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Wok Noodles with Chicken and Vegetables
Instructions
I lay out the products for the wok noodles with chicken and vegetables.
I peel the carrot and cut it into thin, long strips.
I cut the sweet pepper and remove the seeds. I slice the pieces into long, thin strips.
I peel the onion and garlic. I cut the onion into small cubes and chop the garlic small with a knife. I finely chop the green onion.
I cut the chicken into small cubes, 2–3 cm.
It is best to cook in a wok. If you don't have one, a deep, thick-bottomed skillet will do. I heat a little vegetable oil in the wok. I add the onion and garlic and, stirring, sauté until lightly golden.
I add the pepper, carrot, green onion, and chicken. I fry everything together until the pieces of meat start to brown.
I add the ginger, then pour in the soy sauce and water. I mix the ingredients and add salt if needed.
I cover with a lid and, stirring, simmer until the vegetables are soft and the sauce thickens.
I boil the noodles in salted water according to the package instructions. I drain the cooked noodles in a colander.
I add the noodles to the stewed vegetables and chicken. I mix and simmer over low heat for 1–2 minutes. At the end I stir once more.
I serve it straight away, sprinkled with chopped green onion.When making wok noodles, don't be afraid to add plenty of vegetables – they won't spoil the dish, they will only do it good.Bon appétit!
Tips
- 1
Cut the vegetables into strips – it is an Asian technique. Long, thin strips fry quickly over high heat and keep their crunch.
- 2
A wok or a thick-bottomed skillet is a must. A thin bottom will burn the ingredients, while a thick one fries them evenly over high heat.
- 3
Cook the noodles separately – "al dente", slightly undercooked. They will finish cooking in the pan during the final 1–2 minutes of stewing.
- 4
Serve immediately – wok noodles that have gone cold lose their "character". The same principle works for other kinds of Asian noodle dishes.
FAQ
Which noodles are suitable? +
Egg wheat "wok" noodles (thin, flat) or buckwheat "soba" are ideal. Alternatives: rice noodles (for a gluten-free version), udon (thicker, Japanese), somen (very thin). Brands such as "Sen Soy", "Maruchan", "Knorr", and "Heinz" are tried and tested. Don't use ordinary spaghetti – it has the wrong texture. Long "nest" noodles are convenient for serving. The cooking time is 3–7 minutes, according to the package instructions. For an authentic serving, visit a Japanese or Chinese shop – they always have good-quality wok noodles.
What can replace soy sauce? +
Alternatives: tamari (Japanese, gluten-free), Worcestershire sauce + salt, coconut aminos (vegan), miso paste + water. Soy sauce is the basis of the authentic flavour; without it you get not a wok dish but simply noodles with vegetables. Brands such as "Kikkoman", "Yamasa", and "Sen Soy" are good quality. Check the composition: soya, water, salt, wheat – with no sugar or preservatives. For a "lighter" version, use reduced-salt soy sauce. For a "spicy" one, add 1 tsp of Sambal chilli paste or Sriracha.
How long do the noodles keep? +
They are best freshly cooked. In the fridge in a sealed container they keep for up to 24 hours, but the noodles will swell and soak up the sauce. Reheating in a pan with 1–2 tbsp of water and soy sauce will bring back their "freshness". A microwave will make the noodles "rubbery". Don't freeze them – the vegetables and noodles lose their texture. For a "packed lunch", wrap them in foil or a container. Cook enough for 1–2 meals. Don't leave them at room temperature for longer than 2 hours – chicken spoils quickly.
What to serve wok noodles with? +
The Asian classics: with chopsticks or a fork, as you prefer. With green tea, Japanese beer (Asahi, Kirin), or sake. With spicy Sriracha or Tabasco sauce, for those who like it hot. With pickled ginger, "sushi style". With nori (dried seaweed) and sesame seeds for garnish. As a dinner, it is a dish in its own right. With a glass of chilled white wine (Riesling) or rosé. Garnish with fresh coriander, basil, or green onion. For a "homely" serving, add a wedge of lemon. Portions of 250–300 g are filling – the wok dish is self-sufficient.
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