Wok with smoked chicken. Cheaper to make yourself: cook noodles with chicken and vegetables in a wok. wok ingredients

Asian recipes are on the rise, with movie and TV characters eating mouth-watering noodles from neat boxes, and home delivery services offering a variety of Japanese and Chinese dishes. But there is no need to wait and overpay, because to cook oriental dishes very easy at home, it is within the power of every housewife. Let's share the most interesting recipes wok noodles, on which you can cook an original dish without cost and effort.

In order to cook real WOK noodles, you need special utensils. After all, this dish got its name precisely in honor of the traditional Chinese frying pan on which it is cooked. The Chinese wok is made of thickened cast iron or hardened steel. It has a round bottom, for which special burners are adapted, heating the pan with a flame evenly from all sides.

We are more familiar with the “European” version of the wok pan - it is also very deep, with thick walls, but it has a flat bottom, not a round one, due to which it will be convenient to cook on it on any modern stove.

The composition of this dish can be different - wok noodles can be prepared with many additives, fillers and sauces.

You can designate a general list of ingredients that will be practically unchanged for any cooking option.

• noodles - 1 pack;
• meat (chicken, beef, pork, in some cases fish or seafood) - 400 g;
• vegetables - you can use both fresh and pickled, usually put in a wok Bell pepper, tomatoes, carrots, onions, leeks - 400 g;
• sauce - used soy sauce, teriyaki, oyster sauce, spicy sauces based on pepper - to taste;
• spices - paprika, hot peppers, garlic (fresh or dried) - ½ tsp;
• oil - refined oil is used for frying vegetable oil, for the sauce sometimes use fragrant sesame oil - 3 - 4 tbsp. l.

These ingredients are combined in various proportions, do not be afraid to experiment. We will share classic options WOK noodles, but you can use your favorite spices and vegetables for interesting combinations.

Noodles can be used as traditional wheat noodles (like udon) or thin rice or buckwheat noodles (soba).

Basic cooking rules:

1. The noodles are boiled in lightly salted water, put in a colander and washed lightly.
2. The meat, cut into thin pieces, is fried in a preheated pan over high heat.
3. Vegetables are added, fried for some more time, after which the noodles and sauce are laid out in the pan. The components are mixed and stewed, reducing the fire, for several minutes.

Let us dwell in more detail on the different options for preparing wok noodles, and introduce you to the most win-win flavor combinations.

Wok noodles with chicken and vegetables

Perhaps the recipe for wok noodles with vegetables and chicken can rightfully be called the most popular and affordable.

Such noodles will cook very quickly, and tender chicken meat will be well complemented by fresh vegetables.

We will need:

• udon noodles (from wheat flour) - 150 g;
• chicken breast - 300 g;
• sweet pepper - 2 pcs.;
• onion - 1 pc.;
• tomatoes - 1 - 2 pcs.;
• garlic - 3 cloves;
• soy sauce - 50 ml;
• sunflower oil - 3 - 4 tbsp. l.
• sesame seeds - 1 tbsp. l.

Cooking:

1. Boil the noodles until tender, drain and rinse. You can add a teaspoon of vegetable oil to it.
2. Cut the food: the chicken is cut into narrow pieces (2-3 cm), the vegetables are cut into strips, the onion is cut into half rings. The garlic is minced with a sharp knife.
3. Heat the wok well and put the chicken on it. Fry over high heat, stirring constantly, until it turns golden.
4. Add vegetables and continue frying, reducing the heat a little so that the food does not burn.
5. After 5 - 10 minutes, lay out the noodles, season with sauce, stir well and hold on low heat for about ten more minutes.
6. Sprinkle with sesame seeds two minutes before cooking.

Such noodles are served with fresh vegetables and herbs. It is best to eat it hot - after warming up, it loses its taste.

In sweet and sour sauce

Traditionally, wok noodles can be cooked in sweet and sour sauce with chicken or pork. This is one of the most popular combinations.

Ingredients:

• noodles (udon or soba) - 150 g;
• meat - 300 g;
• sweet pepper - 2 pcs.;
• ginger root - 30 g;
• garlic - 2 cloves;
• canned pineapple - 200 g;
• soy sauce - 100 ml;
• lemon juice- 3 tbsp. l.;
• sugar - 1 - 2 tbsp. l.
• starch - 15 g.

How to cook:

1. Cut the meat into thin slices, vegetables into strips. Grate the ginger root and garlic on a fine grater and mix. Cut the pineapple into small cubes.
2. Boil the noodles until tender.
3. Fry the meat in a hot wok until golden brown.
4. Add garlic with ginger and pepper, stir, hold for about 2 to 3 minutes. Then you need to reduce the heat and add pineapples.
5. Separately make sweet and sour sauce. For it, mix lemon juice, soy sauce and sugar. Stir until the latter is dissolved. Try the finished composition and adjust the proportions to taste, if necessary.
6. Mix all the ingredients - meat, vegetables and noodles, pour over the sauce and gradually, stirring, add the starch. It will thicken the sauce, giving it the right consistency.
7. Stew the wok in sweet and sour sauce for a few more minutes and serve.

