- Prep Time 20 min
- Cook Time 40 min
- Score 8/10
Noodles are pasta. Spaghetti so to speak, but not like any spaghetti that you find in the supermarket and that take you to Italia. Noodles are Chinese pasta and are nowadays spread and know around the world.
You can cook almost anything with noodles: you can fry them and add just a tomato sauce, you can make noodle soup, we can make instant noodles (a very common dish in Asia) and the list can go on.
More about Noodles in the Good to know page.
Take a look at the ingredients:
- Chinese brown rice noodles - 250 gr
- Chicken - 500 gr
- Carrots - 1 piece
- Peas - 300 gr
- Onion - 1 piece
- Balsamic vinegar
- Soy sauce
- Olive oil
- Salt, pepper, herbs
- Worcestershire sauce
Instruments for this recipe:
How I did it:
Noodles first! Put water into a pot and let it boil. Then, add the noodles and a touch of balsamic vinegar (one spoon). Let them boil for 10-15 minutes. Now you need to be careful not to boil them too much.
Making crunchy vegetables: The vegetables were all fresh purchased and I did not let them a minute longer until cooking. Remember: if the vegetables are cooked fresh they will keep that moisture content. After washing the vegetables I chopped the onion and carrots in small pieces so that they cook evenly. I first steamed the vegetables for 10 minutes, then added salt, pepper and bay.
The chicken: I sliced the chicken and into rectangle pieces so that they also cook evenly and more crunchy. I seasoned the meat with: salt, pepper, sweet paprika and oregano. I added them into the wok in which I added 3 drops of olive oil. While they were in the wok, I dropped 3-4 drops of soy sauce.
Back to the noodles: I watched the noodles and they were ready, beautiful smell. I put them aside, let them rest.
Adding the vegetables and the noodles: …were cooking and smelling great. I added some balsamic vinegar (3/4 spoon) 5 minutes after, I removed the vegetables from the pot and put them in the wok, along with the meat (that started cooking 10-12 minutes before). I then added 3 drops of Worcestershirer sauce. I drained the noodles and then added salt and pepper. 3 minutes after I added the noodles in the wok, along the crunchy vegetables and the meat that needed only 5 minutes more to be cooked well. I seasoned the dish with oregano and it all smelled … delicious.
Last but not least: the plating I took the rectangle plate and added about 2 spoons of the dish: noodles + crunchy vegetables + chicken meat. Nothing special in plating, but enough so that it greets the eye. And there you have…chicken noodles.