Créé avec l’IA
Tangy Five-Spice Chicken and Vegetable Noodles
35 min 526 kcal par portion Moyen
Ingrédients
4 Portions
- Chicken breast fillets500 g
- Dry egg noodles250 g
- Onion180 g
- Courgette300 g
- Bell peppers300 g
- Garlic15 g
- Dried oregano2 g
- Chinese five spice4 g
- Tomato passata250 g
- Paprika4 g
- Mixed herbs3 g
- Olive oil20 ml
- Light soy sauce50 ml
- Rice vinegar40 ml
Instructions
- 1
Prepare the ingredients: cut the chicken breast fillets into thin, bite-sized strips. Thinly slice the onion and bell peppers, cut the courgette into strips or half-moons, and finely mince the garlic.
- 2
Bring a large saucepan of water to a boil. Add the egg noodles and cook according to the package directions until just tender. Drain thoroughly and set aside.
- 3
In a small bowl, combine the light soy sauce, rice vinegar, tomato passata, Chinese five spice, paprika, dried oregano, and mixed herbs. Stir until evenly blended.
- 4
Heat 10 ml of the olive oil in a large wok or deep frying pan over medium-high heat. Add the chicken and stir-fry for 5–7 minutes, until browned and cooked through with no pink remaining in the center. Transfer the chicken to a plate.
- 5
Add the remaining 10 ml of olive oil to the same pan. Add the onion and stir-fry for 2 minutes. Add the courgette and bell peppers, then cook for another 4–5 minutes, stirring frequently, until tender-crisp.
- 6
Add the minced garlic and cook for 30 seconds, stirring continuously so that it does not burn.
- 7
Return the cooked chicken to the pan. Pour in the prepared passata, soy, vinegar, and spice mixture. Stir well and simmer for 3–4 minutes, until the sauce is hot and slightly thickened.
