Don’t tell anyone, but noodles are definitely my favorite recipe ever. You can switch the veggies, the protein source, even the sauce, and they will still be amazing. What I am going to give you today is the easiest and fastest way I found to make them both delicious and fast in just one pot.
Ingredients for 2 servings:
- Chicken breast 2 cups (200g);
- Stir-fry noodles (150g dry noodles or 2 packs of pre-cooked fresh noodles);
- 1 small zucchini;
- 1 medium carrot;
- 1 handful scallion;
- 5 medium mushrooms (i used cremini, but you can swap with either shiitake or porcini, I don’t suggest other kind);
- Walnuts 1 handfull (20g);
For the stir-fry sauce:
- Soy sauce 3 tbsp;
- Brown sugar 1 tbs;
- Water 2 tbsp;
- Sesame oil 1 tbsp;
- Garlic 2 cloves minced or 1 tsp powdered;
- Ginger 1 tsp.
Time needed: 30 mins total (depending also on which kind of noodles you are going for).
First step is to cut carrots and zucchini into thick sticks and to slice mushrooms and green beans; meanwhile, the chicken breast will be cubed. Now that the ingredients are basically prepared, cook the noodles according to the package instructions (usually 3 minutes in boiling water), drain and rinse them under cold water to stop the cooking.
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Heat a tsp of oil in a large pan over medium heat, toss the walnuts, and toast them for 1 or 2 minutes until they are golden, then remove them and set them aside.
Add another tsp of oil and the chicken breast; sear it for 5 or 6 minutes, until it’s golden outside, and put them aside with the nuts;
Toss all the veggies with a splash of water in the same pan and stir-fry them for 5 minutes on high heat; we want them to soften a bit but to stay a bit crispy too.
While you cook the veggies, mix all the ingredients for your sauce together in a small bowl. Once everything is cooked, mix everything in the pan, add the sauce, and stir-fry it at high heat for just one minute. We want it to blend perfectly together but not to dry out, so one minute will be more than enough.
And enjoy!
Tricks:
1) As you can see from the picture, I love to put some seeds as topping; this is totally optional but gives me that crunch and consistency that I love, plus reminds me of Chinese restaurants;
2) You can easily swap your chicken breast with tofu to make this recipe vegan;
3) Eat it right away; don’t wait any time! The sauce might dry, and you might lose the amazing creaminess of this recipe.