Chicken and Noodle Stir-Fry

Name: Chicken and Noodle Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 2 Portionen
Ingredients: 1 tbsp sunflower or vegetable oil; 4 piece skinless, boneless chicken thighs; 1 clove garlic; 1 piece red pepper; 100 g beansprout; 2 pack straight-to-wok noodles; 3 tbsp oyster sauce

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Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This chicken and noodle stir-fry is a quick and easy meal perfect for a weeknight dinner. I've been making this recipe for years, and it's always a hit! The combination of tender chicken, crisp vegetables, and savory oyster sauce is simply delicious. It's ready in just 20 minutes, making it ideal for busy schedules. Feel free to add other vegetables you enjoy, like broccoli or carrots. This dish is also great for using up leftover cooked chicken or turkey. It’s a budget-friendly and satisfying meal that everyone will love.

Ingredients (7 ingredients)

1 tbsp sunflower or vegetable oil
4 piece skinless, boneless chicken thighs
1 clove garlic
1 piece red pepper
100 g beansprout
2 pack straight-to-wok noodles
3 tbsp oyster sauce

Preparation (5 steps)

Prepare garlic and red pepper

Thermomix® Setting

3 sec/Speed 7

Add 1 clove of garlic to the mixing bowl and chop for 3 seconds / speed 7. Transfer to a bowl. Add 1 red pepper, cut into pieces, to the mixing bowl and chop for 3 seconds / speed 5. Transfer to the bowl with the garlic.

Sauté garlic and red pepper

Add 1 tbsp sunflower or vegetable oil to a large frying pan. Heat the oil over medium heat. Add 4 skinless, boneless chicken thighs and stir-fry for about 3 minutes, until golden. Add the chopped garlic and red pepper and cook for 2 minutes more. Transfer to a bowl and set aside.

Combine ingredients in the Thermomix

Thermomix® Setting

2 min/212°F/Speed 1/Linkslauf 100 Reverse

Add 100g beansprouts, 2 packs straight-to-wok noodles, 3 tbsp oyster sauce, and 5 tbsp water to the mixing bowl. Cook for 2 minutes / 100°C / speed 1 / reverse.

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