guided. You'll see, it's pure bliss.
Ingredients
- Halal chicken (fillets)300 g
- Rice noodles250 g
- Carrots2
- Red bell pepper1
- Chinese cabbage or white cabbage150 g
- Halal soy sauce (alcohol-free)3 tablespoons
- Sesame oil2 tablespoons
- Fresh ginger1 piece (2 cm)
- Garlic2 cloves
- Green onion3 stalks
- Sesame seeds1 tablespoon
Nutrition
Instructions
- 1
Cut the chicken into thin strips. Peel and grate the ginger, mince the garlic. Julienne the carrots, bell pepper, and cabbage. Slice the green onion.
- 2
Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Stir-fry the chicken for 3-4 minutes until golden. Set aside.
- 3
In the same wok, add the remaining oil. Stir-fry the ginger and garlic for 30 seconds. Add the carrots, bell pepper, and cabbage. Stir-fry for 3 minutes.
- 4
Meanwhile, cook the rice noodles according to package directions. Drain and set aside.
- 5
Return the chicken to the wok, add the cooked noodles and soy sauce. Mix well and stir-fry for 2 minutes.
- 6
Serve in bowls, sprinkle with green onion and sesame seeds.
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