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Monday, April 15, 2013

Chicken Noodles Stir Fry - Simple Chinese Recipe

Today we will share with you what has become a tradition in our home. Honestly, if you make sure you always have the ingredients on hand, it is easier and quicker than take out being delivered to you.

Not to mention is has the take-out smell and flavor, but you can control what you put in it.

Rice or bean thread noodles  (the thin type)
300 g chicken breast
1 carrot
1 bell pepper
1 medium onion
5 tbs soy sauce
1 tbs fish sauce
2 tbs brown sugar

1 tsp 5 spices condiment

Cut the vegetables in long slices or however you prefer them. You can cut the chicken in either fine, thin, long strips, or in small cubes, either way make sure you cut it pretty small so it will cook fast.

In a wok, heat up some oil (sesame, peanut, or just vegetable, don't bother with olive oil), about 2 tbs, then stir fry the vegetables for around 3 minutes. After that, add the meat with the sugar and 5 spice, and brown the chicken for about another 3-4 minutes. Make sure you don't overcook the veggies, they have to be nice and crunchy (if i were Italian i would say al dente, so whatever). Add the fish and soy sauce, mix it up all together.

Now for the noodles: you need about 60-90 seconds to cook them (depending on the type and thickness of the pasta, we used and loved rice or bean thread), and about the same amount of time with the vegetables and meat combo. When you put the noodles in the wok, add another tbs of soy sauce (or don't, it's all about taste). Mix it all together, grab your chopsticks, and enjoy.  

Optional: if you wanna make things hot in this motha-dish, add a nice hot smoky red chilli with the vegetables. 

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