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Chicken Stir-Fried Noodles with Crunchy Vegetables
A quick stir-fry of chicken, vegetables cut into julienne and Chinese noodles finished with soy sauce. While the noodles cook in the Microwave Pasta Maker, the Chef Series Wok heats up enough to keep the vegetables crunchy.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 30 min
Ingredients
Method
Soak the mushrooms for 30 minutes in hot water, in a small Tupperware bowl 300 ml. Drain and cut into thin strips.
Drop the noodles into the Tupperware Microwave Pasta Maker with 1.2 l (5 cups) water and the salt. Microwave at 800 W for the time given on the packet (usually 2 to 4 minutes), plus 5 minutes. Drain, rinse briefly under cold water and toss with 25 ml (1 1/2 tbsp) of the oil.
Cut the chicken into thin strips with a chef's knife. Cut the courgette and carrots into julienne on the Mandoline.
Heat the rest of the oil over high heat in the Tupperware Chef Series Wok 4.2 l and sear the chicken for 3 to 4 minutes. Lift it out and set aside.
In the same wok, stir-fry the carrots and mushrooms for 2 minutes, add the courgette and cook for 2 minutes more.
Pour in the soy sauce, return the chicken to the wok and add the bean sprouts and noodles. Toss gently for 1 minute over the heat, season with salt and pepper and scatter with chives.
