Chicken with vegetables and Chinese noodles
Chicken with vegetables and Chinese noodles is easy to prepare, but it requires a bit of organization: the meat needs to be marinated for a few hours, and the dehydrated mushrooms must be boiled separately before they go into the wok. Otherwise, the preparation is quick. The browned chicken, vegetables, mushrooms, and noodles are combined at the end with soy sauce and, if necessary, a little chili. It is a suitable recipe for an everyday meal, especially when you have a mix of frozen vegetables on hand. Quick Info Total time: approximately a few hours, including marinating the chicken Actual preparation time: about 25-30 minutes Cooking time: about 20-25 minutes, depending on the order in which you work Servings: the number of servings is not specified in the original recipe Difficulty: easy Recipe type: chicken with vegetables in a wok and Chinese noodles Ingredients 1/2 chicken breast Soy sauce, for marinade and final seasoning Knorr concentrated chicken powder Salt Pepper Garlic powder Olive oil 1/2 bag, approximately 100 g, frozen Chinese vegetable mix 1 small can of dehydrated Chinese mushrooms 1 bag of Chinese wheat noodles Chili, optional or to taste Approximately 1 cup of chicken broth Preparation method 1. Marinate the chicken Cut the chicken breast into small strips. Place the meat in a bowl and add salt, pepper, garlic powder, concentrated chicken powder, soy sauce, and a little olive oil. Mix well so that all pieces are coated. Cover the bowl and let the chicken sit in the fridge for a few hours before cooking. Marinating is important here, as the small strips of meat quickly absorb the flavors of the ingredients. 2. Cook the chicken Heat a little olive oil in a pan and add the chicken strips. Cook them, stirring occasionally, until they are almost fully browned. Gradually pour in the chicken broth and let the meat simmer until the liquid reduces slightly. There is no need to add all the broth at once. When the chicken is cooked and there is a little sauce left in the pan, remove the pan from the heat. 3. Cook the vegetables In a wok or a high-sided pan, add a little olive oil again. Add the frozen Chinese vegetable mix. Sauté the vegetables, moving the pan occasionally or stirring gently. Let them cook for about 10 minutes until they soften. It’s best not to leave them stationary for too long, as they may stick to the pan. 4. Prepare the mushrooms While the vegetables are cooking, bring water to a boil in a pot. When the water starts to boil, add the dehydrated mushrooms. Let them simmer on low heat for about 10-15 minutes. After boiling, drain them and rinse under cold water. Add the mushrooms to the vegetables in the pan and mix. 5. Prepare the noodles Bring water to a boil again. When it boils, add the Chinese wheat noodles and cover the pot. Turn off the heat and let the noodles sit in the hot water for about 4-5 minutes. After this time, remove them to a bowl. Keep the time as close to the recipe's indication as possible, as noodles left in water for too long can become overly soft. 6. Combine all ingredients Add the chicken along with the remaining sauce to the vegetables and mushrooms in the pan. Gently mix so as not to crush the vegetables or break the noodles when adding them. Taste and adjust with soy sauce or chili if needed. Finally, pour the chicken and vegetable mixture over the noodles and serve the dish hot. Why I make this recipe often It’s a practical meal when I want to use frozen vegetables and prepare something in a relatively short time. There is no need to chop several types of vegetables, and the chicken can be marinated in advance. The flavor can be easily adjusted at the end with soy sauce and chili. Additionally, the chicken, vegetables, and noodles come together in one hearty dish without the need for a separate side. Tips Cut the chicken into strips as close in size as possible. This way, the pieces will cook approximately at the same time, and some won’t be undercooked while others dry out. Add the chicken broth gradually over the almost browned meat. The goal is for the chicken to remain with a little sauce, not to boil in a large amount of liquid. Frozen vegetables can be added directly to the pan without needing to thaw them first. During cooking, they will soften and release some water themselves. The mushrooms must be boiled and rinsed before being added to the wok. After draining, let them dry well to avoid diluting the vegetable sauce too much. The noodles should be kept in boiling water with the heat turned off, according to the steps in the recipe. Stir them or remove them after 4-5 minutes to prevent them from becoming too soft. Before adding more salt at the end, taste the dish. Soy sauce and concentrated chicken powder are already salty. Substitutions If you don’t have prepared