Chicken and Vegetable Noodle Recipe

Today's recipe is ideal for everyday: An original recipe without complications and full of flavor! These chicken and vegetable noodlesare 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 pan

Today I bring you a quick recipe that can be made in no time, and balanced since it provides carbohydrates, proteins and vitamins from the pasta, chicken and vegetables.

As you know, my cooking is primarily seasonal, and asparagus in both 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 that will win you over. Prepared in a wok, foods retain more vitamins and nutrients because we use the high temperature achieved and the small amount of oil needed so the foods stay juicy and perfectly cooked. So there's no excuse to make this simple and quick spring recipe, 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 whichever you prefer)
• Vegetable oil
• 2 garlic cloves, chopped
• 175gr of chicken meat cut into thin strips (thigh or breast)
• 75gr of mushrooms to taste (I used Portobello mushrooms and a mix of mushrooms)
• 1 bunch of green asparagus
• 2 spring onions sliced lengthwise
• Pinch of salt
• Pinch of freshly grated ginger (to taste)
• A few cilantro sprigs to garnish
• Sesame seeds

For the sauce

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

Preparation

1. Mix the corn starch, soy sauce, sesame oil and the Chinese liqueur (if using) until it forms a paste. Next add the sugar and the stock, stir and set aside.
2. In a pot like a casserolebring water to a boil.
3. Separately, in our wok pan heat 2 tablespoons of oil over high heat. Add the chopped garlic and the chicken and stir-fry for 2-3 minutes. Then add the rest of the ingredients: the mushrooms, the cleaned and chopped asparagus, the spring onion (and any other vegetable you want to add). Stir-fry for a couple of minutes and add the sauce, season with salt to taste and grate a couple of centimeters of fresh ginger (if you like). Bring to a boil while stirring and immediately lower the heat to low. When you see the sauce start to thicken, turn off the heat and set aside while you prepare the noodles.
4. Following the package instructions, cook the noodles in the boiling water and then drain.
5. Serve the noodles and top them with the vegetables and sauce. Garnish with a few cilantro sprigs and sesame seeds and you're ready to sit down at the table and eat.

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

NOTE: The Tokyo Design bowls were designed in Japan, ideal for all kinds of oriental food, and they also come with an assortment of beautiful Japanese chopsticks.