Chicken Chinese noodles: the best recipe
How can I prevent noodles from sticking together once cooked?
Ingredients · Servings 4 people
- 4 sachets of Chinese noodles
- 4 chicken cutlets
- 2 courgette
- 1 red bell pepper
- 1 stalk of celery
- 5 button mushrooms
- 3 cloves of garlic
- 3 tbsp soy sauce
Method · 10 min
- Wash and cut the vegetables: Slice the zucchini into half-moons, the peppers into strips, and the celery into small pieces. Slice the button mushrooms. Peel and finely chop the garlic.
- In a wok, or failing that, in a sauté pan, stir-fry all the vegetables and mushrooms in 2 tablespoons of neutral oil (such as grapeseed oil). Stir regularly. When the vegetables are very tender, add the small spice packets that come with the noodle packages (do not use the oil that is also included).
- Bring water to a boil for the noodles. Meanwhile, cut the chicken into strips and cook it in a separate pan with a little oil. Once it's nicely browned, deglaze with soy sauce. Let it caramelize slightly over low heat. Then add the chicken to the wok with the vegetables. Continue cooking over low heat.
- When the water boils, submerge the noodle sheets for the time indicated on the packaging; usually 3 minutes is sufficient. Drain the noodles.
- Pour them immediately into the wok and mix well with the vegetables and chicken so that they absorb their aromas.
Drain them quickly, then immediately toss them with a drizzle of oil or a little sauce. This creates a thin protective layer. Also, avoid leaving them in hot water, as they will continue to soften.