chicken broth, the recipe uses about one cup of chicken broth, so this needs to be available before starting to cook. No other substitution for this ingredient is indicated in the source. The frozen Chinese vegetable mix can be used directly from the bag, in the specified amount of about 100 g. To maintain the flavor of the recipe, it is preferable to use a vegetable mix intended for Chinese dishes. Variations The amount of chili can be adjusted depending on how spicy you want the dish to be. You can add it at the end after tasting the chicken and vegetables. Soy sauce is used both in the chicken marinade and at the end, only if needed. This way, you can better control the salty flavor of the dish. If you want the flavor of the chicken to be more defined, respect the marinating time of a few hours and do not skip the refrigerator stage. The recipe is designed for small strips of chicken, not for large pieces. Serving ideas Serve the chicken with vegetables over the boiled noodles immediately after combining the ingredients. The dish can be eaten simply with a fork or with chopsticks if you prefer that style. The remaining sauce from the chicken is mixed in at the end with the vegetables and noodles, so there is no need for a separate sauce for serving. Frequently asked questions Can I skip marinating the chicken? Marinating for a few hours is part of the recipe and helps the meat absorb the flavors of soy sauce, garlic, and spices. If time does not allow, the chicken can be cooked without this step, but the flavor will be less intense. Can I use another type of noodles? The recipe is written for Chinese wheat noodles. To maintain the texture and preparation steps, use the noodles indicated on the product packaging. If the type of noodles differs, the cooking time in water may not be the same. When do I add chili? Chili is added at the end, along with soy sauce, if you feel the dish needs a spicy flavor. It’s easier to adjust the amount after tasting. Why are the mushrooms cooked separately? The mushrooms are dehydrated and need to be boiled for about 10-15 minutes before being added to the vegetables. After boiling, they are drained and rinsed with cold water. Can I put the chicken directly over the noodles? In the recipe, the chicken is first mixed with the vegetables and mushrooms, along with the remaining sauce in its pan. Only then is the mixture poured over the noodles so that the sauce distributes better. Nutritional values The values are approximate since the recipe does not specify the exact weight of the chicken breast, the amount of oil, the volume of soy sauce, and the weight of the noodle bag. If the dish is divided into two servings, one serving may have approximately: 450-650 kcal 30-40 g protein 55-80 g carbohydrates 12-22 g fats The values can vary quite a bit depending on the amount of noodles, oil, and soy sauce used. The noodles contribute the most to the carbohydrate intake, while the chicken contributes to protein. For a more accurate estimate, the weights on the packaging and the actual quantities used in cooking would be needed. Storage and reheating If there’s leftover food, let it cool and store it in the fridge in a closed container. It is best consumed within the next 1-2 days, as the noodles absorb the sauce and become softer over time. When reheating, heat only the portion you want to eat. The chicken and vegetables can be reheated, but the noodles do not have the same texture as when freshly prepared. If the dish seems dry, mix it well during reheating to redistribute the remaining sauce.
Preparation
The chicken breast is cut into small strips and marinated with salt, pepper, Knorr powder concentrate, garlic powder, soy sauce, and a little olive oil. We cover the dish and refrigerate it for a few hours before cooking. In a pan, we add olive oil and the chicken, stirring. When it is almost browned, we gradually add chicken broth. We let it simmer until reduced, then set aside. In a wok or a high-sided pan, we add more olive oil and the frozen vegetables. We stir occasionally and let them soften for about 10 minutes, shaking the pan frequently. Meanwhile, we bring water to a boil and add the dehydrated mushrooms when it boils. We let them simmer on low heat for about 10-15 minutes. We strain and rinse them with cold water. We add them to the vegetables in the pan. For the noodles, we bring water to a boil, and when it boils, we add the noodles and cover the pot. We turn off the heat and let it sit for about 4-5 minutes. Then we transfer them to a dish. Over the vegetables in the pan, we add the chicken with the sauce left and mix gently, adding soy sauce and chili if needed, then pour everything over the noodles. Enjoy your meal!! (Don't forget the chopsticks if you like to eat with them)
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