Sautéed Noodles with Chicken and Vegetables Recipe 

Making Peruvian food at home is a very simple and fun act. All you need are the right ingredients, a large skillet, and a massive chunk of energy to whip up each delicious dish and share it with your family and friends. 

On this occasion, we bring you the recipe for the Sauteed Noodles with Chicken and Vegetables, an exquisite dish, of indefinite origin and unusual ingredients, but of great value and tradition within the borders of Peru, which in addition to being a succulent food, It is such a healthy dish that you will not find a reason to stop eating it.

Also, in this text you will find the ingredients ideal to use, necessary utensils and step by step preparation. Also, the recipe will be accompanied by some recommendations and nutritional data so that you inform yourself about the good characteristics of the plate.

In this way we invite you to join us once again to know a recipe that, with cosmopolitan airs, today is ready and defined for you.

Sautéed Noodles with Chicken and Vegetables Recipe 

Ingredients

• 250 gr of noodles, noodles or Chinese pasta 
• 1 chicken breast
• 1 Carrot
• 1 lemon
• 3 cloves of garlic
• 2 onions
• 100g bean sprouts
• ½ bok choy
• ½ green bell pepper
• ½ red pepper
• ½ broccoli
• ½ cup canned mung bean
• ½ cup chicken broth
• ½ cup of olive oil
• ¼ cup chopped parsley
• ½ tbsp. grated ginger
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. sesame sauce
• 1 tbsp. of chuño diluted in water
• 1 tbsp. of sugar
• Salt and pepper to taste

Utensils

• Deep pot
• Medium pot
• Big pan
• Strainer
• wooden fork
• Knife
• Cutting board
• Molcajete or mortar

Preparation

1. Cook the pasta: start this prep cooking whatever noodles or Chinese pasta you have on hand. For this, take a deep pot, add enough water and a handful of salt. Bring to a boil and when you see that the water is already bubbling, add the pasta and cook for 8 to 10 minutes.
2. Cook the broccoli: This ingredient is extremely important to give texture and color to the preparation. To have it ready at the time of assembling the entire plate, it is necessary that you cook separately in a small pot with water and a pinch of salt for 6 to 7 minutes. Then drain and reserve in a cool environment.
3. Strain and reserve the pasta: When the pasta is well cooked, remove the pot from the heat and place everything inside over a colander, so that the pasta drains and cools. Help yourself with a wooden fork to remove all the noodles from the pot without getting burned.
4. Peel the vegetables: Take the carrot and take off the shell. Do the same procedure with the onions and garlic cloves. Reserve in a cup.
5. Remove the seeds: In the case of paprika and peppers (Green and red) remove the seed and the veins so as not to have frights when eating.
6. chop the chicken: Hold the chicken breast and cut it into strips between 1 and 2 cm Wide by the centimeters that the piece is long. Reserve on a plate in the fridge.
7. Chop the vegetables: Take the carrot, Chinese cabbage, onions, peppers and paprika and wash them with plenty of water. Then, with the help of a knife and cutting board cut them into thin strips of 1 cm each. In the case of garlic, crush them with a mortar.
8. Brown the chicken: Grab the chicken and season it to your liking. Take a frying pan, place it over medium heat and add the oil so that it covers the entire bottom of it. Add the chicken (previously minced) and let brown for 3 minutes.
9. Add the other ingredients: Bring the garlic to the pan, stir and add the carrot, cabbage, peppers, and onion. Season with a pinch of salt and cook for 2 minutes, stir constantly.
10. Make the sauce: In a bowl add the chicken broth, the finely grated ginger, the tablespoons of soy sauce, oyster and sesame, also place a tablespoon of chuño and one of sugar. Stir very well.
11. Place the sauce inside the pan: Take the sauce that we just prepared and take it to the pan where the chicken is with the vegetables, Sauté everything and let cook and integrate each ingredient and flavor for 5 minutes.
12. Add the noodles: Once everything is cooked add the noodles or pasta, bean sprouts, broccoli, canned beans and lemon juice to the mother sauce (chicken, vegetables and special sauce) stir and let heat for 2 minutes.
13. Serve and enjoy: Serve the pasta with enough vegetables, chicken and broth. Garnish with parsley and accompany with bread, tostones or a cold drink.

Recommendations for a successful preparation 

Not all of us are professionals in the kitchen, so some techniques and procedures may not work perfectly for us.

However, you should not worry about this, since here we present a short list of tips, recommendations and suggestions so that you make your dish in the best way Sauteed Noodles with Chicken and Vegetables , without stress and without problems or trouble, just enjoying the process and the cooking of each ingredient.

1. Vegetables in strips or “Julianas”: In order to obtain an optimal, elegant and appetizing result, it is necessary to chop the vegetables into similar strips (not so long) or as it is usually called, in “julienne”. For this you need a very sharp knife and a little patience.
2. Add other flavors: to preparation you can add vegetables like zucchini if ​​you don't have cabbageYou can also add ají panca, in a small amount, or red onion.
3. Watch the pasta: Noodles or pasta shouldn be cookedos to perfection, for this check and stir constantly while you are cooking the pasta.
4. Use fresh pasta: If you want a faster preparation, you must use fresh pasta, since the cooking time will be less than that of the processed pasta.
5. Integrates an oriental flavor: If you want to give it a more oriental touch, add a dash of Teriyaki sauce. In this case, adjust the salt point because the Teriyaki sauce it is a bit salty.
6. Sprinkle chives: If you don't want to add parsley to the dish, top with finely chopped chives.
7. Accompany the dish: You can accompany your preparation with three-cornered bread, sliced ​​salty bread, cheese stuffed bread or simply with a cold tea.

Nutritional benefits

The Sauteed Noodles with Chicken and Vegetables  They are an ideal dish for lunch or dinner, due to their low fat levels and its high mineral content thanks to the vegetables and sauces incorporated.

In the same sense, we highlight the amount of nutrients that the recipe of Sauteed Noodles with Chicken and Vegetables  in general: first is a source of carbohydrates and proteins fundamental for the movement of the muscles and their regeneration. Also, it is rich in fiber, that offers a feeling of satiety and that, in opposition to heavy meals, facilitates digestion. Also, provides folic acid, iron and niacin, controlling the levels of sugar and glucose in the blood. Lastly, this kind of Sauteed Noodles They stand out for the speed and simplicity of their preparation, as well as for the few ingredients it contains and the naturalness in its cooking. Likewise, it is a recipe that can be altered to give a little more emphasis to its proteins (Integrating meat, pork or seafood) or your vegetables (adding corn, cabbage and artichokes).