Homemade Stir-Fried Chicken and Vegetable Noodles

Ingredients

• 400 g Wheat flour (type 00) (Contains at least 11 % protein)
• 1 c. à café Salt
• 180 ml Water (Room temperature)
• 2 c. à soupe Potato or corn starch (For the dough and to flour the noodles)
• 300 g Chicken breast (Cut into strips)
• 200 g Broccoli (Florets separated, stems cut into 3‑4 mm slices)
• 1 piece Carrot (Thinly sliced 1 mm then cut into sticks)
• 10 g Fresh ginger (Thinly sliced then diced)
• 2 cloves Garlic (Finely chopped)
• 30 g Dried black mushrooms (Rehydrated 10‑15 min then coarsely chopped)
• 30 g Chives (or Swiss chard) (Sliced into rounds for garnish)
• 30 ml Light soy sauce
• 15 ml Dark soy sauce
• 15 ml Oyster sauce
• 100 ml Water (for the sauce)
• ½ c. à café Black pepper (Ground)
• 1 c. à café Corn starch (for the sauce) (Dilute in a little cold water)
• 2 c. à soupe Neutral cooking oil (For the chicken and vegetables)
• 1 c. à soupe Sesame oil (For finishing)

Instructions

1. Prepare the noodle dough

   Pour the flour into a large bowl, dissolve the salt in the water and gradually incorporate it into the flour while mixing until a sandy dough forms.

   Time: PT5M

2. Knead the dough (first time)

   Knead the dough by hand for 6 to 7 minutes until it becomes homogeneous and slightly elastic.

   Time: PT7M

3. Dough resting

   Form a ball, wrap it in plastic wrap and let rest 20 minutes at room temperature.

   Time: PT20M

4. Marinate the chicken

   Cut the chicken breast into strips, place in a bowl, add pepper and 2 tbsp light soy sauce, mix and refrigerate.

   Time: PT5M

5. Rehydrate the black mushrooms

   Place the dried mushrooms in a bowl of warm water and soak 10 to 15 minutes, then drain and coarsely chop.

   Time: PT15M

6. Prepare the vegetables

   Thinly slice the carrot then cut into sticks, separate broccoli florets and cut stems into 3‑4 mm slices, thinly slice the onion, chop the garlic, dice the ginger and slice the chives into rounds.

   Time: PT10M

7. Prepare the cooking sauce

   In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, 100 ml water, pepper, and the diluted corn starch.

   Time: PT5M

8. Second kneading

   Return to the dough, knead again for 8 to 10 minutes until it is very smooth and elastic.

   Time: PT9M

9. Final dough resting

   Wrap the dough again in plastic wrap and let rest 30 minutes.

   Time: PT30M

10. Shape the noodles

    Flatten the dough with the palm, then using a rolling pin stretch it to a thickness of 4‑5 mm. Roll the dough on the pin, unroll, fold into thirds, repeat 5 times, turn 90° and repeat until about 1 mm thick. Lightly dust both sides with starch, fold and cut strips 2‑3 mm wide.

    Time: PT15M

11. Cook the noodles

    Drop the noodles into a large pot of boiling water and cook 10 minutes, stirring to prevent sticking. Drain, rinse immediately with cold water to remove excess starch.

    Time: PT10M

    Temperature: 100°C

12. Blanch the vegetables

    Drop the prepared vegetables into boiling water for 5 minutes, then transfer immediately to an ice water bath to stop cooking. Drain.

    Time: PT5M

    Temperature: 100°C

13. Cook the chicken

    Heat 1 tbsp neutral oil in the wok over medium‑high heat, add the marinated chicken and cook 6 to 8 minutes until golden and cooked through. Remove and set aside.

    Time: PT7M

    Temperature: 180°C

14. Sauté aromatics

    In the same pan, add 1 tbsp oil, stir‑fry the garlic, ginger and onion for 20 seconds.

    Time: PT1M

    Temperature: 180°C

15. Add the vegetables

    Add the blanched vegetables, stir 1 minute to reheat.

    Time: PT1M

    Temperature: 180°C

16. Final assembly

    Return the chicken, add the cooked noodles and the prepared sauce, gently mix for 4 to 5 minutes until everything is well coated.

    Time: PT5M

    Temperature: 180°C

17. Finish with sesame oil

    Pour 1 tbsp sesame oil, give one final stir, then plate and sprinkle with sliced chives.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g