Chicken noodles

Name: Chicken noodles
Ingredients: 300 g chicken breast; 30 ml soy sauce; 1 lemon; 5 ml sesame oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1500 ml water; 300 g dried wheat noodles; 2 bunches spring onions; 2 carrots; 1 small celeriac (300 g); 1 red pepper; 1 yellow pepper; 30 ml olive oil; 1 egg (optional); 1 tablespoon sesame seeds (optional)

Pasta/Pizza - Chicken noodles by Rafila L. - Recipia

Chicken noodles are usually served hot as a main course, with browned chicken and noodles tossed with vegetables. Lemon and soy sauce give them a salty, tangy flavor, while the vegetables stay slightly crisp. I serve them straight away, while the noodles are still piping hot. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 4. Approximately 525 kcal and 35 g protein per serving.

Ingredients

300 g chicken breast
30 ml soy sauce
1 lemon
5 ml sesame oil
1 teaspoon salt
1/2 teaspoon ground pepper
1500 ml water
300 g dried wheat noodles
2 bunches spring onions
2 carrots
1 small celeriac (300 g)
1 red pepper
1 yellow pepper
30 ml olive oil
1 egg (optional)
1 tablespoon sesame seeds (optional)

Preparation

1. Pat the chicken breast dry with paper towels and cut it into small pieces. Toss it with the soy sauce, lemon juice, sesame oil, salt and pepper, then leave to marinate for 10 minutes. 2. Boil the noodles in 1500 ml water for 11 minutes, until tender. Drain and leave them in a sieve. 3. Finely chop the spring onions. Peel the carrots and celeriac, then cut them into julienne strips along with the peppers. 4. Heat 30 ml olive oil in a wok and brown the chicken for 8 minutes, until no longer pink inside. 5. Add the vegetables and noodles to the wok. Cook everything together for 4 minutes, then, if using the egg, beat it and pour it over the mixture. Cook for 1 more minute, until set. Sprinkle with lemon zest and sesame seeds.

Notes

For a gluten-free version, use 300 g rice noodles and replace the soy sauce with 30 ml gluten-free tamari; wheat noodles and regular soy sauce contain gluten, while the optional egg is a separate allergen. Fresh noodles cook faster than dried ones, so check them before the time on the package. Cut the chicken into roughly equal-sized pieces so it cooks evenly. Sometimes the wok gets crowded and the chicken releases liquid; brown it in two batches, then return it to the wok. I prep the vegetables ahead of time, but start cooking when mealtime is close, because the noodles are best freshly stir-fried. A simple cucumber salad goes well on the side, without a heavy dressing. Leftovers keep in a sealed container in the fridge for up to 3 days. When reheating, add a tablespoon of water to the pan to loosen the noodles.