Stir-fried chicken & noodles



The term lo mein means �stirred noodles�. Lo mein noodles are usually stirred with a sauce made from soy sauce and other seasonings. Many vegetables can be mixed in and roast pork, beef, chicken and even shrimp are often added.

This dish is ideal for a weeknight dinner, or when you feel like a simple meal. A melange of colorful and crispy vegetables make this dish wholesome and very tasty!

Ingredients: (serves 4)
4 packs instant wheat noodles (100 g each)
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 big onion, sliced
2 carrot, julienned
2 cups cabbage, shredded
3 boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 tsp of fresh ginger, peeled and thinly sliced
1-2 tbsp of soy sauce
salt to taste
sesame oil

In a large nonstick skillet or wok, heat 2 tbsp of sesame oil, toss the chicken and the ginger and stir-fry for 5 minutes or unitl browned. Remove and keep warm. Stir-fry peppers and carrots in remaining oil for another 5 minutes. Add cabbage, onions and garlic; stir-fry 3 minutes longer or until vegetables are crisp-tender.

Meanwhile, bring salted water to boil in a pot. Add the noodles and cook for 2 mn only. Place them in cold water to stop the cooking process. Drain.

Stir the noodles into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Add the soy sauce, season with salt and mix.



Nouilles saut�es au poulet et aux l�gumes

Ingr�dients: (4 personnes)
400 g de noodles (nouilles asiatiques)
1 poivron vert, coup� en lamelles
1 poivron rouge, coup� en lamelles
1 poivron jaune, coup� en lamelles
1 oignon, coup� en lamelles
2 carottes, coup� en julienne
2 tasses de chou, coup� en lamelles
3 filets de poulet, coup� en lamelles
3 gousses d'ail, �minc�es
2 cac de gingembre frais, �minc�s
1-2 cas de sauce soja
sel, selon go�t
Huile de s�same

Dans une grande po�le anti-adh�sive ou dans un wok, faites chauffer 2 cas d'huile de s�same et faites sauter le poulet avec le gingembre pour 5 mn ou jusqu'a ce que le poulet soit cuit. R�servez. Dans la m�me po�le, faites revenir les poivrons et les carottes environ 5 mn. Ajoutez le chou, l'oignon et l'ail. Faites revenir le tout environ 3 mn jusqu'a ce que les l�gumes soient cuits.

Pendant ce temps, faites bouiller de l'eau sal�e et faites cuire les noodles environ 2 mn. Placez les ensuite dans de l'eau froide pour stopper la cuisson et �gouttez.

Ajoutez les noodles aux l�gumes. Ajoutez le poulet, laissez cuire qlq minutes.
Ajoutez la sauce soja et assaisonnez de sel. M�langez.

Comments

Post a Comment

Popular posts from this blog

Falafel

Image
I cannot say enough about falafel, those gloriously seasoned fried balls are a staple of Middle-Eastern food. Falafel, is thought to be originated from Egypt, where the dish is widely known as ta'amiya in the Cairo dialect. Falafel were eaten for Lent by the Copts of Egypt. They�ve since made their way through the Middle East in various guises, most popularly in Syria, Lebanon and Jordan. In case you've never tasted them, falafel is a vegetarian dish, made from a mixture of ground chickpeas and/or fava beans, rolled into walnut-sized balls or patties and deep-fried until browned and crisp on the outside, yielding to a fluffy interior. Some recipes call for fava beans instead of chickpeas, or half fava beans half chickpeas, or only chickpeas. Now, the common theme is that dried beans should be soaked in cold water overnight but not cooked, they are only ground into a paste. In Lebanon, falafel are wrapped in pita bread along with chopped herbs, pickles and a tahini sauce. If yo...
Read more

Mini Pommes Anna

Image
Pommes Anna is a classic French dating back to 19th century, it only calls for four ingredients; thinly sliced potatoes, melted butter, salt and pepper! A very simple recipe, yet delicious! The potatoes are layered originally into a pan, then baked in the oven or fried on the stove. The result is a circular potato cake that may be cut into slices. The tender and crispy golden layers of potatoes make a perfect side dish. Well, according to Wikipedia, � The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugl�r� , a pupil of Car�me , when Dugl�r� was head chef at the Caf� Anglais , the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), or Anna DesLions". This simple recipe is all in the preparation and presentation, and the use of t...
Read more