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Today I’m going to present a nice simple recipe for Asian vegetable noodles with chicken and chicken, a daily dish that is easy and quick to make. You can prepare it at the weekend and enjoy a nice picnic in a good public garden. weekend
Soak the black mushrooms in a bowl of warm water for about fifteen minutes.
The recipe for 4 people:
A packet of Chinese egg noodles
Vegetables: carrots, peas, onions, dried black mushrooms, a small red pepper … (or others depending on availability) you can also use a bag of Asian vegetables in the frozen section for people in a hurry;)
Sweet soy sauce
Grated fresh ginger (approx. Two teaspoons)
salt, peppers
3 chicken cutlets
Sesame or sunflower oil
Vegetables: carrots, peas, onions, dried black mushrooms, a small red pepper … (or others depending on availability) you can also use a bag of Asian vegetables in the frozen section for people in a hurry;)
Sweet soy sauce
Grated fresh ginger (approx. Two teaspoons)
salt, peppers
3 chicken cutlets
Sesame or sunflower oil
Preparation
Soak the black mushrooms in a bowl of warm water for about fifteen minutes.
Cut the cutlets into small dice.
In a Wok or large skillet, brown the onion with the chicken pieces in a drizzle of oil, salt, and pepper
Once the chicken is cooked, remove from the wok and put it on a plate.
In the same pan, add a drizzle of oil and sauté the vegetables, cut black mushrooms, add the ginger, salt, and pepper and cook completely (keep a little crunch).
Add the pieces of cooked chicken to the pan with the vegetables and the soy sauce (about 6 tablespoons, more or less depending on taste).
adjust the seasoning by adding a little pepper if necessary.
Attention, do not put too much salt because the soy sauce is also salty.
Cook the noodles in a pot of boiling water (time indicated on the package, which varies depending on the brand).
Mix the cooked noodles with the chicken and the vegetables in the wok, add a little soy sauce if you like, remove from the heat and serve hot!
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