This chicken noodle stir fry is one of our favorite dishes. We, generally love eating all types of asian food. We like chinese food, japanese, indian and thai food. Just writing about it I’m starting to crave asian food.
While trying to recreate recipes, at home, specifically an asian dish when we maybe don’t want to go out, we make this recipe. We know that this isn’t a purely asian recipe, but we like the idea of using noodled and frying them with vegetables and chicken a lot.
So lately, it has become one of our favorite dishes. It is really easy to make at home, even when it is time consuming, because the result is totally worth it.
I have to clearify that this recipe has our touch, and you can add whatever you want to or use some other ingredients instead. But trust me, there’s nothing better that a big plate of this with a good movie, makes you feel great.
In this recipe we use chicken breast, in small pieces, but if you would rather use some other pieces of chicken, with the bone in, for example (which are usually softer and taste different), you can totally use those. In fact, you could let the bone in and use this same recipe. Just make sure you are careful while eating it. We prefer using breasts, but you choose whichever chicken part you like, of course, in small pieces always.
The result is a mixture of amazing flavors, spices, vegetables and chicken. It is savory, yet sweet and a little spicy. I assure you you will love this recipe as much as we do.
If you like this recipe, you have to go see our orange chicken, which is just as delicious.
- 0.50 pound (250 gr) flour noddles
- 2 chicken breasts boneless
- 4 tbsp mustard
- 1/2 C milk cow´s, preferably
- salt and pepper to taste
- 1/2 C all purpouse flour
- 1/4 C vegetable oil
- 1/3 C soy sauce
- 1/3 C brown sugar
- 1/3 C white wine
- 1 onion and garlic clove
- 1 red bell pepper small
- 1 carrot
- 1 zucchini small
- 1/2 C mushrooms
- 1/2 tsp curry powder
- 1/2 tsp sweet paprika powder
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- vegetable oil
Cook the noddles in boiling water as the package says. Usually about 5 minutes only.
Cut the chicken breats in medium sized pieces and sprinkle salt and pepper to taste.
In a bowl, pour the milk, mustard and salt and pepper to taste. In a different bowl place the flour. Now, coat each chicken piece with the milk mixture and then with flour entirely.
Using enough oil, in a big sauce pan and, making sure it is hot enough, cook the chicken pieces, little by little to make sure it all cooks throughly. Once cooked place it on a plate with kitchen paper towels.
In a small pot, add all the ingredients and heating to low take the sauce to a boil, for it to thicken, and for the alcohol to evaporate.
While the sauce´s cooking, chop the vegetables in small squares.
In a big saucepan to medium heat, with some oil, stir the vegetables starting with the onion, garlic, and red pepper. When the vegetables are somewhat transparent, stir in the carrot, zucchini, and let them cook. Lastly stir in the mushrooms until it´s all cooked.
Season with pepper, gorund curry, paprika, ginger and nutmeg.
In a big saucepan with some oil to medium heat, cook the noddles.
Then add the fried chicken, the vegetables and lastly the sauce.
Mix it all until it is completely coated in the sauce. Serve hot.