Noodle wok with chicken and vegetables

We love oriental food and this wok of noodles with chicken and vegetables is perfect to share a delicious lunch. Recipe in the purest oriental style, where we cook the vegetables with very little oil and in a short time, thus remaining al dente . This means that they retain all their properties and flavor.

Ingredients:

• 2 breasts
• 250g Chinese noodles
• 5 tablespoons soy sauce
• fresh ginger
• Juice of half a lemon
• Half red pepper
• 2 green peppers
• 1 zucchini
• 100g mushrooms
• 2 teaspoons black sesame
• 2 tablespoons olive or vegetable oil

Preparation:

1. Cut the breasts into cubes.
2. We marinate the chopped breast in a bowl with two or three tablespoons of soy sauce, the juice of half a lemon and half a teaspoon of grated ginger. We stir and let it marinate.
3. In a tall Solid+ saucepan , bring water to a boil and cook the noodles according to the manufacturer's instructions. Once ready, we take out, drain and wash under the tap with plenty of cold water to stop the cooking. We reserve.
4. In our Solid+ wok we put two tablespoons of olive or vegetable oil, whichever you prefer. We heat over high heat and add the marinated breasts without the juice. Once golden, we take out.
5. We put the vegetables in the wok and sauté for a minute or two, they should be al dente.
6. Add the chicken, the cooked noodles, two tablespoons of soy sauce and two teaspoons of black sesame. We remove everything and serve.

Photographs and recipe by Raquel Carmona .