CarolCooks2 in my kitchen… Chicken with Noodles…

Welcome to my kitchen…It’s time for another Chicken Recipe …

Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today I am sharing Chicken with noodles...hubby’s favourite dish after roast chicken…

The beauty of this dish is how versatile it is…you can make it for one person or you can make it for the family…it can take as little as 15 mins once your prep is done.

I use any vegetables I have available sugar snap or mange tout peas, carrots, broccoli, cauliflower, cabbage, green onions, green beans, mushrooms, baby corn, bell peppers or beansprouts its a great dish for using up those odd bits of vegetables…all you need to remember is to cut the vegetables into small pieces, especially cauliflower and broccoli…

Noodles hubby likes the fresh yellow round egg noodles almost any noodles will do but medium-sized egg noodles are better for stir fry… cook to the packet instructions…once cooked drain and added a little sesame oil to stop them from sticking together.

Ingredients:

  • 250 gm chicken breast thinly sliced.
  • 150 gm noodles.
  • 1 tbsp of vegetable oil
  • 2-5 cloves of garlic thinly sliced …we love garlic so use the 5 cloves
  • 1-3 Thai Birds Eye chillies thinly sliced
  • Thumb sized fresh ginger julienned.

For the sauce.

  • 2 tbsp Oyster Sauce.
  • 2 tbsp light soy sauce or thin Thai Soy Sauce.
  • 2 tsp Black Soy.
  • 1 tbsp fresh lime juice.
  • Half tsp brown sugar to balance the sauce
  • 1/4 tsp white pepper

Vegetables:

  • 1 med carrot sliced or julienned
  • 75 gm sugar snaps you can leave whole or cut in two
  • 1 cup of Chinese kale cut into pieces

With the vegetables, I normally play it by eye and use what I have if I am cooking for one then obviously a few bits of this like broccoli, peas maybe corn is enough if you use too many vegetables they will steam and take longer to cook.

If you want to bulk up your stir fry add a few handfuls of bean sprouts at the end of the cooking they don’t require much cooking just a minute to heat them through.

Let’s Cook!

Firstly combine the sauce ingredients and set them aside.

Using a wok or a saucepan add the oil and heat on high it is important to keep the heat high and the food moving when stir-frying.

Season the sliced chicken with salt and black pepper and add to the hot oil lightly brown on one side then add the chillies, garlic and ginger keeping the pan moving to avoid burning the garlic as it burns quick stir fry until the chicken is just cooked another 1-2 mins and set aside.

Using the same pan add a little more oil if required and decided which vegetables take the longest time to cook keep shaking the pan then after about I min add your other vegetables and cook until they are just softened.

Time to add the chicken back to the pan then stir in the sauce mix and the prepared noodles give them a good toss to combine the sauce it is now time to add your beansprouts if using toss well and once the chicken is warmed through its time to serve.

N.B.This serves 3-4 people if I am making it for one I use half a chicken breast, 35 gms noodles and two cups of mixed vegetables and halve the sauce mix if you make stir-fried recipes often you will soon get used to eye and taste…

Enjoy!

28 thoughts on “CarolCooks2 in my kitchen… Chicken with Noodles…”

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  10. beetleypete

    I often cook chicken and noodles with a black bean sauce. Though I confess I use a shop-bought sauce, (normally Blue Dragon brand) I always use fresh noodles.
    Best wishes, Pete. x

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  11. Pingback: CarolCooks2 in my kitchen… Chicken with Noodles… – MobsterTiger

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