Chicken noodle and mung bean stir fry
Preparation time: 20 min
Cooking time: 20 min
- 1 onion
- 2 carrots
- 3 cm of ginger
- 1 package of Chinese egg noodles
- 7 oz Wofoo sprouted mung beans
- 8.8 oz chicken
- 4 tbsp soy sauce
- 2 tbsp nuoc mam sauce
- 1 tbsp sugar
Brown the chopped onion with olive oil in a wok. While you are waiting, cut the carrots into sticks, peel and grate the ginger. Cut the chicken into thin strips.
Add the carrots, chicken and ginger to your wok. Cook for 3 minutes until the carrots start to soften and the chicken starts to brown.
Add the sprouted mung beans, sugar, soy sauce and nuoc mam sauce.
While you are waiting, cook the Chinese noodles following the package instructions (generally 3 or 4 minutes).
Add the noodles to your wok, mix well and serve in deep plates.
Serve with soy sauce for people who would like to add more.
For even more flavor, add a garlic clove and a fresh lemongrass stalk, chopped into thin strips.
Do not hesitate to use leftover chicken or leftovers of any other type of meat cooked the previous day in this recipe, it will be even faster and avoid waste.