Step-by-step recipe for making Chinese noodles with photos

If you want to surprise your loved ones or friends with an exotic Asian dish, you don’t have to order it at a restaurant. Noodles with chicken and vegetables, cooked in Chinese style, can be easily, quickly, and most importantly inexpensively prepared by yourself at home. At the same time, there is absolutely no need for rare products that would be impossible to buy in the nearest supermarket!

This Chinese dish is prepared in a large wok using the stir-fry method, that is, quickly frying food in a very hot frying pan. This method allows you to preserve maximum nutrients and achieve a rich and rich taste. Instead of a wok, you can use a large frying pan or saucepan.

You can use any noodles - egg, rice, buckwheat and even spaghetti. The main thing is that it should not be cooked a little; it will cook on its own when we mix it with chicken and vegetables.

Ingredients

• Chicken breast – 300 g;
• Sweet pepper – 2 pcs.;
• Onions – 2 pcs.;
• Carrots – 1 pc.;
• Garlic – 4-5 cloves;
• Starch – 1.5 tsp;
• Vegetable oil – 3 tbsp;
• Salt – 1 tsp;
• Sugar – 1 tsp;
• Soy sauce – 100 ml;
• Apple vinegar – 1 tbsp;
• Hot pepper (chopped or ground) – 0.5-1 tsp.
• To prepare the noodles:
• Noodles (spaghetti) – 400 g;
• Water – 2 l;
• Salt – 1 tsp. (with a slide);
• Ground turmeric – 1 tsp.

How to cook Chinese noodles with chicken and vegetables

Let's prepare the chicken. Rinse the chicken under cool water and dry it with a paper towel, then cut the loin off the bone and remove the skin. Cut the pulp into small pieces.

Now the chicken needs to be marinated. Place the pieces in a bowl, add a level teaspoon of salt, sugar, about 50 ml of soy sauce and apple cider vinegar. Mix everything thoroughly and leave for 10 minutes. After this, add starch and mix so that the starch envelops all the pieces and there are no lumps left.

Peel the onion and cut into thin feathers. Onions cut into half rings will quickly lose their shape during frying.

We cut off the stalk of the bell pepper, clean out the seeds, and cut the pulp itself into thin strips. It is better to take peppers of different colors; with bright peppers the dish will look more interesting.

Peel the garlic and cut into thin slices.

Grate the peeled carrots on a Korean carrot grater or cut into strips as long and thin as possible.

Place marinated chicken pieces in a frying pan and, without turning down the heat, fry until lightly golden brown. The process itself takes about 3-4 minutes, during which time the chicken must be constantly stirred, otherwise the garlic will burn and the chicken will only brown on one side.

Push the meat to the sides of the pan, and place the onion feathers in the center. Stirring constantly, cook for about 1-1.5 minutes. Then we remove the onion from the meat, and put carrots in its place. We also fry the carrots for a short time, and then the bell pepper.

When the meat and vegetables are fried, they can already be mixed. Pour in the remaining soy sauce and add hot pepper. Cook over high heat for another 3-4 minutes.

The noodles must be boiled either in advance or at the same time as the chicken is cooked. Bring about 2 liters of water to a boil, add salt and turmeric to it. Turmeric will give the noodles a pleasant color and light aroma. Throw the lamp into boiling water, immediately stir thoroughly so that the noodles do not stick together, and cook for the time indicated on the label until al dente, that is, the noodles should remain a little hard.

Place the finished noodles in a sieve and rinse in cold water to stop the cooking process. When the excess liquid has drained, mix the noodles and chicken with vegetables. Continuing to keep the pan with the dish on the fire and constantly stirring its contents, cook for about 1.5-2 minutes.

Then place the dish on portioned plates and serve while still hot. Chinese noodles with chicken and vegetables are ready! Bon appetit!

Note to the owner:

• If you do not have a wide enough frying pan, then it is better to fry the chicken and vegetables separately, in several batches. Otherwise, the vegetables will not be fried, but stewed.

With pork

If you like a combination of unusual and contrasting flavors, then be sure to try Chinese noodles with pork. For flavor, add some mushrooms and chopped ginger.

Ingredients:

• 480 g pork tenderloin;
• 180 g each of mushrooms and noodles;
• ginger;
• three cloves of garlic;
• Bell pepper;
• a spoonful of honey and rice vinegar;
• a spoonful of ketchup and flour.

Cooking method:

1. In hot oil, fry thin strips of pork along with chopped garlic, grated ginger and flour.
2. Separately, fry the mushrooms along with cubes of sweet pepper, as well as honey, vinegar and ketchup.
3. After five minutes, add the noodles, for spiciness you can add a little chili pepper, mix and remove from the stove.
4. Serve with noodles with meat and green onions.

Step by step photos of the recipe

1. Cook the noodles.

2. Cut the chicken into pieces.

3. Place the diced meat in a hot frying pan and fry for a couple of minutes.

4. Add salt, pepper and chili powder.

5.Then simmer the chicken a little in soy sauce.

6.Then add the Chinese mixture (or chop all the vegetables and fry them with the chicken until cooked). Add soy sauce (do not skimp) and simmer over medium heat, stirring occasionally.

