Simple Asian noodles with chicken 4 servings 2 tablespoons of oil
250 g mushrooms cleaned and sliced
2 peppers cleaned and cut into strips
3 spring onions cleaned and cut into rings
500 g sliced chicken
4 tablespoons of soy sauce
2 teaspoons of cornstarch
125 ml chicken broth plus a few extra tablespoons as needed
250 g of pasta, prepared according to the instructions on the packet. Sauté the vegetables. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add the mushrooms and sweat for a few minutes, then add the bell pepper and spring onion and sweat, turning, until soft. Set aside on a plate.
Sear the chicken: increase the heat to medium-high. Add another tablespoon of oil to the pan. Fry the chicken on all sides, then slide it to the edge of the pan to make room in the center.
Prepare the sauce: reduce the heat to low. Stir the cornstarch well into the chicken broth, then pour the soy sauce into the center of the pan. Simmer gently, stirring vigorously, until the sauce thickens. If necessary, add a little broth if the sauce is too thick.
Finish: Put the cooked pasta and vegetables in the pan. Turn over medium heat until everything is coated with sauce and warmed through. Serve immediately. A small tin of mushrooms can replace the fresh ones
An approx. 600g-800g pack of frozen Asian vegetables can replace all of the fresh vegetables
