Wok rice noodles. Wok noodles with vegetables and mushrooms (cooked using the iCookTM wok pan)

A simple recipe for wok noodles with vegetables and chicken has appealed to many gourmets. It was appreciated not only by real experts in Asian cuisine, but also by all spicy lovers. A dish for the preparation of which a special wok pan is needed, very tasty and satisfying. For its variations, you can use mushrooms, mixtures of vegetables, rice, seafood, noodles. But the feature is a combination of many components. Easy and simple at home, make spicy wok noodles with chicken and vegetables.

Cooking time - 1 hour.

Servings Per Container - 2

Ingredients

To make wok noodles, you need the following set of products:

sweet bell pepper - 160 g;
noodles - 370 g;
carrots - 160 g;
chicken fillet - 400 g;
garlic - 3-3.5 cloves;
tomato - 2 pcs.;
vegetable oil - 50 ml;
onions - 160 g;
soy sauce - 155-170 ml.

How to Cook Wok Noodles with Chicken and Vegetables

Using a step-by-step recipe with a photo, cooking an Asian dish will not cause difficulties.

First you need to prepare all the necessary ingredients.

It is worth starting with the preparation of chicken fillet. The meat should be cut into thin sticks. Their length should be approximately 6 cm.

Slices of chicken should be placed in a deep bowl and pour them with soy sauce. Harvesting should be marinated for half an hour. This will make it more tender.

Next you need to do onions. It is cleaned and cut in half rings. Peel the carrots and cut them into long sticks.

It is necessary to cut tomatoes into small cubes. Then slices need to chop the pepper.

Now it's the turn of garlic. It should be chopped finely and finely and transferred to a wok pan that is very hot with oil. The blank must acquire a golden hue.

Carrots and pickled meat are also sent here. They must be fried for several minutes. A golden crust should appear on the fillet. In the meantime, it is worthwhile to put the noodles in a separate ladle.

Slices of sweet pepper should be fried in a total mass. The vegetable should become soft.

Now tomatoes, onions are spilling out here. The mass languishes on fire for 8-10 minutes. The main thing is not to overdo it. Otherwise, the mixture will fall apart.

Noodles cooked to an al dente state are transferred to the resulting mixture. Wok noodles are fried for another 5-6 minutes.

If desired, the finished dish is decorated with slices of pepper and finely chopped greens.

Wok noodle recipes with vegetables and chicken

Choose the best original wok noodle recipes on the website's website. Try the variation with mushrooms, different types of meat, herbs, multi-colored bell peppers, zucchini, green beans and other vegetables. Enjoy the rich taste of noodles with a variety of sauces. Substitute vegetables with seafood.

Cooking Asian dishes will not do without a round wok pan. Cooking in a wok takes less than 15 minutes, because the dishes are: healthy (products almost do not lose vitamins and nutrients) since the ingredients are fried for 1-3 minutes; not greasy (a small amount of oil is enough for frying). The meat and vegetables in the wok are crispy, particularly aromatic and mouth-watering.

The five most commonly used ingredients in wok noodle recipes are:

Interesting recipe:
1. Boil the noodles.
2. Cut the meat of the bird into long sticks.
3. Finely chop the ginger, onion, garlic, pod of hot pepper.
4. Stir the chicken with chopped spices, add the olive oil, soy sauce. Allow to marinate for about an hour.
5. Cut the carrots, zucchini and multi-colored sweet pepper into long strips, green beans with 3 cm slices.
6. Put the pickled meat in the preheated wok. Stir fry constantly.
7. After a couple of minutes, add the vegetables.
8. Fry for another 3-4 minutes.
9. Season with soy sauce and pepper.
10. Put the boiled noodles into the meat and vegetable mixture.
11. Fry until final readiness a couple of minutes.
12. Serve to the table.

The five fastest wok noodle recipes:

Useful Tips:
. Boil the noodles either before or in parallel with the preparation of the remaining ingredients. Seafood, meat and other ingredients should be hot at the time of mixing with the noodles. The very main component at this stage is already well dried.
. The noodles are always laid out last in the wok and warmed up with all the other components for no more than 2-3 minutes.

If you have chicken breast (chilled or frozen) waiting in the refrigerator, then it's time to cook it in a wok with vegetables.The main thing in this recipe is the presence of the wok in the kitchen. Everything else is a simple matter, cooking this dish will take you no more than half an hour. If desired, you can also boil rice noodles with this dish.

To prepare a dish for 4 people, we need:

1 chicken breast

1/2 bell pepper

1/2 medium carrot

½ onions or green onions

1-2 cloves of garlic

1 tbsp chopped ginger root

Chili or cayenne pepper (optional)

2-3 tbsp. tablespoons refined vegetable oil

1-2 teaspoons sesame oil

For marinade sauce:

2 tbsp. tablespoons of soy sauce (better - Teriyaki)

1 tbsp. spoon of fish sauce

1 tbsp. a spoon of oyster sauce

1/2 teaspoon sugar

1/4 chili peppers

If you didn’t have fish or oyster sauce at hand - it doesn’t matter. You can do only soy sauce. Accordingly, we take not 2, but 4 tablespoons.

How to cook

1. 30 minutes before the start of cooking we take out the breast from the refrigerator. If we use a frozen breast, you need to move it from the freezer from the coldest compartment of the refrigerator in advance (per day) (the optimum temperature for defrosting meat and also for storing it is 4 degrees).

2. Cut the breast along - parallel to the cutting board - with a knife. Then cut into small strips each of the layers (0.5-1 cm thick - no more).

I know two options for making breasts in a wok.

The firstimplies a preliminary marinade of meat in our mixture: put the chopped meat of the breast in a suitable container (the best option is a food container with a lid), pour our mixture of sauces there, close it tightly with a lid, shake it a couple of times and send it to marinate in the refrigerator ..

Second - roasting meat without pickling. In this case, I advise you to pre-grease the pieces of meat with vegetable oil so that they do not stick to the walls of the wok.

3. Cut carrots and peppers into thin strips, onions into thin half rings. But it is better not to grind ginger and garlic, otherwise they can burn in a wok.

4. We heat the oil in a wok. You can use refined vegetable oil (sunflower, corn, etc.), or grape seed oil. They have a high smoke temperature - what you need to cook in a wok.

5. Separately, fry vegetables. You can first garlic, ginger, onion for half a minute in a wok for flavoring. Next, take them out with a slotted spoon in a plate. Throw carrots, then pepper.

During frying, do not forget to regularly mix vegetables with a slotted spoon / spatula in a wok. The same goes for meat. The process of frying each ingredient is quick - a couple of minutes - and you can take it out.

6. Fry the meat at the very end. I prefer not to mix vegetables with meat until serving, especially with sauce, so that vegetables do not lose their crispiness, saturated with oil.

7. If desired, separately put on fire water in a pan - to prepare rice noodles. Pour the noodles with boiling water (it is better to follow the instructions on the packaging and strictly observe the cooking time of the noodles).

8. The turn came to our marinade sauce. Carefully pour it into the wok for meat, it is advisable to dilute it with boiling water or vegetable broth.

If the roasting of ingredients takes place on high heat (the maximum possible on your stove), then after adding the sauce to the meat, the fire can be reduced to a minimum. There is enough residual heat to complete the cooking process.

9. I mix noodles and vegetables with the sauce directly when serving. The serving method is at your discretion. You can use sticks and Chinese dishes, you can use ordinary forks and plates.

Bon Appetit!