Oodles of Noodles in a Chicken Stir-Fry

4

It has been awhile since I made an exciting meal that I was really truly happy with. I don’t think my standards were too high, I’ve been busy and a few recipes fell a bit short. I LOVED this. Super flavorful and fresh tasting. The sauce was a great combo of sweet and spicy. It was quick to whip up and made great leftovers for lunch the next day.

Ingredients

1 orange pepper
1 cup pea pods
2 cups bean sprouts
1 package asian noodles (Nasoya or similar)
½ cup cashews
1/2 cup chicken stock or veggie stock
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
3 tablespoons ginger peanut sauce or 3 tbs minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 tsp chopped garlic

Directions

In a small saucepan, combine the stock with the soy sauce, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. Add peanut oil, ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden and boil over high heat until thickened and glossy, about 1 minute. Add garlic and simmer over low heat for 10 minutes.
stir-fry_chic_290_200
Fry chicken and start boiling water. Flash-steam the pepper slices and pea pods before adding into a large skillet or wok with some of the stir-fry sauce. I got a nifty double-boiler/strainer and it made it easy to flash team then use the same pot of water! 2 in 1!
stir-fry_veggies_290_200
Start dry roasting the cashews separately while water boils for the noodles (or rice if you prefer). Fresh Asian noodles cook for about 10 minutes then they cook for another 2 in the sauce with your chicken & veggies.

Add the sauce into the veggie skillet and add the noodles when they’re ready. Cover the pan while everything combines for 2-3 minutes. Add the cashews right before serving.
stir-fry_dish_290_200
If you haven’t used these noodles you should try them. They are in the produce section of the supermarket and come in Chinese (round), Japanese (flat & my favorite) and wonton wrappers. Regular spaghetti works fine too, but these noodles absorb the stir-fry sauce better.
stir_fry_package_200_290
This ended up making about 3 pretty hefty servings. It was really good and a perfect amount of sauce.

4 thoughts on “Oodles of Noodles in a Chicken Stir-Fry

  1. I truly wanted to type a small remark so as to say thanks to you for the marvelous items you are placing here. My extensive internet lookup has now been compensated with reliable content to exchange with my company. I ‘d believe that most of us readers actually are quite fortunate to live in a remarkable community with many lovely people with helpful tactics. I feel rather privileged to have encountered the web page and look forward to tons of more exciting minutes reading here. Thanks once again for a lot of things.

  2. After reading your blog post I browsed your website a bit and noticed you aren’t ranking nearly as well in Google as you could be. I possess a handful of blogs myself and I think you should take a look here: http://articlemarketingrobots.org You’ll find it’s a very nice tool that can bring you a lot more visitors. Keep up the quality posts

  3. You are my aspiration, I have few web logs and very sporadically run out from brand :). “To die for a religion is easier than to live it absolutely.” by Jorge Luis Borges.

Leave a Reply to Harvey Blackbird Cancel reply

Your email address will not be published. Required fields are marked *