Noodles are ideal for a quick meal, because they are always ready quickly.
Ingredients
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120 grams (udon) noodles
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150 grams of mushrooms
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1 clove of garlic
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1 pak choi
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200 grams of chicken breast
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2 tablespoons cornflour
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2 tablespoons sunflower oil
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2 tablespoons sherry or rice wine
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1 tablespoon soy sauce
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½ tablespoon (toasted) sesame seeds
Preparation
Cook the noodles according to package directions. Cut the mushrooms into slices. Chop the garlic. Cut the pak choi into strips (including the leaf). Cut the chicken breast into strips and sprinkle with salt, pepper and cornflour. Heat the oil in a wok or frying pan and stir-fry the chicken until brown on all sides. Add the mushrooms and pak choi and stir fry for 3 minutes. Add the sherry and soy sauce and heat for a further 2 minutes. Stir in the noodles and garnish with sesame seeds.
noodles
There are many types and each type has its own preparation method and cooking time. Look at the packaging.
Udon noodles: thick, light-colored, soft Japanese noodles. Made from wheat flour.
Soba noodles: light brown colored flat noodles from buckwheat flour, also of Japanese origin.
Taste a bit nutty. Naturally gluten free.
Glass noodles: very thin and translucent noodles, made from the flour of mung beans. Gluten free.
Egg noodles: round, light-colored noodles made from wheat flour and egg. This is often in ready-to-eat noodle soup.
Mihoen: very thin noodles made from rice flour. Gluten free.
Rice noodles: thick and flat, made of rice flour. Gluten free.
Number of persons
2
Duration
15 minutes
