Today, I propose an Asian dish - egg noodles stir-fried with chicken and vegetables, just like from a takeout. It's a complete, light, balanced, flavorful dish that is easy and quick to prepare. What more could you ask for?
Cook the noodles according to the instructions on the package. Drain and set aside.
In a small bowl, mix all the sauce ingredients, then set aside.
In another medium bowl, mix the chicken with soy sauce, ginger, and garlic.
Heat a large wok with 2 tablespoons of sunflower oil. Once the wok is hot, add the seasoned chicken and cook for a few minutes until the chicken starts to brown and is no longer pink inside. Transfer the chicken to a plate and set aside.
In the wok, add the other 2 tablespoons of sunflower oil. Then add the mushrooms, bean sprouts, carrots, and onion. Cook for 3-4 minutes, stirring.
Add the cooked noodles, the prepared sauce, and the cooked chicken, and mix everything well for 2 minutes.
To finish, remove from heat, sprinkle with chopped green onions, and serve immediately.
0 servings
6
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