Chinese noodles with vegetables and chicken: recipes for the most demanding tastes

July 22, 2014

Seal

• #wok
• #Chinese cuisine
• #chicken
• #noodles
• #vegetables
• #stir-fry

Categories: Classics, Asian cuisine, Chinese cuisine, Poultry, Vegetables, Mushrooms, Pasta

Wok-fried noodles are probably one of the most common dishes in the world, right up there with pizza and lasagna. As the Chinese population spreads around the world, their cuisine is gaining new connoisseurs all over the world. There are also quite a few eateries offering fast Chinese takeaway food in different countries around the world. Fried noodles with vegetables are one of the main dishes of such establishments. And in China itself there are many types of such dishes. They differ in the set of vegetables, type of noodles and sauce.

Without much effort, you can prepare fried noodles at home, which will be many times better and more nutritious than its counterpart from take-out food outlets. It’s fast, and what’s more, it’s delicious!

Summer and autumn are probably the best times of the year to prepare such a dish. Since the abundance of vegetables is so pleasing that the range of colors and flavors is limited only by imagination.

Just remember to add the vegetables in this order: the longer it takes to cook, the sooner it goes into the pan. Well, keep stirring! In addition to the vegetables listed in the recipe, you can also use green beans, zucchini or zucchini, cut into strips, as well as eggplant, corn, bell peppers, and so on. Read more about this cooking technique in the article: “How to Cook in a Wok”.

2 large servings

Ingredients

• 200 grams egg pasta
• 1 chicken breast, finely chopped
• 30 grams peanuts, coarsely chopped
• 30 ml peanut or sesame oil
• 2 cloves garlic, squeezed
• 3 cm ginger root, finely grated
• 1 red chili pepper, finely chopped
• 3 coarse green onions, white parts only, cut into strips
• 2 small carrots or 1 large carrot, cut into strips
• 70 grams of shiitake mushrooms (can be replaced with champignons)
• 100 grams of young peas, fresh or frozen
• 200 grams bok choy (can be replaced with Chinese cabbage), coarsely chopped

For the sauce:

• 80 ml chicken or vegetable broth
• 3 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 1 tsp honey

Cooking time: 25 minutes
1) Place the noodles in a deep bowl, pour boiling water over them and leave to soften for a couple of minutes. Strain and rinse under cold running water.

2) Brown the peanuts in a dry frying pan.

3) Prepare all vegetables and meat for the dish in a place close to the stove.

4) Heat a wok or similar frying pan over high heat, add oil and chicken pieces. Stir-fry until they are well browned. Transfer to a separate bowl.

5) Add garlic, ginger and chili pepper to the pan. Stir-fry for about half a minute.

6) Add carrots and young peas. Fry, stirring, until the carrots soften a little.

7) Add the onion and fry, stirring constantly, for about one minute.

Add the mushrooms and fry, stirring and shaking the pan constantly, until the mushrooms release their juice.

Add cabbage and mix well.

Mix all the ingredients for the sauce in a small bowl and pour into the speedo. Add noodles and pre-fried chicken pieces. Stir-fry for about 2 more minutes until everything is heated through.

9) Remove the dish from the heat, add the peanuts and mix well again, place in serving bowls or bowls.

Serve immediately!

Bon appetit!

See also

Preparation

1. How to prepare wok noodles with chicken and vegetables, the recipe for which will be discussed below? First of all, you need to prepare all products for use. The chicken and vegetables are washed well and dried on a paper towel.
2. First, the carrots are cut into cubes, then the onions are cut into half rings, bell peppers and chicken are cut into strips.
3. If you use frozen broccoli, then after defrosting it, it should be divided into inflorescences. But when it is fresh, you first need to dip it in boiling, slightly salted water for a couple of minutes.
4. Thoroughly peel the chili pepper and garlic and chop it as finely as possible.
5. Any vegetable oil is poured into a special frying pan, the main thing is that it is odorless. When it warms up, add garlic and hot peppers so that they fry a little.
6. At this time, pour water into a separate pan, throw in the noodles, and place on the stove. Having done this, chicken and carrots are laid out in the frying pan. Over high heat, stirring constantly, they should fry until lightly browned.
7. After this, broccoli, bell pepper and onion are added. Everything is mixed well and fried for 8 minutes.
8. During this time the noodles should be cooked. It drains into a colander and goes into the frying pan. Immediately more wok sauce is added. All components are thoroughly mixed and heated for several minutes.
9. At the end of cooking, the contents of the pan are seasoned with sesame oil. You shouldn't add a lot of it. Afterwards, the pan with the finished dish can be removed from the hot surface.
10. Wok noodles with chicken and vegetables served with chopped green onions. It is sprinkled with cilantro on top.

With mushrooms and Chinese cabbage

The recipe for this dish will be appreciated by lovers of Chinese cuisine.

Ingredients:

• Green onions;
• chicken fillet – 250 g;
• uncandied flower honey – about 20 g;
• classic soy sauce – 100 ml;
• sesame oil – 20 g;
• 3 small carrots;
• vegetable oil;
• mushrooms (you can take any) – 120 g;
• potato starch – 20 g;
• Chinese cabbage – 100 g;
• 15 g fresh minced ginger.

