Stir‑Fried Chicken and Vegetable Noodles

Ingredients

• 500 g Chicken breast (cut into 2 cm cubes)
• 45 ml Salty soy sauce (3 c. à soupe)
• 15 g White sugar (1 c. à soupe)
• 30 ml Nuoc mam (fish sauce) (2 c. à soupe)
• 5 g Fresh ginger (finely grated)
• 2.5 g Ground black pepper (½ c. à café)
• 15 ml Sesame oil (1 c. à soupe)
• 30 ml Table oil (or vegetable oil) (2 c. à soupe)
• 150 g Red bell pepper (cut into strips)
• 100 g Medium onion (sliced)
• 200 g Button mushrooms (sliced)
• 100 g Carrot (julienne)
• 300 g Egg noodles or rice noodles (uncooked)
• 10 g Fresh coriander (chopped, for garnish)
• 5 ml Rice vinegar (1 c. à café (optional, to balance the sauce))

Instructions

1. Prepare the Marinade

   In a bowl, mix the soy sauce, sugar, nuoc mam, grated ginger, black pepper and sesame oil.

   Time: PT5M

2. Cut the chicken and marinate

   Cut the chicken into 2 cm cubes, place in the bowl of marinade, coat well and let rest in the refrigerator for at least 2 hours.

   Time: PT2H10M

3. Prepare the vegetables

   Wash and cut the bell pepper, onion, mushrooms and carrot into thin strips or julienne.

   Time: PT10M

4. Cook the chicken

   Heat 1 c. à soupe of table oil in the wok over high heat, add the chicken with its marinade and brown for 10 minutes until well golden and cooked through.

   Time: PT10M

   Temperature: feu vif

5. Cook the vegetables

   Push the chicken to the side, add the remaining oil, then the vegetables. Stir‑fry for 10 minutes, stirring regularly until they are tender‑crisp.

   Time: PT10M

   Temperature: feu moyen‑vif

6. Add the noodles and sauce

   Stir in the dry noodles, the remaining sauce (or a sweetened soy/nuoc mam mixture), and the spoon of rice vinegar. Stir‑fry for 6 minutes adding a little water if the noodles absorb too quickly.

   Time: PT6M

   Temperature: feu moyen

7. Finishing and serving

   Remove from heat, sprinkle with chopped fresh coriander and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

712

Protein

30 g

Carbohydrates

61 g

Fat

13,5 g

Fiber

5 g