The wok made of Chinese noodles, vegetables and meat is very often on my table. It has long been one of our favorite dishes. Over the seasons, over the years, it evolves to become ever tastier. A little more of this, a tad of that… So here’s my latest version, with chicken and broccoli.
Preparing this kind of dish is really very simple. But it’s true the list of ingredients is long and the preparation of vegetables is tedious. I advise to take “a clerk”, and entrust him with this task in exchange for a big smile and the promise of a delicious meal. With me, it works! Otherwise, all you have to do is take your courage with both hands and your knife.
But, once the vegetables are ready, and that can be done in advance, preparing the wok only takes a few minutes.
Carrots and mushrooms are always there whatever the season. In this winter version, I chose broccoli. Later I will use red pepper and snow peas. I will also add spring onions…
One thing is certain, I will never get tired of it.
Chicken wok, vegetables and Chinese noodles:
1 small broccoli
2 chicken fillets
2 cloves garlic
1 small red pepper
1 piece of ginger
300 g button mushrooms
150 g Chinese egg noodles
4 tbsp soy sauce
1 tsp sugar
1 lime juice
Cut the broccoli and pre-cook it in salted boiling water for 1 minute.
Pass under cold water.
Cut the chicken into pieces.
Minced the onion.
Grate the garlic and ginger.
Finely chop the pepper.
Peel and cut the carrots into small sticks.
Clean and cut the mushrooms into slices.
Cook noodles according to package directions.
For the sauce, combine soy sauce, sugar and lemon juice.
Heat the wok over high heat. Pour a little oil, and cook the chicken. Add garlic, ginger and chilli. Mix and reserve in a dish.
Add a little oil to the wok and cook the onion for a minute. Add carrots and cook for 3 minutes.
Add the mushrooms and leave again cook for 3/4 minutes, still over high heat and stirring.
Add the fragrant chicken, noodles and sauce. To mix together.
This is ready after a minute.
Serve with roasted peanuts for a few minutes in the oven, with coriander and lime.
To finish: during my last visit to an Asian grocery store, I bought soy sauce, without really paying attention to what I was taking. Suddenly, I was very surprised to see that my sauce was very dark and really strong in taste. Inevitably, it was well marked on the “dark” bottle.
So I did some research on the subject and I read in particular This article of Margot. The sauce I used is precisely the one in the article, from the Pearl River Bridge brand. which reassured me about its quality. Yes, at one point, I wondered what it was that thing I had bought.
I finally find it very good for this kind of dishes.