Chicken and Vegetable Noodle Recipe

Today's recipe is ideal for everyday cooking: an original, no-fuss recipe packed with flavor! These chicken and vegetable noodles are brought to us by Patri, from Sabores&Momentos, and I'm sure you're going to love them.

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

Today I’m bringing you a quick recipe that comes together in no time and is balanced, as it gives us the carbohydrates, protein, and vitamins from the pasta, chicken, and vegetables.

As you know, my cooking is mainly seasonal, and asparagus in both its white and green varieties is at its best right now. Today I wanted to bring you green asparagus, accompanied by mushrooms and this simple but delicious oriental-style sauce, which will win you over. When prepared in a wok, foods retain more vitamins and nutrients, since we work with the high temperature it reaches and the little oil it needs for the food to stay juicy and cooked just right. So there’s no excuse not to make this simple and quick recipe this spring, one that lets you play with the versatility and flexibility of the ingredients you add. I hope you enjoy it!

Ingredients

(serves 2)

• 150gr thin egg noodles (or whichever you like best)
• Vegetable oil
• 2 cloves garlic, minced
• 175gr chicken cut into thin strips (thigh or breast)
• 75gr mushrooms to taste (I used Portobello mushrooms and a mixed selection of mushrooms)
• 1 bunch green asparagus
• 2 spring onions, sliced lengthwise
• Pinch of salt
• Pinch of freshly grated ginger (to taste)
• A few sprigs of cilantro for garnish
• Sesame seeds

For the sauce

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

Preparation

1. Mix the cornstarch, soy sauce, sesame oil, and Chinese liqueur (if using) until a paste forms. Then add the sugar and stock, stir, and set aside.
2. In a saucepan like casserole bring water to a boil.
3. Separately, in our wok pan, 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’d like to add). Sauté for a couple of minutes and add the sauce, salt to taste, and grate in a couple of centimeters of fresh ginger (if you like it). Bring to a boil, stirring, then immediately lower the heat to low. When you see the sauce start to thicken, turn off the heat and set aside while we prepare the noodles.
4. Following the package instructions, cook the noodles in the boiling water and then drain.
5. Serve the noodles and top with the vegetables and sauce. Garnish with a few sprigs of cilantro and the sesame seeds, and it’s ready to sit down and eat.

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

NOTE: The Tokyo Design bowls have been designed in Japan, ideal for all kinds of Asian food, and also come with a selection of beautiful Japanese chopsticks.