Certainly! Here’s a simple and flavorful recipe for a dish featuring mushrooms, noodles, and chicken breast. This recipe serves about 4 people.
Mushroom Noodles with Chicken Breast
Ingredients:
- For the Chicken Marinade:
- 2 large chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or white wine vinegar)
- 1 tablespoon hoisin sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon olive oil
- For the Noodle Stir-Fry:
- 8 oz (225 g) noodles (such as rice noodles, udon, or egg noodles)
- 2 tablespoons vegetable oil (for stir-frying)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 small onion, thinly sliced
- 1 cup button mushrooms, sliced (or cremini, shiitake, etc.)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or snow peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions:
- Marinate the Chicken:
- Slice the chicken breasts into bite-sized pieces.
- In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, garlic powder, ginger powder, and olive oil.
- Add the chicken pieces and toss to coat well. Marinate for at least 15 minutes (or up to 1 hour if you have time).
- Prepare the Noodles:
- Cook the noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken pieces and stir-fry until they are cooked through and lightly browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Add the sliced onion and cook for 2-3 minutes until softened.
- Add the mushrooms and cook for an additional 3-4 minutes until they are tender.
- Stir in the bell pepper and snap peas, cooking for another 2-3 minutes until they are just tender but still crisp.
- Combine and Season:
- Return the cooked chicken to the skillet.
- Add the cooked noodles.
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and sugar. Pour this sauce over the chicken, vegetables, and noodles.
- Toss everything together to combine and heat through, ensuring the noodles and chicken are evenly coated with the sauce.
- Garnish and Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds if desired.
- Serve hot and enjoy!
This dish offers a delightful blend of textures and flavors, with tender chicken, savory mushrooms, and crisp vegetables all enveloped in a flavorful sauce. Perfect for a quick weeknight meal or a casual dinner with friends!
