Recipe

Peruvian-Chinese Chicken Stir-Fried Noodles

Name: Peruvian-Chinese Chicken Stir-Fried Noodles
Prep time: 24 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp Table Salt; 2 tbsp Chuño Potato Starch Flour; 3 unit Garlic; 1 unit Red Bell Pepper; 2 cup Broccoli; 360 g Chinese Noodles; 500 g Chicken Breast; 4 tbsp Vegetable Oil; 2.2 l Water; 0.5 tsp Ground Black Pepper; 2 cup Snow Peas; 1 tsp White Sugar; 2 tsp Sesame Oil; 4.5 tbsp Soy Sauce; 0.33 cup Water; 1 tbsp Ginger root; 1 unit Yellow Chili Pepper; 1 tbsp Red Wine Vinegar; 3 tbsp Oyster Sauce; 4 unit Scallion

Hot, glossy and driven by that deep soy-sauce Chifa flavor. The chicken stays seared, the noodles turn saucy, and the vegetables keep their bite. Fast, bold and built to be eaten right away.

30 min4 servingsFree

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Peruvian-Chinese Chicken Stir-Fried Noodles

What you need

Ingredients

1 tspTable Salt
2 tbspChuño Potato Starch Flour
3 unitGarlic
1 unitRed Bell Pepper
2 cupBroccoli
360 gChinese Noodles
500 gChicken Breast
4 tbspVegetable Oil
2.2 lWater
0.5 tspGround Black Pepper
2 cupSnow Peas
1 tspWhite Sugar
2 tspSesame Oil
4.5 tbspSoy Sauce
0.33 cupWater
1 tbspGinger root
1 unitYellow Chili Pepper
1 tbspRed Wine Vinegar
3 tbspOyster Sauce
4 unitScallion

Per serving

Nutrition

kcal: 690
fat g: 18.94
carbs g: 86.6
fiber g: 6.03
protein g: 43.32

Step by step

Preparation

1
Bring the **water** to a boil, cook the **Chinese noodles** for **3 to 4 minutes** or until **flexible** but not soft, then drain. Toss them with a little **oil** so they do not stick while the rest is stir-fried.
2
Cut the **chicken** into strips, and cut the **bell pepper**, **snow peas**, **broccoli**, and **yellow chili** into pieces that cook quickly. Separate the white and green parts of the **scallions**; the greens go in at the end.
3
Mix the **chicken** with the **salt**, **black pepper**, part of the **light soy sauce**, and most of the **chuño starch**. It should be lightly coated, not pasty.
4
In a small bowl, mix the remaining **light soy sauce**, **oyster sauce**, **red wine vinegar**, **sugar**, sauce **water**, **sesame oil**, and the remaining **chuño starch**. Keep this sauce ready before the wok gets hot.
5
Heat the wok until very hot, add part of the **oil**, and stir-fry the **chicken** for **3 to 4 minutes** in a single layer, until **seared** outside with no pink spots. Remove and reserve.
6
Add the remaining **oil** to the wok. Stir-fry the **garlic**, **ginger**, and white part of the **scallions** for **30 seconds**, then add the **bell pepper**, **snow peas**, **broccoli**, and **yellow chili**. Stir-fry for **2 minutes**, until the vegetables are **glossy** and still crisp.
7
Return the **chicken** to the wok, add the **Chinese noodles**, the prepared sauce, and the green part of the **scallions**. Stir-fry for **2 minutes**, lifting and tossing, until the noodles are **glossy**, hot, and saucy. Serve immediately.