7. About 5-7 minutes before the end, add the pre-cooked Chinese noodles. Mix everything, reduce heat and bring to readiness.

8. Bon appetit!

9. Now I want to show you a couple of types of Chinese mixture.

10. Now I want to show you a couple of types of Chinese mixture.

11. Now I want to show you a couple of types of Chinese mixture.

Additional Information

January 26, 2012, 21:08

Not bad! But I prefer to avoid such “mixtures.” It’s better to cook it yourself.

Agree

I like. I also don’t shy away from mixtures; I would rather pay attention to something else. The noodles should not be cooked until tender, as the hot mixture in the pan will continue to cook them. And overcooked noodles are not typical for any cuisine, including Chinese. In my practice, I prefer to cook the pasta for half the time indicated on the package plus one minute and then “finish cooking” in the pan.

Chinese noodles with chicken and vegetables - recipe with photo

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To make the dish truly Chinese, we advise you to find shiitake mushrooms, but if this is a problem, feel free to replace them with ordinary oyster mushrooms. Want to see a detailed video recipe? Then turn on episode 3 of the new super show “Culinary Duel ,” in which the daughter-in-law and mother-in-law prepare these Chinese noodles for their beloved husband and son!

RECIPE FOR CHINESE NOODLES WITH CHICKEN AND VEGETABLES

• rice noodles (funchose) - 400 g
• chicken - 300-400 g fillet
• bell pepper - 1 piece
• mushrooms - 200 g (oyster mushrooms, shiitake)
• soy sauce - 2-3 tbsp. spoons

• Chinese cabbage - 300 g
• sesame oil - for frying
• ginger - 2 cm root
• salt - to taste
• sesame - optional

How to cook Chinese noodles with chicken and vegetables:

1. Pour boiling water over the noodles and let it brew for 10 minutes (you can use buckwheat or egg noodles instead of rice noodles).

2. Cut the chicken fillet into small slices and marinate in soy sauce and finely grated ginger for a few minutes.

3. Chop vegetables and mushrooms into thin strips and quickly fry in a hot frying pan with sesame oil. Add the fillet, cover with a lid and simmer for 10–15 minutes.

4. Drain the noodles in a colander, add to the chicken and vegetables, add salt, stir and simmer covered for another 10-15 minutes.

5. Place Chinese noodles with chicken and vegetables on a dish and sprinkle with sesame seeds.

Chinese pulled noodle soup

According to the recipe of a Chinese chef, a traditional dish from Lanzhou. Broth with Lamian stretch noodles and spicy daikon radish.

Ingredients:

• Water - 4 l
• Boneless beef, cut into cubes - 1 kg
• Fresh ginger root - 20 g
• Sichuan pepper - 2 tbsp.
• Cardamom (amamum) – 2 pcs.
• Dried tangerine peels – 2 pcs.
• Bay leaves – 4 pcs.
• Salt, to taste - 2 tbsp.
• Regular flour - 1 kg
• Water – 600 ml
• Vegetable oil - 4 tbsp.
• Daikon radishes – 500 g
• Garlic - 3 cloves
• Cilantro - 1 bunch
• Oil and chili (optional)

Preparation:

Bring 4 liters of water to a boil. Add beef, ginger and spices. Bring to a boil, then reduce heat and simmer for 2 hours. After 2 hours, discard all spices, then season to taste with salt.

Knead the dough from water and flour until smooth. Cover with film and let rest. Knead the dough several times for 2 minutes. Cover with film and set it aside for 10-15 minutes.

Boil the broth with the addition of daikon.

Roll out the dough and make noodles by cutting it into strips.

Then immediately throw into boiling water.

Cook for 5-10 minutes.

Serve the noodles with beef broth along with daikon and additional garnish.

Let's learn the intricacies of Chinese cuisine

There are sure to be boxed Chinese noodles on the shelves of every supermarket. The recipe for its preparation is usually given on the packaging. But we won’t be lazy and, just in case, we’ll consider this process step by step.

In fact, there are no special secrets in boiling Chinese noodles, and the method of heat treatment is practically no different from preparing pasta that is familiar to us. So, the whole culinary process looks like this:

1. Soak the noodles for 15-30 minutes in hot water. The time depends on the variety and is usually indicated on the packaging.
2. Boil water in a saucepan, add salt and place noodles in it.
3. Cook the noodles according to the instructions. This usually takes up to 10 minutes. Rice noodles are cooked for 2-3 minutes.
4. Place the noodles in a colander.

Methods of preparing noodles in China

You can often hear that Chinese noodles are the most delicious and their European counterparts are far from equal. Making such a comparison, of course, is not very correct, but you definitely cannot deny the elegance and originality of making noodles to Chinese masters. This skill takes a long time to practice, and not every cook is allowed to prepare dishes.

