Like the Asian
Quick Recipe: Quick fried noodles with egg, chicken and vegetables
Would you like a short vacation? With this quick recipe you travel to Asia for culinary delights – right in the middle of the hustle and bustle between food stalls and street food stands
© Larisa Blinova / Getty Images
Fried noodles with egg, chicken and vegetables – just like from the trusted Chinese snack bar. Prepared in no time at all, this lightning recipe is ideal for impatient gourmets.
China has a traditional cuisine that is diverse and multifaceted due to the resources of different regions. In addition to dumplings, dim sum and spring rolls, fried noodles should not be missing. The quick dish with colorful vegetables, eggs and meat is on the menu of the country’s typical food stalls. In China, food stalls on the street have been part of the food culture for 800 years. Here the food is prepared at lightning speed and cheap. This is also the case with this recipe, which is prepared in less than 20 minutes.
In order to get a food stall atmosphere in your own four walls, you don’t need much more than a wok and a good amount of garlic. While the Mie noodles are cooking in hot water, we chop ourselves up really warm – after all, Asian cuisine thrives on the variety of vegetables. Everything that the fridge has to offer goes into the wok. Peppers, carrots and mushrooms are particularly good, broccoli or sprouts also harmonize wonderfully with the aromatic sauce made from sesame oil and soy sauce.
Thanks to their strong, spicy aroma, dried shiitake mushrooms are ideal for Asian wok dishes. The Asian cultivated mushroom must be soaked in warm water before processing. Here it gives off part of its strong aroma to the soaking water, which is why it is ideal for later seasoning the dish. So be sure to catch some of the water when you pour it off. As one of the most commonly used spices in Chinese cuisine, garlic brings an authentic flavor to the dish. When fried, the leek unfolds its unmistakable aroma and, together with fresh ginger and spicy spring onions, provides a good deal of pep. We use tender chicken breast as a source of protein. Alternatively, tofu or shrimp bring variety to the home food stall.
Finally, the key to ultimate pasta happiness lies in the egg. Whisked with soy sauce and sesame oil, it thickens in the pan and coats the other ingredients with a fine, spicy layer. Voilà – served with fresh sesame, the dish is steaming on the kitchen table.
Recipe for quick fried noodles
ingredients
- 250 grams of mie noodles
- 6 dried shiitake mushrooms
- 6 spring onions
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- 1 red pepper
- 200 grams of carrots
- 200 grams of chicken breast fillet
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 eggs
- Salt pepper
preparation
- Bring a liter of water to a boil. Pour this over the mie noodles and leave to stand for five minutes. Pour off and drain.
- Pour 200 milliliters of boiling water over the mushrooms in a bowl and leave to soak for ten minutes.
- Drain, reserving 100ml of the soaking water. Remove the woody mushroom stalks, cut the caps into strips.
- Cut the spring onions into small pieces. Cut ginger into thin strips. Thinly slice the garlic. Core the peppers, cut the peppers and carrots into bite-sized pieces.
- Wash the chicken, pat dry and cut into very fine strips.
- Heat sesame oil in a wok over medium heat. Add the spring onions, ginger and garlic and sauté for two minutes.
- Add the chicken and brown while turning, season with salt and pepper. Add the pasta, mushrooms, carrots and diced peppers and fry. Deglaze with mushroom water.
- Mix a tablespoon of sesame oil with the soy sauce. Whisk the eggs and stir in the sesame and soy mixture. Pour over the noodles, stir in, fry briefly.
- Arrange the dish on plates, sprinkle with sesame seeds and serve immediately.