1935. Kung Pao Chicken Noodles

I loved this recipe so much I made it two weeks in a row. Stir-fries are always a good place to maximize vegetable input, and this recipe is easy enough to replace instant noodles any day of the week.

Ingredients:

500g sliced chicken breast

½ tsp baking soda

1 Tbsp fresh grated garlic

1 tsp fresh grated ginger

sesame oil

750g shredded Asian vegetables

500g egg noodles

For the sauce:

3/4 cup soy sauce

1/2 cup oyster sauce

2 Tbsp vinegar

1 Tbsp fish sauce

freshly group pepper

1 cup water

Method:

Mix the sliced chicken and baking soda in a bowl and set aside for 15 minutes. In a pot, sear the chicken in the sesame oil until colored but not yet cooked through. add the grated garlic and ginger and saute for a minute more until fragrant. Add the sauce ingredients and stir, before adding the vegetables and cooked noodles. Stir until everything is coated and vegetables are half cooked but still crunchy. Serve immediately.

صحة و عافية