It is clear that first of all the dough is kneaded. The product is based on flour or starch, but the additional ingredients are varied. These can be various cereals, herbs, alkalis, eggs or egg powder. The products are mixed in certain proportions, and with the exact recipe it is quite possible to prepare Chinese noodles at home. But the whole subtlety lies in cutting the finished dough. Thus, in China, to be allowed to cook, a chef must skillfully perform the following culinary operations:

1. Slicing - the dough rolled into a thin flat cake is folded and cut into strips of various widths. Moreover, it is necessary to equally skillfully cope with both needle-thick cuts and 1-2 cm slices of noodles.
2. Rolling - a piece of dough is rolled out in such a way that it acquires the desired shape and thickness without additional cutting.
3. Extrusion is the operation of a dough press that produces thread-like noodles.
4. Folding - the dough rolled into a cylinder is repeatedly stretched, twisted and folded until noodles of the desired thickness are obtained.
5. Cutting - the hard dough is rolled into a sausage, after which chunks of it are quickly cut into boiling water.

This specific manufacturing process, by the way, ensures quick cooking for the final product: Chinese noodles only need to be cooked for 1-5 minutes, depending on the thickness and composition of the dough. For example, Chinese noodles in a box are usually cooked for 4-5 minutes, and the Chinese simply scald very thin varieties of pasta with boiling water. We also note that chopped raw noodles can be dried and frozen, but in other cases it is better to consume the product immediately after cooking.

Udon with chicken and vegetables: recipe with photos

Udon is a noodle of Chinese origin that became popular in Japan in the 19th century and subsequently spread throughout the world. These noodles are easy to prepare; we just need to boil them in a well-known way. In combination with the most tender chicken meat and vegetables, udon becomes a real gourmet delight. Attention: the amount of ingredients given in the recipe is for one serving.

Compound:

• 100 g chicken fillet;
• 2 tbsp. l. starch;
• 30 g Chinese cabbage;
• 40 g mushrooms;
• 30 g carrots;
• 30 g onion;
• 30 g zucchini;
• 30 g bell pepper;
• 100 g udon noodles;
• 1-2 garlic cloves;
• vegetable oil;
• 30 ml soy sauce.

Preparation:

• Pre-boil the noodles.
• Wash the chicken fillet, dry it and cut it into thin oblong cubes.
• Roll the meat in starch and fry in vegetable oil until cooked.

• Peel carrots, zucchini, onions and peppers, rinse and cut into beautiful strips.
• We also chop the cabbage into strips.
• We clean the mushrooms and cut them into cubes.

• When the chicken is ready, add the vegetables to the pan and stir. Don't add cabbage yet.

• Fry everything together until all the ingredients are ready, and then add the Chinese cabbage.

• Now season the meat and vegetables with soy sauce and squeeze out the garlic cloves. Stir and place the udon in the pan.

• Mix everything again and after 2 minutes remove the pan from the stove. We got such a bright, aromatic and incredibly tasty dish.

Attention: there is no need to add salt to the dish, as soy sauce will provide enough salt. If desired, you can sprinkle it with sesame seeds at the end of the cooking process. A little secret: this recipe can be slightly modified and cooked noodles with chicken and vegetables in Teriyaki sauce. Just replace soy sauce with it.

Light Chinese noodle soup

The best part is that the soup is made with fresh, simple ingredients and no artificial flavor irritants.

Ingredients:

• Chicken broth - 4 cups
• Green onions, finely chopped – 3 pcs.
• Oyster sauce - 1 tablespoon
• Soy sauce - 1 tablespoon
• Dark soy sauce - 1 tablespoon
• Dried Chinese noodles – 500 g
• Bok Choy, chopped - 4 leaves

Preparation:

Heat chicken broth in a large saucepan and bring to a boil.

Add scallions, bok choy, soy sauces, oyster sauce and noodles.

Reduce heat and cook noodles according to package instructions.

Serve hot.

Noodles with chicken in Teriyaki sauce

Let's prepare noodles with chicken and vegetables in Teriyaki sauce. This dish has a rich color and taste. And the green onion will give it an incredible aroma.

Compound:

• 150 g chicken fillet;
• 200 g Chinese noodles;
• carrot;
• small zucchini;
• bell pepper;
• green onion feathers;
• sesame seeds to taste;
• 3-4 tbsp. l. Teriyaki sauce;
• olive oil;
• salt and spices.

Stir-fry with egg noodles and omelet

Stir-fry is not a dish, but a method of heat treatment. In Asia, stir-fry is the most popular cooking method that involves quickly frying food.

A mandatory item for stir-frying is a wok, and proper cutting of the ingredients is also important. So, meat is cut into thin slices, dense vegetables into strips, soft vegetables into wide strips.

Ingredients:

• Chinese egg noodles (230 g);
• two stalks of green onions;
• medium carrot;
• two eggs;
• soy sprouts (110 g);
• two tsp. soy seasoning.

Cooking method:

1. Cut the carrots into thin slices and fry in hot oil for five minutes, stirring constantly.
2. Add soy sprouts and onions to it, fry for ten minutes, do not forget to constantly stir the ingredients.
3. Lay out the boiled noodles, season the mixture with sauce and after two minutes remove from the stove.
4. Separately, fry an omelet from two eggs and soy seasoning. It also needs to be constantly stirred so that a heterogeneous mass is formed in pieces.
5. Place noodles on a dish and top with omelette.