Noodles with chicken and vegetables
6 servings
40 minutes
Noodles with chicken and vegetables is a popular dish in Chinese cuisine that embodies the harmony of flavors and textures. It combines tender pieces of chicken stir-fried with aromatic vegetables, wakame seaweed, and pickled ginger. Soy sauce plays an important role, adding a rich flavor to the dish. Udon noodles infused with sesame oil make the dish hearty and appetizing. Historically, Chinese cuisine values the balance of ingredients and natural aromas, and this dish beautifully reflects that traditional approach. It is versatile—served as a complete hot meal or a light dinner. The pleasant combination of soft noodles, crunchy vegetables, and spicy seasonings makes noodles with chicken and vegetables a favorite choice for lovers of Asian flavors.
1
Cut the chicken into cubes, simmer on low heat under a lid in sunflower oil and soy sauce for 3-4 minutes.
- Chicken breast: 600 g
- Soy sauce: to taste
2
Cut the vegetables into strips, add onion, and sauté for 2 minutes.
- Sweet onion: 50 g
3
Add sweet pepper, sesame, cabbage, and simmer until the pepper is fully cooked, stirring occasionally and spraying the dish with soy sauce.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Cabbage: 100 g
- Sesame seeds: to taste
- Soy sauce: to taste
4
Then add wakame seaweed, chopped ginger, and garlic. Simmer for 2-3 minutes.
- Wakame seaweed: 10 g
- Pickled ginger (gari): 30 g
- Garlic: 2 cloves
5
Pre-cook the noodles in salted water for 4-5 minutes, rinse with cold water, add to the dish, drizzle with sesame oil and sprinkle with soy sauce.
- Udon noodles: 300 g
- Sesame oil: 2.5 tablespoons
- Soy sauce: to taste
6
Cook for 4-5 minutes on low heat, stirring constantly, and add soy sauce to taste.
- Soy sauce: to taste