This excellent dish for the cold season - the combination of sweetness and pungency of ginger warms well, and garlic helps to maintain health in order.

With seafood

For lovers original recipes- wok noodles with seafood. Both classic wheat noodles and thin funchose noodles made from rice flour are perfect.

Wok ingredients:

• noodles - 200 g;
• a mixture of seafood (shrimp, mussels, squid, octopus, etc.) - 250 g;
• fresh green peas - 100 g;
• green beans - 80 g;
• garlic - 1 - 2 cloves;
• soy sauce - 5 tbsp. l.;
• lemon juice - 2 tbsp. l.;
• ground white pepper - ¼ tsp.
• vegetable oil - 3 tsp

Cooking process:

1. Boil and rinse the noodles, as in previous recipes. Thin funchose can not be boiled, but poured with boiling water for 10 minutes.
2. Heat the oil in a wok and fry the seafood. It is not necessary to fry them strongly, it is enough to heat them well, and then hold them on low heat.
3. Put the peas with beans, stir.
4. In a separate bowl, mix vegetable oil, lemon juice and soy sauce. Let stand for a few minutes.
5. Put the noodles into the wok, stir, pour over the sauce and simmer for about 5 minutes over low heat.

The seafood wok can be garnished with a slice of lemon and fresh parsley before serving.

Wok noodles with beef

For this wok noodle recipe, beef tenderloin works best. It can be quickly fried without fear that the meat will turn out tough.

Ingredients:

• noodles (udon or soba) - 200 g;
• beef - 200 g;
• carrots - 1 pc.;
• eggplant or zucchini zucchini - 100 g;
• onion - 1 pc.;
• tomato - 1 pc.;
• soy sauce - 70 ml;
• black pepper - ½ tsp;

Cooking method:

1. Cut the beef into thin strips and marinate in soy sauce with onion and black pepper. Leave some of the soy sauce to prepare the wok. The beef will marinate for about half an hour.
2. During this time, cut the vegetables into strips and boil the noodles. Buckwheat soba works well for this variation of the wok. You can also use classic wheat.
3. On a preheated wok, fry the beef, add the vegetables and reduce the heat. Stirring, fry until the zucchini and carrots are soft.
4. Put the noodles on the wok and add the soy sauce. Simmer for another 5 minutes over low heat.

Serve with fresh celery or cilantro, sprinkled with sesame seeds.

With Teriyaki sauce

Teriyaki sauce can be purchased at any large supermarket or specialty grocery store for oriental cuisine. Egg noodles work well for the base.

Ingredients:

• egg noodles - 200 g;
• teriyaki sauce - 1 package / 70 g;
• chicken - 200 g;
• bell pepper- 1 PC.;
• leek - 30 g;
• carrots - 1 pc.;
• champignons - 150 g.

How to cook:

1. Boil the noodles as described above.
2. Cut the chicken into small pieces, chop the vegetables into strips.
3. Separately prepare the mushrooms - defrost them, if necessary, lightly fry in a pan. Set aside for the moment.
4. Fry the chicken in a hot wok until golden brown. Add mushrooms and vegetables to it and fry until the carrots and peppers are soft.
5. Pour over the Teriyaki sauce, lower the heat and simmer for 10 minutes.
6. Before serving, add chopped leeks.

Teriyaki sauce has a pleasant spicy taste and does not require the addition of any additional spices, but this dish goes well with fresh herbs.

What we need:

• egg noodles - 200 g;
• pork - 200 g;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• red onion - 1 pc.;
• garlic - 3 cloves;
• a mixture of peppers - ¼ tsp;
• rice vinegar (can be replaced with apple cider vinegar) - 1 tbsp. l.;
• sesame oil - 2 tbsp. l.;
• soy sauce - 70 ml.

How to cook:

1. Cut the pork into thin short slices, vegetables into strips, squeeze the garlic or chop with a knife. Onion cut into half rings.
2. Marinate pork for half an hour in a mixture of sesame oil, vinegar and 1 tablespoon of soy sauce. It is best to marinate in the refrigerator.
3. Boil the noodles and rinse well.
4. After the pork has stood, heat the wok, fry the meat until golden brown, reduce the heat and add the vegetables. After five minutes, add the noodles and stir well.
5. Pour in the sauce, cover and simmer until done.

Tip: If you want the meat for WOK noodles to get a richer spicy flavor, you can throw a minced garlic clove into the hot oil before frying it. Sprinkle with sesame seeds before serving.

Wok is very interesting dish. Learn interesting combinations of your favorite vegetables and sauces, and you can cook a new, unique version of this noodle every time.

Wok noodles are a favorite Asian dish, the secret of taste of which lies in the careful selection of ingredients and a special cooking technology using a cone-shaped wok pan.

The dish is popular in Chinese and Japanese cuisine, is in demand among those who order the delivery of ready-made food. Wok noodles with chicken and vegetables are especially in demand: thanks to a balanced composition, it quickly and permanently satisfies hunger, and traditional Asian sauces make it fragrant and amazingly tasty.

