Noodles with Chicken and Vegetables
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INGREDIENTS
- ½ package (200 gr.) noodles
- 2 pieces (600-700g) chicken breast, cut into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into thin strips
- 1 cup carrot, cut into thin strips
- 1½ cups cabbage, thinly sliced with a mandoline
- 1 cup soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons sesame oil
- Fresh spring onions, thinly sliced, and sesame seeds for serving
METHOD
- Add one tablespoon of olive oil to a frying pan and when it heats up, sauté the chicken until it changes color, turns white, and is cooked through.
- Remove the chicken and add the remaining 1 tablespoon of olive oil. Sauté the garlic and ginger for a few seconds. Add the bell pepper, carrot, and cabbage. Sauté until the vegetables soften, then add the chicken back and stir.
- Meanwhile, in a bowl, mix the soy sauce, oyster sauce, and sesame oil.
- In a saucepan, bring plenty of water to a boil and add the noodles. Turn off the heat, cover the saucepan with its lid, and let them soften according to the package instructions.
- Drain the noodles, add them to the vegetables, and pour in the soy sauce mixture. Stir and sprinkle with the chopped spring onions and sesame seeds.
