Chicken with vegetables stir-fry on egg noodles

2 servings

20 minutes

Chicken stir-fry with vegetables on egg noodles is a harmonious blend of Asian culinary traditions and European dietary approaches. The dish features vibrant flavors and rich aromas created by a mix of spices, fresh vegetables, and soy sauce. The thinly sliced ingredients help retain their juiciness and texture, while quick frying in a hot wok gives them a characteristic crunch. Tender and juicy chicken thighs perfectly complement the rich palette of flavors, while the egg noodles serve as a versatile base that harmoniously ties all components together. The addition of cilantro, sesame oil, and seeds completes the composition with subtle spicy notes. This dish is ideal for lovers of balanced and vibrant cuisine; it is perfect for both a cozy home dinner and entertaining guests.

Energy value per serving

• Calories: 780.9
• Proteins: 27.8g
• Fats: 48.8g
• Carbohydrates: 58.5g

Ingredients

• Soy sauce: 30 ml
• Coriander: 3 g
• Shiitake mushrooms: 20 g
• Chili pepper: 2 g
• Cornstarch: 5 g
• Sesame oil: 20 ml
• Carrot: 50 g
• Red onion: 20 g
• Garlic: 4 g
• White sesame seeds: 3 g
• Sweet pepper: 50 g
• Egg noodles: 150 g
• Soybean sprouts: 20 g
• Zucchini: 40 g
• Ginger root: 5 g
• Sunflower oil: 50 ml
• Chicken thighs: 180 g
• Green peas: 20 g

Cooking steps

1. Add the noodles to boiling water and cook for 3 minutes.

   Required ingredients:

   • Egg noodles: 150 g

2. Dissolve starch in 20 ml of cold water.

   Required ingredients:

   • Cornstarch: 5 g
   • Cornstarch: 5 g

3. Cut the chicken, vegetables, mushrooms, ginger, garlic, and cilantro into thin strips, and slice 3 thin pieces of chili.

   Required ingredients:

   • Chicken thighs: 180 g
   • Carrot: 50 g
   • Red onion: 20 g
   • Shiitake mushrooms: 20 g
   • Ginger root: 5 g
   • Garlic: 4 g
   • Coriander: 3 g
   • Chili pepper: 2 g

4. Pour sunflower oil into a heavily heated wok, heat until smoke appears, fry the chicken for 3 minutes, set the chicken aside, wash the pan.

   Required ingredients:

   • Sunflower oil: 50 ml
   • Chicken thighs: 180 g

5. Pour sunflower oil into a strongly heated wok, heat until smoke appears, stir-fry vegetables and mushrooms for 2 minutes, add peas and soy sprouts, ginger, garlic, chili pepper slices, and stir-fry for another minute.

   Required ingredients:

   • Sunflower oil: 50 ml
   • Carrot: 50 g
   • Red onion: 20 g
   • Shiitake mushrooms: 20 g
   • Sweet pepper: 50 g
   • Green peas: 20 g
   • Soybean sprouts: 20 g
   • Ginger root: 5 g
   • Garlic: 4 g
   • Chili pepper: 2 g

6. Add sesame oil, soy sauce, starch dissolved in water, sesame seeds, cilantro, and fried chicken; simmer for 30 seconds.

   Required ingredients:

   • Sesame oil: 20 ml
   • Soy sauce: 30 ml
   • Cornstarch: 5 g
   • White sesame seeds: 3 g
   • Coriander: 3 g
   • Chicken thighs: 180 g

7. Place the chicken with vegetables as a side and serve.