It is wonderful that wok noodles can be cooked at home by true gourmets. AND original frying pan, and all the ingredients are now available to everyone. Having mastered the technique of working with traditional recipes, you will be able to create your own, unique combinations, choosing products to your taste.

Cozy Kitchen will help you with this: we will tell you about the main types of Asian noodles and give recipes for the basis of your creativity.

Types of Asian noodles

Udon- white wheat noodles with the addition of kansui water, which gives the finished product a pleasant salty aftertaste. Thick and flat udon noodles cooked in a wok are especially loved by the Japanese.

Soba- Delicious brownish-gray noodles made from buckwheat flour, which has a pleasant nutty flavor.

Funchoza- transparent "glass" noodles made from mung bean starch. One of the attractive properties of golden beans is the ability to perceive the taste and aroma of the products with which they come into contact during the cooking process. Amazingly thin funchose does not require cooking - just soak it for a couple of minutes in boiling water to bring it to readiness.

Rice- gluten-free noodles, traditional in the southern provinces of China, famous for their delicate texture.

ramen- egg noodles. The only type of wok noodles that contains eggs, thanks to which it acquires a characteristic yellowish tint.

Somen- wheat noodles that look like spaghetti. The Chinese are sure that long noodles symbolize longevity and must be cooked whole, so breaking it into pieces is strictly prohibited.

In China and Japan, you can find various regional variations of traditional noodles. But it is precisely these main types that are represented in the Russian trading network.

Wok noodles - recipes for cooking at home-

One of the advantages of Asian noodles is the speed of preparation. The special shape of the wok allows for instant frying of food while retaining all the nutrients. After all the products are prepared (washed and chopped), wok noodles in any version are cooked for 10-15 minutes.

Wok noodles with chicken and vegetables

Perhaps the most famous variant of wok noodles. The chicken that has delicate taste and is prepared extremely quickly, ideally combined with flour products. The combination with vegetables and sauce makes the dish truly balanced and nutritious.

Ingredients:

• noodles - 120 gr.;
• chicken fillet (breast) - 250 gr.;
• garlic - 2 cloves;
• odorless vegetable oil (ideally sesame) - 2 tablespoons;
• paprika - 1 pc.;
• broccoli inflorescences - 6 pcs.;
• soy sauce - 100 ml.

Cooking:

• Boil the noodles in a separate container, according to the instructions on the label. Drain in a colander, drain excess liquid, rinse in cold water.
• In a heated oil in a wok, fry the fillet cut into thin strips for 2-3 minutes.
• Add chopped garlic, chopped paprika, pieces of broccoli to the meat (if you use fresh cabbage, it must first be blanched in boiling water). Stirring constantly, fry for 5 minutes.
• Pour the sauce to the vegetables and meat, mix thoroughly and immediately lay out the already prepared noodles.
• After a minute, again mixing all the ingredients, remove ready meal from fire.

Cardboard boxes are the most common type of wok noodles with chicken and vegetables. At home, you can arrange the dish on plates or in bowls, setting the table in an Asian style.

Wok noodles with pork

It is believed that udon noodles harmonize best with fatty pork. But at home, you can try a variety of options to your taste.

Ingredients:

• noodles - 150 gr.;
• pork pulp - 300 gr.;
• paprika and carrots - 1 pc.;
• hot chili pepper - ¼ pod;
• water - 120 ml;
• granulated sugar - 2 tsp without a slide;
• vegetable oil - 2 tbsp.
• soy sauce - 60 ml;
• lemon juice - 40 ml.

Cooking:

• Boil the selected noodles in accordance with the instructions, rinse and leave to dry.
• Fry pork cut into small pieces in oil.
• Add grated carrots, straws of sweet pepper and finely chopped hot pepper.
• Mix the sauce with water, sugar and lemon juice, pour it into the fried meat and vegetables.
• Immediately after the sauce, we introduce the prepared noodles.
• For 30 seconds, warm, stirring, the noodles with the rest of the products and remove from heat.

When served, pork wok noodles will look even more appetizing, sprinkled with chopped fresh herbs and roasted crushed peanuts.

Wok noodles with beef

Classically lean beef is combined with funchose. The dish turns out to be hearty and at the same time low-calorie, which will appeal to those who follow the figure.

Ingredients:

• noodles - 200 gr.;
• beef pulp - 150 gr.;
• onions - 1 head;
• medium-sized carrots - 1 pc.;
• soy sauce - 60 ml;
• sugar - 2 tsp;
• garlic - 2-3 cloves;
• vegetable oil - 1-2 tbsp.

Cooking:

• We cook noodles in a separate bowl.
• We cut the beef into small cubes or bars, fry together with onions and carrots in oil in a wok pan for 4 minutes.
• Prepare dressing by mixing garlic, sauce, sugar.
• Add dressing and cooked noodles to meat and vegetables, heat, stirring, for 2-3 minutes.