Cooking method:

1. Cut peeled fresh carrots into strips.
2. Pour soy sauce over it (take about 60 ml).
3. Cut the selected mushrooms into several pieces.
4. Fry the carrots and sauce with butter until golden brown.
5. Roll the chicken, divided into pieces, in potato starch and add to the carrots in the frying pan. If there is not enough oil, add a little more.
6. Add chopped mushrooms and shredded cabbage to the meat mixture. Fry briefly.
7. Pour the remaining amount of sauce over everything, add ginger powder and finely chopped onion. The finishing touch is honey and sesame oil.
8. Stir, let stand for a while on low heat. Mix with boiled noodles.

The result is tender Chinese noodles with a wonderful sweet and sour sauce. If desired, honey can be removed from the recipe. It is recommended to arrange the dish by sprinkling it with toasted sesame seeds.

How to cook wok noodles at home?

1. First, vegetables are washed and peeled.
2. The noodles are placed in boiling water. Then, as soon as the lid on the pan begins to vibrate, it should be removed from the hot surface.
3. Before adding sesame oil to a heated wok, turn the heat to medium. Then you should immediately put chopped garlic cloves there, as well as diced onion. Stirring constantly, fry for no more than half a minute.
4. Then mushrooms and zucchini are added, cut into slices of approximately the same size. They fry for about two minutes.
5. Then finely chopped Chinese cabbage leaves, hot pepper and ginger root are added. Keep in the pan for another two minutes.
6. The noodles are strained and transferred to the frying pan along with granulated sugar and soy sauce.
7. After half a minute, chopped greens are added. Everything is thoroughly mixed and the pan is removed from the hot surface.
8. Cover the finished dish with a lid and leave for a few minutes.
9. Chinese noodles with vegetables and mushrooms are placed into bowls. Just before serving, sprinkle with peanuts, which must first be roasted.

How to cook Chinese noodles with chicken

1. First of all, boil the noodles in salted water, then drain in a colander. Cut the meat into small pieces. Heat a frying pan with a spoon of vegetable oil, add the chicken, add 1 spoon of soy sauce, 0.5 teaspoon of ground pepper and a spoon of water, cover with a lid and cook for a few minutes.

2. Wash the green onions and chop them finely. Separate the white part from the green part.

3. Wash and cut the carrots into thin slices, as well as green peppers and garlic into small pieces.

4. Meanwhile, the chicken is already cooked, remove it from the pan.

5. Heat a wok with 2 tablespoons of vegetable oil, add half the garlic.

6. After 30-45 seconds, add the white part of the onion, as well as the carrots.

7. After 1-2 minutes, add green pepper to the wok and stir. Pepper the vegetables in the pan and stir.

8. Pour in soy sauce and heat for a few more seconds.

9. Use a spoon to remove the fried vegetables from the pan and transfer them to a plate.

10. Return the pan to the heat and add the remaining garlic.

11. Place the already fried chicken cut into pieces.

12. Add hot chili sauce to the chicken and mix well.

13. Immediately after the sauce, add the previously boiled noodles and stir.

14. Add the fried vegetables and stir again.

15. Warm the noodles for 1 minute and add the green part of the onion.

16. Transfer the dish to a plate and serve immediately.

Cooking

1. The noodles are placed in a separate container and poured with boiling water. After a few minutes, when it becomes soft, you need to strain and rinse with cold water.
2. Fry peanuts in a separate frying pan.
3. It is advisable to place cooked vegetables and meat at a close distance from the stove.
4. Pour oil into a very hot wok pan and immediately add the chicken. Stirring constantly, fry until the ingredient turns brown. After this, place it on a separate plate.
5. Instead of meat, put chopped hot pepper, garlic and ginger root. Fry for approximately 30 seconds.
6. Then peas and carrots are added. Let stand until the latter becomes a little soft.
7. Then add the onion, which cooks for about a minute.
8. After this, mushrooms are added and kept until they release their juice. The contents of the pan must be stirred all the time.
9. Then you can add Chinese cabbage and mix all the ingredients thoroughly.
10. Then the sauce is made in a separate container - the components specified in the recipe are combined and mixed.
11. Place noodles and chicken in a frying pan with vegetables and sauce.
12. The ingredients are thoroughly mixed and fried for 2 minutes.
13. Peanuts are added last. Once again everything is mixed. Then you can serve it to the table. This is how easy it is to prepare wok noodles with chicken and vegetables; we have described the recipe in detail.

Udon with chicken and vegetables: recipe with photos

Udon is a noodle of Chinese origin that became popular in Japan in the 19th century and subsequently spread throughout the world. These noodles are easy to prepare; we just need to boil them in a well-known way. In combination with the most tender chicken meat and vegetables, udon becomes a real gourmet delight. Attention: the amount of ingredients given in the recipe is for one serving.

