Chicken and Vegetable Noodles
Equipment
Ingredients
Main Ingredients
spaghetti noodles (dry)
300 g
chicken breast (raw)
400 g
bell peppers (fresh)
2 pcs
carrot (fresh)
2 pcs
onion (fresh)
1 pcs
garlic cloves (fresh)
3 pcs
olive oil (liquid)
30 ml
soy sauce (liquid)
45 ml
oyster sauce (liquid)
30 ml
sesame oil (liquid)
15 ml
corn starch (dry)
15 g
black pepper (ground)
2 g
salt (fine)
3 g
Instructions
Prepare vegetables
Wash and cut all vegetables into thin strips for even cooking.
Prepare chicken
Cut chicken breast into thin strips and season lightly.
Cook noodles
Boil spaghetti in salted water according to package instructions until al dente.
Prepare sauce
Mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry in a small bowl.
Cook chicken
Heat oil in wok or large pan over medium-high heat. Add chicken strips and cook until golden and cooked through.
Stir-fry vegetables
Add garlic and onions to the wok, then add bell peppers and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Combine everything
Add cooked noodles and prepared sauce to the wok. Toss everything together until noodles are well coated and heated through.
Serve hot
Serve immediately while hot, garnished with fresh herbs if desired.
Original recipe
Storage
Best consumed fresh. Reheating may make noodles slightly softer.
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