Wok noodles with beef and vegetables are especially good hot, served immediately after cooking. Sprinkled portions can be sprinkled with sesame seeds.

According to your taste, you can combine wok noodles with seafood, fish or prepare a vegetarian version with vegetables, mushrooms, without adding meat. The latest ideas are suitable for. In combination with various sauces that Asian cuisine is rich in, this will allow you to diversify your diet as much as possible.

One of the most favorite dishes that came to us from China is delicious noodles wok. History says that this dish is over 4 thousand years old. This is one of the most common Chinese dishes. At the same time, the Chinese eat it both on weekdays and in holidays. Of course, for special occasions, the recipe for wok noodles is a little more complicated, a large number of vegetables, various types of meat are added to it, a special sauce is prepared, etc.

Story

Today, speaking of noodles, we present thinly sliced ​​​​strips of dough, but a very long time ago it was small pieces of dough that were boiled in salted water, but not in any container, but in a special wok pan (hence its name - wok -noodles). The recipe for the dish that today is called "mien pien" was invented by the ancient Chinese a very, very long time ago. It is still being prepared in some regions of the Celestial Empire.

Who invented noodles?

When the Chinese decided to change the technology of making noodles, where did the idea come from to roll out the dough into a thin layer and cut it into thin strips? It is unlikely that one can find exact answers to this question. After all, it was a very, very long time ago. There is also no exact answer to the question of how long the noodles should be. Sometimes during cooking competitions, Chinese chefs make noodles several meters long. The inhabitants of the Celestial Empire consider it a symbol of longevity. That is why, passing on the skills and knowledge of how to cook wok noodles from generation to generation, teachers also teach their students that breaking this product should never be done, as this shortens life. Boiling it whole is also a great art.

Where did the name "wok" come from?

Noodles are named in this way due to the utensils in which they are made. This is a kind of frying pan in the form of an inverted dome. It cooks not only noodles, but also a lot of various dishes. This cookware is convenient for frying, boiling, stewing and even smoking. The noodles themselves are cooked using the stir-fry technique. According to her, the products are fried in hot oil over a very strong fire, and so that they do not burn, they are constantly stirred. Watching from the side, it seems to us that the cook is tossing up the vegetables that are frying in the pan, and then catching them back in the pan. It is believed that food prepared in this way retains all the beneficial properties.

Varieties of Chinese WOK noodles

Flour is used to make this dish in China. different varieties. In the northern regions of China, noodles are often made from wheat flour, in the southern parts - from rice. It has an unusual snow-white color. As a rule, it is not subsequently boiled, but simply soaked in warm water. This is very dietary product, it does not contain gluten, it is low in calories - only 250 kcal per 100 grams of product.

Another type of wok noodles, the recipe of which has come down to modern chefs from the depths of millennia, is egg noodles. It is made from wheat flour with the addition of a large number of eggs. Naturally, this product has a pronounced yellow color.

There is another type of noodle, which, like the previous one, is made from wheat flour - it is called "udon". Despite the fact that it consists of only two ingredients - flour and water, this type is higher in calories than the previous two.

Well, the last type of wok noodles that we want to talk about is funchose. It is made from starch obtained from mung beans. Its characteristic feature is transparency (after cooking). In China, corn and soy funchose are also common, but they are considered the food of the poor. Both of these varieties are considered high-calorie - they have about 330 kcl. But buckwheat noodles, which are brown, although they are high-calorie, are better absorbed and have great beneficial properties.

Do not be surprised, but there are several more varieties of wok noodles in China. One of these recipes is amazing. It is made by adding spinach, so it has a pronounced green color.

How to cook wok noodles

As you have already understood, the central figure in the preparation of this dish is the wok, which has unusually high edges that maintain heat in the pan. Thanks to this feature, products are cooked quickly, while not losing their taste and useful properties. Today, there are a great many Chinese restaurants around the world, which are very popular in the countries where they are located.

Each restaurant has its own special recipe cooking wok noodles. At home, however, you can also cook this tasty dish even if you don't have the right frying pan. Nevertheless, our advice is to buy a "wok" and cook according to all the rules. Noodles can be combined with meat, poultry, seafood, and a variety of vegetables. In most recipes, the noodles are simply boiled, but there are also ways in which they are first fried in oil, and then only boiled.

Some nuances

As a rule, this noodle is made from salt dough, so before adding salt to the water for boiling, it is better to read on the box what kind of dough it is made from. Because sometimes it flour product can be made from sweet or sour dough. The Chinese themselves never salt, as everyone taste qualities the spices and sauces with which it is served are added to the dish. You need to boil for a very short time - 3-5 minutes after boiling. Depending on the type of noodle, it can be eaten both as a side dish for meat, that is, hot, and as a salad ingredient (especially suitable for this rice noodles), in this case already cold.

Three cooking secrets

If you are making wok noodles at home using vegetables and meat, then all ingredients, including meat, must be carefully and thinly sliced. At the same time, those products that cook longer than others should be sent to the pan first. After they fall into the hot oil, the cook must constantly stir them. New ingredients are gradually added, and only at the end are boiled noodles.

