February 03, 2012

Shanghai Noodle Chicken

Chicken noodle stir-and-fry. For a quick and easy supper, I like to wash and slice vegetable ahead of time and set them in the fridge until I'm ready for cooking. That way everything is ready and supper is done in no time.

2 tbsp. oil plus 1 tbsp.
1 onion, sliced
2 cups julienne sliced carrots
1 cup sliced celery
1/2 red or orange pepper, sliced
2 cup broccoli flowerets
2 cups sliced white mushrooms
1/2 tsp. salt
4 cloves garlic, minced
1/2 tsp. ginger
1-1/2 cups shredded chicken breasts
2 tbsp. soy sauce
1 pkg. thick, Shanghai  noodles


Place 2 tablespoons of oil in a deep frying pan. Add sliced onions, then, carrots and celery; cook for a few minutes; add peppers, broccoli and mushrooms. Add salt and cook until vegetables until just  tender. Remove from heat; set aside.
In a large skillet place 1 tablespoons of oil. Add garlic and sauté for 1 minutes. Stir in ginger; add chicken and cook until no longer pink inside.

Cook noodles according to package instructions. Mix with the chicken; add the soy sauce add a splash of water if needed), and cook together for one or two more minutes.

Remove from heat and toss together with the veggies. Serve.

Serves: 4 people

Leia’s Culinary Treasures

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