Wok with chicken and noodles
Description
The recipe won't take much time. This dish is usually prepared using a wok—a special deep pan with very strong, thick walls and bottom, somewhat resembling a cauldron. If you don't have a wok, don't worry: you can also use a regular deep frying pan or a non-stick saucepan. Of course, it's better if your cookware is sufficiently thick; otherwise, you'll need more oil and will have to stir constantly, or even simmer with the lid on. Serve hot.
Instructions
- 1
Step 1
Peel the garlic and ginger. Grate finely. Take a wok and place it over heat. Pour 3 tablespoons of sesame oil into the wok. Sauté the garlic and ginger over medium-high heat for 1–2 minutes until fragrant. They will infuse the oil with flavor, which will be used to cook the chicken.
- 2
Step 2
Rinse the chicken fillet and pat it dry. Cut it with a sharp knife into small, fairly narrow pieces. The size of the pieces should be convenient for picking up with chopsticks. Stir-fry the chicken in a wok with garlic and ginger. You can season the chicken with salt if desired, although I prefer to use only soy sauce.
- 3
Step 3
While the chicken is frying, prepare the remaining vegetables. Wash and cut the bell peppers. It's better to use peppers of different colors—this will make the dish look more attractive. Slice the bell peppers into half-rings, removing the seeds. Remove the cooked chicken from the wok. Sauté the peppers.
- 4
Step 4
Wash a bunch of green onions. Chop them not too finely, but not too coarsely either. Sauté the onions with stewed peppers. Then return the chicken to the pan. Add cashew nuts. They can be crushed or left whole. Add pepper and salt.
- 5
Step 5
In a separate dish, I previously boiled the noodles. By the way, if you're unsure which type to use for this dish, go for thin and wide ones—you won't go wrong. The noodles don't need to be cooked for long. They should be springy, but not raw. I transfer the noodles to the wok.
- 6
Step 6
I mix everything thoroughly. Then I add the sweet and sour sauce and soy sauce. I simmer the almost-ready dish for another 3 minutes, remembering to stir.
- 7
Step 7
After 3 minutes, I turn off the heat. The dish can sit for a while longer to fully absorb all the juices and flavors. I sprinkle each serving with sesame seeds. Soy sauce can be served separately on the side.