Recipe noodles with chicken and vegetables

Today's is an ideal recipe for day to day: An original recipe without complications and with a lot of flavor! These chicken and vegetable noodles are brought to you by Patri, from Sabores&Momentos , and I'm sure you'll love them.

Fleur de ligne Tokyo Design porcelain bowl and Wok Le Creuset pan

Today I bring you a quick recipe, which is prepared in no time, and balanced as it gives us the contribution of carbohydrates, proteins and vitamins from pasta, chicken and vegetables.

You already know that my cuisine is primarily seasonal, and asparagus in its two varieties, white or green, is at its best. Today I wanted to bring you the green asparagus, accompanied by mushrooms and this simple but tasty oriental-style sauce, which will conquer you. Prepared in the wok, the food preserves a greater contribution of vitamins and nutrients, since we play with the high temperature it reaches and the little oil it needs so that the food remains juicy and just right. So there is no excuse to prepare this simple and quick recipe this spring, with which you can play with the versatility and flexibility of the ingredients that you add. I hope you like it!

Ingredients

(for 2 persons)

• 150gr of thin egg noodles (or the ones you like the most)
• Vegetable oil
• 2 minced garlic cloves
• 175gr of chicken meat cut into thin strips (thigh or breast)
• 75gr of mushrooms to taste (I used Portobello mushrooms and mixed mushrooms)
• 1 bunch of green asparagus
• 2 spring onions cut lengthwise
• Pinch of salt
• Pinch of grated fresh ginger (to taste)
• A few sprigs of cilantro to decorate
• Sesame seeds

for the sauce

• 1 tablespoon of cornmeal (Maizena)
• 1 and ½ tablespoons soy sauce
• 1 tablespoon sesame oil
• ½ tablespoon Chinese rice wine or dry sherry (optional)
• 1 teaspoon brown sugar
• 100ml of vegetable broth

Elaboration

1. Mix the corn flour, the soy sauce, the sesame oil and the Chinese liquor (if you want to use it) until it forms a paste. Then add the sugar and broth, stir and reserve.
2. In a cocotte -type pot, bring water to a boil.
3. Separately, in our wok pan we heat 2 tablespoons of oil over high heat. Add the minced garlic and chicken and sauté for 2-3 minutes. Then add the rest of the ingredients, the mushrooms, the cleaned and chopped asparagus, the spring onion (and any other vegetables you feel like adding). Sauté for a couple of minutes and add the sauce, salt to taste and grate a couple of centimeters of fresh ginger (if you like). Bring to a boil, stirring, and immediately lower the heat to low power. When we see that the sauce begins to thicken, turn off and reserve while we prepare the noodles.
4. Following the instructions on the package, cook the noodles in boiling water and then drain.
5. We serve the noodles and on them we add the vegetables with sauce. Decorate with a few sprigs of coriander and sesame seeds and ready to sit at the table to eat.

T&G acacia wood cutting board and Pallarès carbon iron knife

NOTE: Tokyo Design bowls have been designed in Japan, ideal for all types of oriental food, and also have an assortment of beautiful Japanese chopsticks.