Description
A quick, easy, flavorful Chicken and Vegetable Stir Fry with Noodles. A whole balanced meal the whole family will love.
Ingredients
Scale
- 4 tablespoons soy sauce (divided)
- 2 tablespoons Asian sesame oil (divided)
- 1 tablespoon cornstarch
- 1 tablespoon Sugar
- 2 tablespoons distilled white vinegar
- 8 ounces vermicelli, linguini or spaghetti
- Salt, for the pasta water
- 2 large boneless skinless chicken breast halves (1 1/4 lbs total), thinly sliced (1/4-inch)
- 2 tablespoons vegetable oil
- 1 carrot, cut into matchsticks
- 1⁄2 pound snow peas, stringed and thinly sliced, lengthwise
- 6 scallions, thinly sliced, crosswise
- 1 tablespoon minced fresh ginger root
- 1⁄2 teaspoon crushed red pepper flakes
Instructions
- Marinate the chicken Whisk 1 tablespoon soy sauce, I tablespoon sesame oil and 1 tablespoon cornstarch. Toss chicken with marinade. Set aside for 10 minutes or so.
- Make the sauce In a small bowl, mix sugar, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons vinegar. Set aside.
- Cook the Pasta: Cook pasta al dente in salted water, per package instructions. Drain and transfer to a large bowl. Tent loosely with foil to keep warm.
- Cook the Chicken and Vegetables: While the pasta is boiling, heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken and stir-fry for about 3 minutes, until cooked through. Transfer chicken to a plate or bowl. Add another tablespoon of oil to the wok. Stir fry carrots and snow peas for a minute or two. Add scallions, ginger and red pepper. Stir-fry 1 minute longer. Remove the wok from the heat. Add chicken and sauce to the wok. Set aside until the pasta is ready.
- Once the pasta is cooked and drained and in a big bowl, set the wok over medium heat. Cook, tossing, until the chicken and vegetables are just heated through. Pour over the pasta and toss. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Couse
- Method: Stovetop
- Cuisine: Chinese