Ingredients
- 250 g Chinese egg noodles
- 300 g chicken breast, in strips
- 1 red bell pepper, in strips
- 1 carrot, julienned
- 100 g Chinese cabbage, julienned
- 2 scallions, chopped
- 2 garlic cloves
- 1 piece fresh ginger
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons vegetable oil
Step-by-step
Using a different robot? Switch it here:
- Cook the noodles according to the package, drain and set aside.
- Put the garlic and ginger in the mixing bowl and chop 3 sec/speed 5; scrape down with the spatula.
- Add 2 tablespoons oil and sauté 2 min/Varoma/spoon speed.
- Add the chicken and sauté 5 min/Varoma/reverse/spoon speed.
- Add the carrot, bell pepper and cabbage and stir-fry 6 min/Varoma/reverse/spoon speed.
- Add the noodles, soy sauce, oyster sauce and scallion and mix 3 min/100°C/reverse/spoon speed. Serve at once.
Tips
- Don't overcook the noodles so they don't stick together.
- You can swap the chicken for shrimp.
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