Trangia Chicken Noodles
This recipe is based on what I had in the pantry at the time. My idea was to make a full meal with noodles as the base. If I had been at home I would have used a wok, now I had to try “woking” with a pot.
It didn’t turn out half-bad and I’m sure I will try something similar in the future.
I mix different styles so those that are used to the different asian cousines might find this a bit strange.
First time I tried this I used both the flavour pack from the noodles and the wok sauce, and that became way to salty. I would recommend only to use one of them.
Don’t forget some sanitary wipes to clean your hands and knife after handling the chicken.
Ingredients 1 serving:
1 package of noodles
1 schallotte onion
1 carrot
100 g diced chicken breast
1 red chili (optional)
100 g zuchini
fresh ginger
1 egg
50 g green soybeans
Wok sauce:
1 tbsp japanese soy
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp apple cider vinager
½ tsp mirin
Boiling the noodles as long as the package recommends.
Meanwhile, cut the schalotte, the chili and the carrot in thin slices.
Cut the zuchini in pieces thick as the little finger
Grate the ginger.
Dice the chicken.
When the noodles are done, take them to the side and strain the water.
Add oil to a pot and when it’s hot add schallotes, chili and carrot. Fry until it starts softening.
Add chicken and ginger, fry for another minute
Add zuchini and the egg. Stir to break up the egg and get it evenly distributed.
When the egg sets add the noddles and about a 1/3 of the wok sauce. Stir until all is evenly combined.
Plate up and add the soy beans.