Budget : €
Preparation 30 mn | Cooking 50 mn
Difficulty : Easy
For 6 people
4 nest portions of Chinese egg noodles
20 oz/600 g chicken breast
1 head of broccoli
½ red bell pepper
½ yellow bell pepper
½ green bell pepper
1 small onion
1 clove of garlic
Several sprigs of coriander
3 Tb soy sauce
1/ Cut the chicken breasts into strips. Brown in the wok with a dash of oil, salt and pepper for about ten minutes. Set aside.
2/ Break apart the broccoli into florets. Blanch the florets for 5 minutes in your wok with salted boiling water. Remove and emerge immediately in ice water, and then drain. Wash, remove seeds and core and cut the peppers into strips. Peel and mince the onion and garlic.
3/ Heat a dash of oil in the wok. Add the onions, garlic and bell peppers. Sauté for 5 minutes over high heat, stirring occasionally. Add a half glass of water, salt and let cook until all the liquid evaporates. Add the chicken and broccoli and stir.
4/ Meanwhile, cook the noodles in salted boiling water according to the instructions on the package. Strain and let sit with a half-glass of the cooking water.
5/ Add the noodles, their cooking water and the soy sauce to the wok. Sauté for 5 minutes over high heat. Sprinkle with minced coriander leaves. Serve immediately.