Stir-Fried Asian Noodles with Chicken

Quick pan-fried noodles with juicy chicken, vegetables and a flavorful soy sauce. On the table in no time and perfect for a relaxed evening after work.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Mie noodles
• 300 g Chicken breast fillet
• 1 pc Carrot
• 1 pc Bell pepper
• 2 pc Spring onions
• 2 pc Garlic cloves
• 1 tsp Ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Cooking oil
• 1 pc Egg
• 1 tsp Sugar
• 1 tsp Sesame seeds
• Salt
• Pepper

Method

1. Cook the noodles according to the package instructions until al dente, drain them and rinse briefly with cold water so they don't stick together.
2. Cut the chicken into thin strips and season them with salt and pepper.
3. Cut the carrot into fine strips, the bell pepper into pieces and the spring onions into rings, keeping the white parts separate from the green.
4. Fry the chicken strips in 1 tbsp cooking oil over high heat until golden brown, then remove them from the pan.
5. Stir-fry the vegetables with the white parts of the spring onions, garlic and ginger in the remaining oil for 2 minutes, until they are still crisp.
6. Push the vegetables to the side, crack the egg into the free half of the pan and scramble it briefly.
7. Return the noodles and chicken to the pan, toss everything with soy sauce, sugar and sesame oil and stir-fry over high heat for 2 minutes.
8. Plate everything, sprinkle the green parts of the spring onions and the sesame seeds on top and enjoy immediately.