Easy Stir Fry Noodles with Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 servings
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Course
Main Course
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Cuisine
Asian
Easy Stir Fry Noodles with Chicken
Description
This recipe features buckwheat noodles cooked briefly and rinsed to retain their texture, then stir-fried with chicken strips and a vibrant variety of vegetables including yellow and red peppers, red onion, carrot ribbons made with a peeler, baby corn, chili pepper, and green beans. The quick, high-heat cooking preserves the crunch of the vegetables while the chicken cooks through. A combination of soy sauce and sesame oil seasons the stir-fry, lending it a savory and aromatic finish.
It is a versatile meal that can be made with other proteins or vegetables according to preference. The method emphasizes maintaining the crispness of vegetables and the proper texture of noodles through short, high-heat cooking and careful timing.
Ingredients
- 6 oz buckwheat noodles 180 grams, aka soba noodles
- 7-8 oz chicken breast cut into thin slices
- 1 yellow bell pepper
- 1 red bell pepper
- 1 Chili pepper
- 1 red onion
- 1 carrot
- 3 pieces baby corn
- 2 oz green beans frozen
- 6 tsp soy sauce
- 3 tsp sesame oil
Instructions
Noodles:
- Bring a pot of water to a boil. Add the noodles and cook them for about 3 minutes.
- Drain the noodles and rinse them under cold water.
Stir-fry:
- Cut the chicken into thin strips.
- Julienne the peppers and the onion.
- Wash the carrots and, using a vegetable peeler, slice them into ribbons.
- Set a wok over high heat and add the oil.
- Add the chicken strips to the wok.
- After the chicken starts to brown, add all vegetables. (I prefer to cook them quickly over high heat to keep them crunchy.)
- Add the soy sauce and the noodles and stir into the wok. The chicken and veggie stir-fry is now ready to be served.
- You may use different vegetables or meats and add various spices and herbs.
- For the vegetarian version of this dish, follow the same steps without adding meat.