Wednesday, March 23, 2011

Chicken and Vegetable Stir-fry Noodles

As the daily temperatures start to increase and your vegetable patch begins to take on colors of the rainbow, it’s time to hit the kitchen and cook up a stir-fry. Stir-frys are one of the best ways to add vegetables to your meal. They are delicious, nutritious and super easy to make. This noodle dish combines cuisine from the east with cuisine from the west. Although pasta is used in this dish, the cooking style and flavor is Asian. Stir-frys all start with some hot oil, garlic, and ginger, and end with a colorful assortment of vegetables. Soy sauce is an ingredient typical of stir-frys to help add flavor and moisture to the dish. The versatility of this dish enables you to substitute the vegetables with your favorite varieties. So what are you waiting for? Get out your pots and pans, bring out the knives, dig into your refrigerator and cook up a dish that leaves you feeling full and great.


13.25 oz dried spaghetti
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon chopped fresh ginger root,
1 chicken breast, sliced
2 cups button mushrooms, sliced
2 cups green beans, cut
2 carrots, thinly sliced
1 tablespoons soy sauce
2 spring onions, thinly sliced


1. Prepare the spaghetti according to the directions on the packet.
2. In a wok, heat the oil on a medium-high heat. Add the garlic and ginger and stir-fry for one minute.
3. Add the sliced chicken breast and cook until the chicken is browned.
4. Add in the mushrooms, green beans, and carrots. Put in the soy sauce and stir-fry for 5 minutes.
5. Add the cooked spaghetti on top of the vegetables. Put the lid on for 5 minutes so that the vegetables will soften and the flavors will blend into the noodles.
6. Season with salt to taste and sprinkle the spring onions on top. Serve immediately.

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