Wok noodle recipe with mushrooms

What is needed for this?

• Chicken broth - 2 l.
• Rice noodles - 1 pack (40 grams).
• Chicken fillet - 2-3 pieces.
• White mushrooms (champignons) - 200 grams.
• Green onions - 1 small bunch.
• Ginger root (preferably fresh) - 50 grams.
• Soy sauce - 2 tbsp. spoons.
• Garlic - 4 cloves.
• Badian - 2 stars.
• Sweet bell pepper - 1 pc.
• Lemon - 1 piece.
• Spices: chili, black pepper, paprika.
• Oil for frying - sesame.

Cooking method

First, peel the ginger and garlic, chop finely. Then cut the bell pepper into strips. Cut the peeled mushrooms into thin slices, cut the chicken into oblong pieces. We put a pot of water on the fire to boil the noodles. Pour sesame oil into a wok pan, warm it up a little, add ginger to it, and then garlic and mushrooms. While stirring, we wait for the mushroom juice to separate. After that, add the chicken and, continuing to mix, wait for the juice to evaporate. Then add soy sauce, star anise, spices to the pan and fry a little more vegetables and meat in all this for about two minutes. Pour into wok chicken bouillon add lemon juice and finely chopped green onion. In the meantime, the noodles will be cooked, you need to drain the water from it and add it to the "wok" to vegetables and meat.

The most popular sauce for this dish is teriyaki. This word is translated as "to shine" and "to fry". Chicken, fish or pork, fried with the addition of this sauce, become simply caramelized, shiny. The syrup itself is like a thick wine with a specific aroma. This sauce is similar in taste to ordinary soy, but its color is more intense. There are two types of teriyaki - for pickling and for pouring. It consists of rice wine or vodka, honey, many spices, garlic and sesame, there are many other recipes for its preparation. In supermarkets, you can find a special seasoning with a lot of spices that can be added to this sauce. Thanks to him Chinese dishes, in particular wok noodles, will acquire a very original unusual taste.

The recipe for wok noodles is quite simple: all the ingredients are fried in a special Chinese cone-shaped pan called a wok. In it, food browns faster, and their taste is strikingly different from ordinary fried foods. The most famous dish cooked in such a pan by Europeans is wok noodles with chicken, vegetables, pork, etc. Any noodles are used for the recipe: egg, rice, buckwheat or regular spaghetti. All other ingredients are traditionally cut into strips and alternately put into the wok.

Many are accustomed to ordering such an exotic dish in Chinese restaurants, but it is quite possible to cook it yourself at home. We offer you a few simple, but delicious recipes, especially since wok noodles are very easy to prepare at home.

Chinese homemade wok noodles with pork

If you love Chinese cuisine, then Chinese noodles wok with pork is exactly what you need. Wok noodles at home are prepared quickly, and the result is always excellent.

• 100 gr. lean pork;
• 200 gr. string beans;
• 1 pod of sweet pepper;
• 2 tsp white sugar;
• 400 gr. funchose (glass noodles);
• 50 ml soy sauce;
• a little vegetable oil and ground pepper.

1. Delicious wok noodles at home are fried very quickly, so the products must be fully prepared for laying. To do this, meat and vegetables are thoroughly rinsed, dried. To reduce calories, the Chinese usually only use lean meat without fat. If the beans are frozen, then take them out of the freezer, rinse in warm water and place in a dry bowl.
2. Peel the onion, cut into thin half rings. We free the pepper from seeds, cut into thin strips.
3. Carefully dried meat cut into medium strips across the grain.
4. Now cooking continues in the wok. We put the pan on the stove, add a little vegetable oil and warm up well. Spread sweet pepper green beans and bow. Cook, stirring, until half cooked, about 2-3 minutes.
5. Now lay the meat, mix and fry for about 5 minutes, adding a little ground pepper.
6. Instead of salt in the recipe, use soy sauce by mixing it with sugar (the mixture should turn out to be pleasantly sweet in taste). Add the sauce to the vegetables, mix and cook over low heat for another 5-7 minutes.
7. In the meantime, let's prepare the noodles. Funchoza does not need to be boiled. It is enough to pour it with boiling water for 5 minutes and, holding until soft, drain the water.
8. Add the finished funchose to the vegetables, mix well, trying to completely immerse it in vegetable sauce. Fry everything together for a couple more minutes. Now the Chinese noodles wok sos vinina are completely ready to serve.

Buckwheat wok noodles with chicken

Wok noodle recipe can combine various products. For example, wok noodles with chicken and vegetables. This dish is very hearty and tasty. And even a novice cook can cope with cooking.

• 350 gr. chicken breast;
• 150 gr. carrots;
• 150 gr. sweet pepper;
• 3 garlic cloves;
• 150 gr. onion;
• 1 chili pepper;
• 250 gr. broccoli;
• 150 ml wok sauce;
• 50 ml vegetable oil;
• 350 gr. buckwheat noodles;
• some dark sesame oil.