Compound:

• 100 g chicken fillet;
• 2 tbsp. l. starch;
• 30 g Chinese cabbage;
• 40 g mushrooms;
• 30 g carrots;
• 30 g onion;
• 30 g zucchini;
• 30 g bell pepper;
• 100 g udon noodles;
• 1-2 garlic cloves;
• vegetable oil;
• 30 ml soy sauce.

Preparation:

• Pre-boil the noodles.
• Wash the chicken fillet, dry it and cut it into thin oblong cubes.
• Roll the meat in starch and fry in vegetable oil until cooked.

• Peel carrots, zucchini, onions and peppers, rinse and cut into beautiful strips.
• We also chop the cabbage into strips.
• We clean the mushrooms and cut them into cubes.

• When the chicken is ready, add the vegetables to the pan and stir. Don't add cabbage yet.

• Fry everything together until all the ingredients are ready, and then add the Chinese cabbage.

• Now season the meat and vegetables with soy sauce and squeeze out the garlic cloves. Stir and place the udon in the pan.

• Mix everything again and after 2 minutes remove the pan from the stove. We got such a bright, aromatic and incredibly tasty dish.

Attention: there is no need to add salt to the dish, as soy sauce will provide enough salt. If desired, you can sprinkle it with sesame seeds at the end of the cooking process. A little secret: this recipe can be slightly modified and cooked noodles with chicken and vegetables in Teriyaki sauce. Just replace soy sauce with it.

Description of preparation:

This recipe captivates with its amazing simplicity.
Most often, rice noodles are cooked with seafood. This recipe suggests using chicken meat. It's both simpler and more accessible. Rice noodles go perfectly with chicken and fried vegetables, such as carrots. Add some of your favorite spices if desired. They will make the taste richer. and you are already familiar with how to cook chicken with rice noodles and soy sauce. All that remains is to put it on a dish and serve it to the table. Now you will be familiar with how to cook chicken with rice noodles and soy sauce. All that remains is to put it on a dish and serve it to the table. Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken fillet / Noodles Dish: Hot dishes / Spaghetti Geography of cuisine: Asian

Recipe 1: Chinese noodles

Recipe for Chinese noodles with an unusual sauce made from chicken, vegetables and seasonings. Diversify your daily diet with such an unusual, savory dish.

• Chicken fillet;
• Glass noodles;
• Teriyaki sauce package;
• Zucchini;
• Two carrots;
• Three onions;
• A pinch of curry;
• Salt;
• Ground black pepper;
• Olive oil.

Mix a small amount of black pepper with the curry. Wash the chicken fillet, cut into pieces and marinate in this mixture for 2 hours. Don't add salt yet. After the meat is marinated, add a little salt and fry for a few minutes on each side. Transfer to a dish for now. Cut the onion into feathers and fry in the same pan. Pour water into a saucepan and put it on fire. We wash the noodles. Cut the carrots into strips and fry in olive oil until soft. Add zucchini to the same pan. Vegetables should be soft, but also a little crunchy. Mix the meat with vegetables and add some salt. Pass the garlic through a press and add to the chicken and vegetables. Add a packet of teriyaki sauce. Stir and simmer for another 3 minutes. Boil the noodles, then add to the pan and heat for another 3 minutes. Serve immediately.

Rice noodle recipe

Noodles with chicken and vegetables in Chinese style is a dish that you can surprise guests with or please yourself during the working day. Many people prefer to cook Chinese rice noodles; their distinctive features are their long length, which symbolizes longevity, and their unusual color (from translucent to rich white).

Before preparing the main components of the dish, if you choose a recipe with vegetables and chicken, you need to properly cook the noodles. If you fry in a wok or thick-walled frying pan, the noodles take longer to process than for Chinese soups. You need to soak it for more than 5 minutes, and quickly fry it before mixing with the rest of the ingredients.

Ingredients:

• Olive oil;
• granulated sugar – 1 tbsp;
• 2 carrots;
• black allspice;
• optional - a head of lettuce onion;
• several sweet peppers;
• Nudels noodles;
• white cabbage – 300 g;
• soy sauce;
• breast or fillet – about 300 g;
• small squash or zucchini.

Cooking method:

1. Cut all the vegetables on the list into small cubes. To ensure that the zucchini does not lose its shape during heat treatment, it must be cut into rings of small thickness.
2. Fry each prepared vegetable in turn until soft. Add olive oil to the pan.
3. With the chicken you need to do the following: cut into pieces no more than 1 cm thick. Transfer to a deep cup, add a few tablespoons of oil and the same amount of soy sauce. Leave for 20 minutes to soak.
4. Fry the marinated meat in a frying pan without oil until the crust becomes noticeable.
5. Sprinkle with sugar and allspice.
6. Transfer the vegetables from the frying pan and the chicken into one deep container.
7. Quickly fry the noodles with a little salt.
8. Mix all the prepared parts - “noodles + fried vegetables + golden-brown chicken.”

Helpful advice: before soaking rice noodles, it is not recommended to cut them into pieces or break them. It is best to serve the finished dish hot, and the method of consumption - with chopsticks or a fork - is chosen at your discretion.