Estes noodles de frango são a solução perfeita para uma refeição rápida, saudável e cheia de sabor. Inspirado na cozinha asiática, este prato combina a suculência do frango com a frescura de vários legumes e um molho agridoce que une todos os elementos na perfeição. É uma refeição completa e versátil, ideal para um jantar durante a semana.
Ingredientes
- 2 Peitos de Frango
- 1 Cebola
- 1 Lata de Rebentos de Soja
- 100g de Cogumelos Brancos
- 1 Ramo de Coentros
- 1 Cenoura em Palitos
- 1/2 Courgette
- 1 c.s. de Óleo
- 2 c.s. de Molho de Ostras
- 2 c.s. de Molho de Soja
- 1 c.s. de Açúcar
- 1 c.s. de Vinagre
- Massa Chinesa
- 2 Dentes de Alho Picados
Preparação
- Coloque uma panela de água a ferver com sal.
- Aqueça o wok com o óleo.
- Corte os peitos de frango em tiras ou cubos e salteie-os.
- Junte as cenouras em palitos, as cebolas em cubos grandes e os cogumelos laminados. Deixe ganhar uma cor dourada.
- Junte o alho, a courgette em cubos e os rebentos de soja. Deixe cozinhar uns 2 minutos.
- Numa taça junte o molho de soja, o molho de ostras, o vinagre e o açúcar. Mexa até dissolver o açúcar e junte ao wok. Mexa para envolver, e deixe cozinhar uns 2 minutos.
- Aproveite estes minutos para cozer a massa chinesa. Quando a água ferver, desligue o lume, junte a massa e tape durante 1 minuto.
- Escorre e passe por água fria para parar a cozedura.
- Junte a massa ao preparado no wok e envolva.
- Sirva de imediato com coentros picados.
Ready for a quick trip to Asia without leaving your kitchen? Here is the recipe, freshly translated for a vibrant and speedy meal.
Chicken Noodles
This chicken noodle stir-fry is a wonderfully versatile and satisfying dish, perfect for a quick weeknight dinner. It’s a fantastic way to use up whatever vegetables you have in your fridge, creating a healthy and flavour-packed meal in minutes. The heart of the dish is the savory, slightly sweet, and tangy sauce, which brings everything together and coats the noodles beautifully.
The key to a great stir-fry is to have all your ingredients prepped and ready to go before you start cooking, as the process is very fast. The Chinese noodles used here cook in a minute, so timing is everything. The combination of soy sauce and oyster sauce creates a classic, deeply savoury base, while the sugar and vinegar provide that signature sweet and sour balance that makes stir-fries so addictive.
Don’t be afraid to experiment with the vegetables. Broccoli, bell peppers, or baby corn would all be excellent additions. For an extra layer of flavour, you could marinate the chicken for 15-20 minutes in a little soy sauce and cornflour before frying. This not only seasons the meat but also helps to create a velvety texture. Garnish with fresh coriander for a burst of freshness that cuts through the richness of the sauce.
Ingredients
- 2 Chicken Breasts
- 1 Onion
- 1 can of Bean Sprouts
- 100g White Mushrooms
- 1 bunch of Coriander
- 1 Carrot, cut into matchsticks
- 1/2 Courgette
- 1 tbsp Oil
- 2 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 tbsp Vinegar
- Chinese Noodles
- 2 cloves of Garlic, minced
Preparation
- Bring a pot of salted water to a boil.
- Heat a wok or large frying pan with the oil.
- Cut the chicken breasts into strips or cubes and stir-fry until cooked through.
- Add the carrot matchsticks, onion cut into large cubes, and sliced mushrooms. Let them gain a golden colour.
- Add the minced garlic, cubed courgette, and bean sprouts. Let it cook for about 2 minutes.
- In a small bowl, combine the soy sauce, oyster sauce, vinegar, and sugar. Stir until the sugar dissolves and add the mixture to the wok. Stir to combine and let it cook for about 2 minutes.
- Use these minutes to cook the Chinese noodles. When the water boils, turn off the heat, add the noodles, and cover for 1 minute.
- Drain the noodles and run them under cold water to stop the cooking process.
- Add the noodles to the preparation in the wok and toss to combine everything.
- Serve immediately with chopped coriander.