1. Wok noodles with chicken are prepared starting with the preparation of all ingredients. Rinse vegetables with chicken and dry thoroughly. We cut the carrot into cubes, and the onion head into thin half rings. Peeled sweet pepper cut into thin strips, chicken breast cut the same way.
2. If the broccoli is frozen, then we disassemble it into inflorescences, having previously thawed it. Blanch fresh cabbage in salted water for 1-2 minutes.
3. Chili pepper free from seeds, finely chop. We also chop the garlic.
4. In a wok, heat up any odorless vegetable oil and send garlic and chili to fry. So the products will reveal their taste and aroma more. In another pot, put water to boil the noodles.
5. After a minute, put the chicken with carrots in the pan, fry the food over high heat until lightly browned, stirring all the time.
6. Add broccoli florets, onion and sweet pepper to the reddened meat. Stir the ingredients, fry for 7-8 minutes.
7. In the meantime, cook the buckwheat noodles until cooked, drain it into a colander. Add the wok sauce to the pan along with the noodles, mix everything. Warm up for a couple more minutes, season with dark sesame oil and remove from heat. Wok noodles are served with fresh green onions and cilantro.

Wok noodles with vegetables and mushrooms

Wok noodles with vegetables are quite spicy, but very tasty dish in Asian style.

• 1 medium zucchini;
• 2 garlic cloves;
• 100 gr. rice noodles;
• 1 head of onion;
• 1 small chili pod;
• 5 champignons;
• 5-6 leaves of Chinese cabbage;
• 2 tbsp soy sauce;
• 1 handful of peanuts;
• 1 tbsp sesame oil;
• 1 tsp granulated sugar;
• 1 small ginger root;
• 1 bunch of cilantro.

Cooking method, instructions step by step:

1. Wash and clean all vegetables. Place the spaghetti into a pot of boiling water and cover with a lid. As soon as the lid begins to vibrate from steam escaping, remove the pan from the heat and leave it alone for now.
2. In the meantime, heat the wok pan, then reduce the heat slightly and pour in the sesame oil. Immediately add finely chopped garlic and onion cubes. Stirring, fry for literally half a minute.
3. Next, lay the zucchini and mushrooms cut into equal slices, mix, fry for a couple of minutes.
4. Add to the contents of the pan chopped chinese cabbage, finely chopped ginger root and seedless chili peppers. We fry a couple more minutes.
5. Then add sugar soy sauce, mix, add strained rice noodles. After half a minute, season with finely chopped herbs, mix and remove the finished dish to the side.
6. Cover with a lid and leave for a couple of minutes so that the "spaghetti" is saturated with the aromas of vegetables and spices.
7. Wok noodles with vegetables are scattered in bowls, sprinkled with roasted peanuts and served at the table. Bon appetit everyone!

gotovite.com

How to cook Chinese Wok Noodles with Chicken

Asian dishes have become popular all over the world for a long time. No one can be surprised by rolls and sushi cooked at home. Noodles are sometimes undeservedly deprived of attention, assuming that quite specific products and spices are used for it. But this is not entirely true, and there are recipes that use products that are easily available to a resident of any fairly large settlement.

The name of noodles - Wok - has become established in the European and Russian tradition thanks to restaurants and shops specializing in Chinese cuisine. But initially, this is the name of a deep frying pan, in which almost all dishes are cooked in China.

Noodles are also served in deep cups of small diameter. Of course, traditional Chinese noodle utensils are wooden sticks. But at home, it is quite possible to limit yourself to ordinary forks, unless a Chinese-style themed evening is planned.

Step by step recipe

This recipe uses chicken meat, so the dish is not heavy and is suitable for dinner.

• 240 g chicken breast;
• 300 g chopped or whole champignons (canned);
• 1 pc. onion, tomato, pepper (sweet);
• 5 g parsley (can be dried);
• 1 green pod Luke;
• 200 g buckwheat noodles;
• 5 g salt (or soy sauce, 1-3 tablespoons or more if you want a more pronounced spicy-salty taste);
• 1 st. l. rast. oils.

Cooking notes: 1 hour

Calorie content for 100 g: 114 kcal.

We do everything exactly according to the recipe for cooking Wok noodles with chicken:

• put on the stove (you need to set the average temperature) a frying pan with oil, also turn on another section at the same temperature and put a pot of water on it;
• my breast, blot with a napkin to dry, cut into pieces (rather small);
• dice the pepper, tomato, finely chop the onion and champignons, if they are whole;
• noodles are lowered into boiling water in a saucepan and boiled for 7-10 minutes (you can use the instructions on the package);
• we lower vegetables, mushrooms and meat into the heated oil;
• after the chicken pieces are covered with a slightly golden crust, fry them in a pan for another 5-7 minutes;
• salt or (more in line with Chinese tradition) pour soy sauce over meat and vegetables in a pan;
• drain the water from the noodles, pour it into a colander, and then into a frying pan;
• mix, pour parsley, cook for another 3-4 minutes;
• Sprinkle the finished dish in a plate with finely chopped green onions.

