Chicken Stir Fry With Egg Noodles

31 Jul

Chicken Stir Fry with Egg Noodles

  • 1 lb of boneless skinless chicken thighs, cut into bite size pieces
  • 250 g of egg noodles, cook as directed on the packaging (I like Bechtle Traditional German Egg Noodles)
  • 1 carrot, julienned
  • 1 medium green pepper, sliced
  • 1 small onion, sliced
  • 1 cup of cabbage, shredded
  • 4 dried shiitake mushrooms, soaked for 3 hours, then sliced
  • 2 sprigs of green onion, sliced
  • 3 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 2 tbsp of vegetable or canola oil
  • 1 tbsp of corn starch
  • 1 tbsp of honey
  • 1 tbsp of water
  • 1 lime (optional)
  • chili pepper flakes, salt, pepper, dark soy sauce, oyster sauce, worcestershire sauce  (add how every much you prefer)

Heat a large skillet on high.  While waiting for the skillet to heat up, in a bowl, mix the chicken, salt, pepper, corn starch, honey, water, soya sauce (about 1 tbsp) and worcestershire sauce (about 1 tsp). Mix well.  The corn starch keeps the chicken moist and thickens the sauce.

Once the skillet becomes hot, add in the oil, chili pepper flakes, garlic and ginger. Brown the garlic and ginger (about 1 minute), then add in the chicken mixture. Cook until the chicken is done, then add in the onion, carrot, mushrooms and green pepper.  It will take about 3 to 4 minutes for the vegetables to soften.  Add in the cabbage and cook for another 1 minute.  Add in the noodles, green onions, soya sauce (about 2 tbsp), oyster sauce (about 2 tbsp), and worcestershire sauce (about 2 tsp).   Stir well.  Squeeze some lime juice over the noodles and serve immediately.  This recipe serves two very hungry people.

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