Recipe noodles with chicken and vegetables

Today's recipe is perfect for everyday: an original recipe without complications and with lots of flavour! 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 Le Creuset Wok frying pan

Today I bring you a quick recipe, which is prepared in a flash, and balanced as it provides us with the contribution of carbohydrates, proteins and vitamins from the pasta, chicken and vegetables.

You already know that my cooking is primarily seasonal, and asparagus in its two varieties, white or green, are at their best. Today I wanted to bring you green asparagus, accompanied by mushrooms and this simple but tasty oriental-style sauce, which will win you over. Prepared in a 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 is juicy and at its best. So there is no excuse not to prepare this simple and quick recipe this spring, with which you can play with the versatility and flexibility of the ingredients you add. I hope you like it!

Ingredients

(for 2 people)

• 150gr of thin egg noodles (or whatever you like best)
• Vegetable oil
• 2 cloves of garlic, minced
• 175g chicken meat cut into thin strips (thigh or breast)
• 75gr of mushrooms to taste (I used Portobello mushrooms and a variety of 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 corn flour (Maizena)
• 1 ½ tablespoons of soy sauce
• 1 tablespoon sesame oil
• ½ tablespoon Chinese rice wine or dry sherry (optional)
• 1 teaspoon brown sugar
• 100ml vegetable broth

Elaboration

1. Mix the corn flour, soy sauce, sesame oil and Chinese liqueur (if you want to add it) until it forms a paste. Then add the sugar and the broth, stir and set aside.
2. In a cocotte- type pot, we put water to boil.
3. In a separate pan , heat 2 tablespoons of oil over high heat. Add the chopped 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 want to add). Sauté for a couple of minutes and add the sauce, add salt to taste and grate a couple of centimetres of fresh ginger (if you like). Bring to the boil, stirring, and immediately lower the heat to low. When you see that the sauce begins to thicken, turn off the heat and set aside while you 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 add the vegetables with sauce on top. We decorate with a few sprigs of cilantro and sesame seeds and we are ready to sit down 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.