Egg noodles with chicken and mushrooms
4 servings
45 minutes
Egg noodles with chicken and mushrooms is a harmonious blend of tender chicken, juicy mushrooms, and aromatic soy sauce. The dish has Italian roots but borrows Eastern motifs in its flavor palette, creating a unique gastronomic experience. The noodles are slightly infused with umami, remaining soft yet firm, while the chicken and mushrooms add richness and texture. Cabbage provides freshness and a light crunch, balancing the flavors. This versatile dish is perfect for a cozy family dinner or a quick lunch. It is nutritious yet light, allowing enjoyment of each ingredient without overload. The simplicity of preparation makes it an excellent choice for those who appreciate harmony of taste and convenience.
1
Boil the egg noodles in slightly salted water until half cooked. Drain in a colander and rinse with cold water.
- Egg noodles: 200 g
- Salt: to taste
2
We fry the diced fillet in a pan.
- Chicken breast fillet: 150 g
3
Chop the cabbage, dice the mushrooms, add to the fillet, and sauté for 3 minutes, stirring. Pour in soy sauce, cover with a lid for 5 minutes.
- Cabbage: 150 g
- Button mushrooms: 100 g
- Soy sauce: 6 tablespoons
4
Add the washed noodles to the pan, season with salt and pepper, and cook until done.
- Egg noodles: 200 g
- Salt: to taste
- Fresh bell pepper: to taste
