This Stir Fry Noodles with Chicken and Vegetables recipe, is the perfect answer to the ‘What’s for dinner?’ question. There are loaded with chicken and colorful vegetables with a savory sauce. Try this recipe it tastes even better than what you’d get at a restaurant.
Author: Nectaria
Servings: 4 people
INGREDIENTS
2 tablespoon vegetable oil
700 gr. skinless boneless chicken thighs cut into slices
300 gr. ounces dry egg noodles
3 green onions, chopped
150 gr. brown shimeji mushrooms or mushrooms of your choice
2 medium size carrots, peals
100 gr edamame, optional
100 gr. broccoli , chopped in small bites
100 gr. baby corn, sliced
1 red bell pepper, thinly sliced
1 teaspoon garlic, minced
1 tablespoon ginger, minced
½ cup chicken broth
3 tablespoons hoisin sauce
3 tablespoons soy sauce
4 tablespoon sesame oil
1 tablespoon cornstarch
salt and pepper to taste
INSTRUCTIONS
Boil the noodles, following pack instructions, then drain and set aside.
In a small bowl, whisk together the chicken broth, 2 tablespoons sesame oil, hoisin sauce, soy sauce, salt, pepper and cornstarch.
Season chicken with pepper and salt and mix well.
Preheat the vegetable oil in a large pan over medium high heat. Add the chicken and cook for 3-4 minutes per side or until golden brown.
Remove the chicken from the pan. Add 2 tablespoon sesame oil, the green onions, the red bell pepper, the mushrooms, the edamame (optional), the carrots, the broccoli and the baby corn to the pan and cook for 4-5 minutes or until just softened.
Add the garlic and ginger and cook for about one minute.
Add the chicken and mix well. Then add the noodles to the pan and toss to combine.
Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened and serve.