John Myers
Wok: Chicken from Wok with Fresh Vegetables and Mie Noodles
The perfect wok: chicken from wok with fresh vegetables and mie noodles recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast fillet
- 1 piece Red peppers
- 1 piece Green peppers
- 2 piece Onions
- 3 piece Carrots
- 3 piece Spring onions
- 2 hands Mung bean sprouts fresh
- 1 hand Bamboo shoot canned food drained
- 1 piece Pepperoni
- 250 g Mushrooms
- 1 piece Garlic clove crushed
- Oyster sauce, soy sauce, rice wine, salt, pepper, peanut oil for frying
- 454 g Mie noodles
- We start with the chopping: cut the vegetables into fine strips except for the sprouts, finely chop the pepperoni, clean the mushrooms and cut into thin slices. Cut the chicken breast fillets into fine strips.
- Bring the wok to working temperature, add a little peanut oil to the wok and cook the vegetables and meat in individual steps, so cook each type of vegetable individually. The fried portions are collected in a second wok. Deglaze each with a little soy sauce (dose carefully!), Oyster sauce and a little water (approx. 3 – 4 tablespoons per roasting course). Add the pepperoni and garlic to the last serving of vegetables. Season the meat with salt and pepper and fry in portions. Deglaze again with soy and oyster sauce. The last portion of meat is first deglazed with rice wine and only then with the two sauces.
- Bring the water to the boil, cook the pasta according to the package instructions (usually 3 minutes) and rinse.
- The vegetables and meat are now properly heated again and seasoned if necessary. Add the pasta and mix everything together nicely. If you can, you can eat with chopsticks;) Superkochhasi wishes a good appetite 🙂 Tomorrow comes a recipe for a delicious Sunday cake 🙂
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