A simple and delicious squid salad recipe in our article.

Read how to cook tender pork liver with sour cream in a slow cooker.

Wok noodles with chicken and vegetables

The more vegetables used in the recipe, the healthier and more nutritious the dish will be.

• 100 g rice or buckwheat noodles;
• 4 cloves of garlic;
• 250 g chicken breasts;
• 3 tbsp soy sauce;
• 0.5 pcs. carrots (small) and onions;
• 1 tbsp ginger (root, not powder);
• 1 tbsp squeezed lime juice;
• 70 g bean pods;
• 20 g green Luke;
• 1 tsp starch;
• 0.5 tbsp rast. oil (possibly sesame, if you can get it);
• 10 g of cilantro and coriander.

Cooking takes: 30 min.

Calories per 100 g: 90 kcal.

Water is placed on the stove in which the noodles will boil. Then finely chop the garlic and ginger. Vegetables are cut into strips.

It is also better to cut the meat into long small pieces. Pour the chicken in a deep bowl with sauce, put garlic, ginger, lime juice there. Slice the green onion into long thin strips.

We put on the stove (at medium temperature) a deep frying pan with oil. If the water is already boiling, add the noodles.

Put the chicken in a heated pan, fry a little, then put the carrots, mix. Now we fall asleep beans, mix again and add onions. If there is too much liquid in the pan, add starch. Stirring, cook for 5 minutes.

When the noodles are ready, they are transferred to a colander, and then sent to the pan. All products are mixed, fried for another 2 minutes.

If the dish does not seem spicy enough, you can pour a little more mixture of sauce, ginger, lime juice into it, remaining after transferring the chicken to the pan.

Chinese noodles with chicken in teriyaki sauce

Teriyaki is very popular. chinese sauce. It can be easily found in almost any store. Consider the recipe for wok noodles with chicken and teriyaki.

• 1 chicken breast;
• 150g udon noodles, buckwheat or egg;
• 1 pc. carrots, zucchini, peppers;
• 3 cloves of garlic;
• 10 tbsp teriyaki;
• 2 tbsp rast. oils (any);
• 1-2 tbsp sesame.

It will take you 40 minutes to prepare.

Calories per 100 g: 129 kcal.

Garlic needs to be crushed, pour 3 tbsp in a deep plate. sauce. Put the pieces of breast there so that they marinate a little. Put the water for the noodles on the fire. Zucchini, carrots and peppers are cut into bars.

Throw the noodles into boiling water and cook according to the instructions on the package. Heat the oil in a frying pan, put the meat there. After 3-4 minutes, spread the vegetables, stir, fry for 7 minutes.

We shift the noodles from the colander to the pan, mix, pour the remaining sauce. After a minute, turn off the stove, remove the pan, sprinkle with sesame seeds on top.

Recipe variant with beans

This recipe is very simple and contains a minimum amount of products, which does not prevent it from being tasty and satisfying. Another type of Asian noodles is used here - funchose. She has quite original appearance and a taste slightly reminiscent of algae.

• 400 g funchose noodles;
• 100 g chicken breasts;
• 50 ml soy sauce;
• 200 g bean pods;
• 1 onion;
• 2 tbsp. sugar (white) and rast. oils.

The cooking process takes: 20 min.

Calories per 100 g: 134 kcal.

Washed and dried meat is cut into oblong pieces. The beans are cut into two or three parts (each pod). If it is frozen, then you need to defrost the pods in advance. Onions are cut with feathers.

Heat the oil in a frying pan, fry the chicken in it for about 3 minutes, then add the onion, fry for another 2 minutes, add vegetables. The noodles are prepared according to the directions on the package. Usually, funchoza is simply poured with boiling water from a kettle for a certain time, since it is very thin and will not withstand cooking.

The products in the pan are poured with sauce and fried, stirring all the time, for 7-8 minutes. Pour funchose into the same place (you must first drain all the water), mix well and set aside from the stove. It is better that 5 minutes pass before serving, then the noodles will be well saturated with the sauce.

To get a real Asian feast, you need to harmoniously select the rest of the dishes and drinks for noodles. Usually a few minutes after a meal, the Chinese drink green tea(It is not recommended to drink it on an empty stomach).

For the first time, you can try to cook traditional soup with seaweed and a piece of fish or vegetable broth. The right choice of products will help you appreciate Asian cuisine and enjoy your meal.

notefood.com

Wok noodles with chicken and vegetables: recipe. Chinese noodles

Wok noodles with chicken and vegetables, the recipe of which we will describe, is very easy to prepare. All the ingredients included in this dish are fried in a special cone-shaped frying pan. It is also called "wok". Its peculiarity is that the products not only acquire a ruddy color faster, but also differ in taste from frying in a conventional frying pan.

Chinese wok noodles are gaining popularity all over the world every day. She is as famous and loved as pizza and lasagna.

For this dish, you can use any noodles:

- the usual spaghetti.

