Wok Stir-Fry with Chicken, Mushrooms and Leek
Wok stir-fry with chicken, mushrooms and leek is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Chinese egg noodles
- Salt
- 2 chicken breast fillets (about 150 g each)
- 1 stalk leek
- 200 g button mushrooms
- 1 Carrot
- 1 chili pepper
- 1 Garlic clove
- 3 tbsp Sesame oil
- fish sauce
- light soy sauce
- pink peppercorns
- coriander leaves
Instructions
-
1.
Cook the noodles according to package instructions in salted water. Wash, pat dry and slice the chicken breasts. Clean and cut the leek into rings. Trim and slice the mushrooms. Peel the carrot and halve or quarter it depending on size. Wash, trim and finely chop the chili pepper.
-
2.
Brown the chicken in a hot wok with oil for about 1 minute until golden brown. Push to the side and cook the mushrooms in the center. Move aside again and stir-fry the leek, carrot, chili and garlic for 1-2 minutes. Combine everything well, add the drained noodles and finish cooking together for 2-3 minutes. Season with fish sauce and soy sauce and serve garnished with peppercorns and coriander.
