Chicken & Vegetable Stir-Fry
with Fresh Shanghai Noodles
Cooking time
40 minutes
Servings
4
Calories
669 /serving
The Shanghai noodle is an outstanding egg noodles, that is toothsome, perfectly chewy and ideal for a stir fry. In this Goodfood creation, we are combining them with morsels of juicy chicken, fresh bell peppers, crunchy celery and a sauce of sweet soy and umami rich miso. A truly delightful dish the whole family can get excited about!
We will send you:
- 8 Chicken thighs
- 20g Ginger
- 2 Garlic cloves
- 2 Scallions
- 2 Orange or red bell peppers
- 3 Stalks of celery
- 20g White miso paste
- 18g Cornstarch
- 450g Fresh Shanghai noodles
- 60ml Sweet soy sauce
You will need:
Large high-sided pan
Large pot
Peeler
Oil
Salt & pepper
Total Fat
20 g
Saturated Fat
2 g
Sodium
1611 mg
Total Carb
67 g
Sugars
8 g
Protein
57 g
Fibre
10 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Peel and mince the ginger. Mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Core and julienne the bell peppers. Thinly slice the celery on an angle. Pat the chicken dry with paper towel; cut into bite-sized pieces and season with S&P. Transfer to a bowl and toss with the cornstarch.
Cook the noodles
Add the noodles to the pot of boiling water. Cook, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly, toss with a drizzle of oil and set aside.
Cook the chicken
In a large high-sided pan, heat a drizzle of oil on medium-high. Working in batches, add the coated chicken to the pan in a single layer (shaking off any excess cornstarch before adding). Cook, turning occasionally, 6 to 8 minutes per batch, or until browned on all sides and cooked through (if the pan seems dry, add more oil between batches). Transfer to a paper towel-lined plate, leaving any browned bits (or fond) in the pan.
Cook the vegetables
In the pan of reserved fond, heat a drizzle of oil on medium. Add the white bottoms of the scallions, garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bell peppers and celery; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until softened.
Finish the noodles & serve
To the pan of vegetables, add the cooked chicken, noodles, miso and sweet soy sauce. Cook, stirring frequently, 1 to 2 minutes, until the noodles are coated in sauce and the chicken is heated through. Divide the finished stir-fry between your plates. Garnish with the green tops of the scallions. Bon appétit!
