Créé avec l’IA
Chicken Hakka Noodles
30 min 590 kcal par portion Moyen
Ingrédients
4 Portions
- boneless chicken breast200 g
- egg noodles200 g
- shredded cabbage1 cup
- sliced bell peppers1 cup
- sliced carrots0,5 cup
- soy sauce2 tablespoons
- oyster sauce1 tablespoon
- vegetable oil1 tablespoon
- minced garlic1 teaspoon
- minced ginger1 teaspoon
- chili sauce1 teaspoon
- chopped green onions2 tablespoons
Instructions
- 1
Begin by slicing the boneless chicken breast into thin strips.
- 2
Cook the egg noodles according to the package instructions, then drain and set aside.
- 3
Heat the vegetable oil in a large pan or wok over medium-high heat.
- 4
Add the minced garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
- 5
Add the sliced chicken to the pan and stir-fry until it is cooked through and no longer pink.
- 6
Add the shredded cabbage, sliced bell peppers, and sliced carrots to the pan, stir-frying for 2-3 minutes until the vegetables are slightly tender.
- 7
Stir in the cooked egg noodles, soy sauce, oyster sauce, and chili sauce, tossing everything together to combine well.
- 8
Cook for another 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauces.
- 9
