Chicken and Noodle Stir-fry
- 12 oz (350g) fresh Asian egg noodles or fresh fettucine
- 3 tbsp vegetable oil
- 2 skinless boneless chicken breasts, cut into bite-sized pieces
- ½ red, green, and yellow or orange bell pepper, seeded and sliced
- 4 oz (115g) shiitake mushrooms, quartered
- 1 tbsp peeled and shredded fresh ginger
- ½ cup chicken stock
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tsp cornstarch
- Few drops of Asian sesame oil
- 2 tbsp sesame seeds, for garnish
- Wok or large frying pan
- Produce
- Bell pepper, red green, and yellow or orange (1/2)
- Ginger, fresh (1 tbsp)
- Shiitake mushrooms (4 oz)
- Meat
- Chicken breasts, skinless boneless (2)
- Canned Goods
- Chicken stock (1/2 cup)
- Condiments
- Ketchup (2 tbsp)
- Soy sauce (2 tbsp)
- Cooking & Baking
- Cornstarch (1 tsp)
- Sesame oil, Asian (3 drops)
- Sesame seeds (2 tbsp)
- Vegetable oil (3 tbsp)
- Pasta & Grains
- Egg noodles or fresh fettucine, fresh Asian (12 oz)
- Other
- Wok or large frying pan
Preparation
Read recipe preparation on cookstr.com
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Published August 5, 2011 (1 year ago).
4 people saved this recipe.