Home-cooked wok noodles are much healthier and more nutritious than those purchased from ready-made food outlets. In our article, we will look at some good options.

First recipe

- chicken breast - 350 grams;

- carrots - 150 grams;

- Bulgarian pepper - 150 grams;

- garlic - 3 cloves;

- onion - 150 grams;

- hot pepper - 1 piece;

- broccoli - 250 grams;

- wok sauce - 150 milliliters;

- vegetable oil - 50 milliliters;

- buckwheat noodles - 350 grams;

– dark sesame oil.

Cooking

1. How is wok noodles with chicken and vegetables prepared, the recipe of which will be discussed below? First of all, you need to prepare all the products for use. Chicken and vegetables are washed well and dried on a paper towel.
2. First, carrots are cut - into cubes, then onions - into half rings, bell peppers and chicken - into strips.
3. If frozen broccoli is used, thaw it and divide it into florets. But when it is fresh, you must first dip it in boiling slightly salted water for a couple of minutes.
4. Thoroughly clean the chili pepper and garlic and chop as finely as possible.
5. Any vegetable oil is poured into a special frying pan, the main thing is that it should not smell. When it warms up, garlic and hot peppers are added so that they are fried a little.
6. At this time, pour water into a separate pan, throw in the noodles, put on the stove. Having done this, chicken and carrots are laid out in the pan. Over high heat, stirring constantly, they should be fried until lightly browned.
7. After that, broccoli, bell peppers and onions are added. Everything is well mixed and fried for 8 minutes.
8. During this time, the noodles should be cooked. It drains into a colander and goes into the pan. More wok sauce is added immediately. All components are thoroughly mixed and heated for several minutes.
9. At the end of cooking, the contents of the pan are seasoned with sesame oil. You shouldn't add too much. After the pan with the finished dish can be taken from the hot surface.
10. Wok noodles with chicken and vegetables served with chopped green onions. It is sprinkled with cilantro greens on top.

Second recipe

What can be the filling in wok noodles? The most different. For example, with vegetables and mushrooms. For cooking you will need:

- medium-sized zucchini;

- garlic (two cloves);

- rice noodles (100 grams);

- one onion;

- hot pepper - a small pod;

- champignons - 5 mushrooms;

- Beijing cabbage - 5-6 leaves;

- soy sauce - a couple of tablespoons;

- sesame oil - a tablespoon;

- granulated sugar - a teaspoon;

- a small ginger root;

How to cook wok noodles at home?

1. First, vegetables are washed and cleaned.
2. The noodles are placed in boiling water. Then, as soon as the lid on the pan starts to vibrate, it should be removed from the hot surface.
3. Before pouring sesame oil into a preheated wok pan, you need to make medium heat. Then immediately put crushed garlic cloves there, as well as onion, diced. Stirring constantly, fry for no more than half a minute.
4. Then mushrooms and zucchini are added, cut into slices of approximately the same size. They fry for about two minutes.
5. After that, finely chopped Beijing cabbage leaves, hot pepper and ginger root are added. It is aged in the pan for another two minutes.
6. The noodles are strained and transferred to the pan along with sugar and soy sauce.
7. After half a minute, chopped greens are added. Everything is thoroughly mixed, and the pan is removed from the hot surface.
8. Cover the finished dish with a lid and leave for a few minutes.
9. Chinese noodles with vegetables and mushrooms are served in bowls. Before serving, it is sprinkled with peanuts, which must first be roasted.

Wok noodles with chicken and vegetables. Recipe with peanuts and mushrooms

For cooking you will need:

- 200 grams egg noodles;

- one chicken breast (finely chopped);

- 30 grams of coarsely chopped peanuts;

- 30 milliliters of sesame or peanut butter;

- 2 minced garlic cloves;

- about three centimeters of finely chopped ginger root;

- one chopped hot peppercorn;

- three leeks (take only the white part, cut into strips);

- a large carrot, also cut into strips;

- 70 grams of champignons;

- 100 grams of green peas (you can use both fresh and frozen);

- 200 grams of Beijing cabbage, roughly shredded.

To prepare the sauce you will need:

- 80 milliliters of chicken or vegetable broth;

fb.ru

Wok noodles recipe with chicken and vegetables

Wok noodles with chicken [how to cook] - step by step recipe with photo

• Servings: 6 servings
• Cooking time: 1 hour(s) 15 minutes

Recipe printing

Chicken wok noodles [how to cook]

O Stir-fried noodles with chicken and vegetables is an incredibly popular dish in Eastern countries. The secret of its preparation is simple - for quick frying and, accordingly, preservation useful properties products, a deep and thin-walled wok is used. Thanks to this method of cooking, the output is an unusual taste and texture of the dish.

Ingredients

• Chicken fillet (breast or thigh) - 350 g
• Noodles - 350 g
• Sweet pepper - 150 g
• Onion - 150 g
• Carrots - 150 g
• Garlic - 3 tooth
• Soy sauce - 150 ml
• Vegetable oil - 50 ml

Step by step cooking process at home

1. Preparing the necessary ingredients.