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Pan-Asian Noodles Recipe

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Hello everyone! Today, I’m sharing a recipe for noodles in a Pan-Asian sauce.
This is the perfect quick dinner—just 20-30 minutes, and you’re done! The hardest part is slicing everything, but if you have a special grater, it’ll be even faster. You can swap almost any ingredient, and I’ll give substitution ideas at the end. I love this dish because it’s incredibly simple yet delicious. Let’s cook!
Ingredients (for 2 large servings):
Noodles (I used udon, but you can use egg noodles or even pasta as a last resort) – 200 g
Chicken thigh fillet – 2-3 pieces
Carrot – 1 small
Bell pepper – ½ piece
Zucchini or squash – ½ piece
Corn – small amount (optional)
Chili pepper – to taste
Garlic – 3 cloves
Cornstarch – 1 tbsp
Green onion – 3 stalks
Soy sauce – 70 g
Sweet chili sauce – 2 tbsp
Teriyaki sauce – 2 tbsp
Instructions:
Prep everything first because the cooking process will be very fast.
Slice all vegetables into thin strips.
Remove the soft center from the zucchini so it doesn’t turn into mush.
Coat the chicken with cornstarch.
Cook the chicken:
Heat a large pan over high heat.
Add oil and place the chicken in a single layer—don’t stir!
The less you stir, the crispier it will be. After 3 minutes, flip it.
Fry until golden brown but not fully cooked. Remove from the pan.
Cook the noodles as instructed on the package (about 2 minutes).
Drain, but save ½ cup of the cooking water.
Rinse the noodles with cold water to stop cooking.
Make the sauce:
Mix soy sauce, teriyaki sauce, minced garlic, and sweet chili sauce.
Cook the vegetables:
Using the same pan, stir-fry carrots for 2-3 minutes on high heat.
Add zucchini, cook for another 2 minutes.
Then add bell pepper and a bit of chili, stir-fry 2 more minutes.
Add corn and pour in the sauce. Simmer for 1 minute.
Combine everything:
Add the noodles and a bit of the reserved noodle water for moisture.
Add the chicken and green onions, stir-fry for 2 more minutes.
✅ Done! Enjoy your flavorful homemade Pan-Asian noodles! 🍜🔥
This is the perfect quick dinner—just 20-30 minutes, and you’re done! The hardest part is slicing everything, but if you have a special grater, it’ll be even faster. You can swap almost any ingredient, and I’ll give substitution ideas at the end. I love this dish because it’s incredibly simple yet delicious. Let’s cook!
Ingredients (for 2 large servings):
Noodles (I used udon, but you can use egg noodles or even pasta as a last resort) – 200 g
Chicken thigh fillet – 2-3 pieces
Carrot – 1 small
Bell pepper – ½ piece
Zucchini or squash – ½ piece
Corn – small amount (optional)
Chili pepper – to taste
Garlic – 3 cloves
Cornstarch – 1 tbsp
Green onion – 3 stalks
Soy sauce – 70 g
Sweet chili sauce – 2 tbsp
Teriyaki sauce – 2 tbsp
Instructions:
Prep everything first because the cooking process will be very fast.
Slice all vegetables into thin strips.
Remove the soft center from the zucchini so it doesn’t turn into mush.
Coat the chicken with cornstarch.
Cook the chicken:
Heat a large pan over high heat.
Add oil and place the chicken in a single layer—don’t stir!
The less you stir, the crispier it will be. After 3 minutes, flip it.
Fry until golden brown but not fully cooked. Remove from the pan.
Cook the noodles as instructed on the package (about 2 minutes).
Drain, but save ½ cup of the cooking water.
Rinse the noodles with cold water to stop cooking.
Make the sauce:
Mix soy sauce, teriyaki sauce, minced garlic, and sweet chili sauce.
Cook the vegetables:
Using the same pan, stir-fry carrots for 2-3 minutes on high heat.
Add zucchini, cook for another 2 minutes.
Then add bell pepper and a bit of chili, stir-fry 2 more minutes.
Add corn and pour in the sauce. Simmer for 1 minute.
Combine everything:
Add the noodles and a bit of the reserved noodle water for moisture.
Add the chicken and green onions, stir-fry for 2 more minutes.
✅ Done! Enjoy your flavorful homemade Pan-Asian noodles! 🍜🔥