Wok noodles with ginger, vegetables and chicken

Name: wok noodles with ginger, vegetables and chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g chicken breast; 4 el sunflower oil; 248 g wok noodles pack 248 g; 2 cm fresh ginger; 3 toe garlic; 2 Red onion; 2 broken sweet pointed pepper; 3 broken bunch onion bag of 3 pieces; 425 g miniature canned chicken leaked out; 3 el Oyster sauce; 3 el unsalted cashew nuts

A lot of vegetables! Kidsproof recipe for wok noodles with chicken, spring onion, ginger, red onion, paprika, mini-corncob and cashew nuts.

Ingredients

Directions

Cut the chicken into strips. Heat a wok and pour in the oil. Stir fry the chicken in 2 min. Golden brown. Season to taste with pepper and salt and remove from the wok.
Cook the wok noodles according to the instructions on the package. Drain and allow to cool under cold running water. Drain. In the meantime, peel the ginger and slice the knog garlic into slices. Cut the onion into half rings and the bell pepper into strips.
Cut the spring onion into oblique pieces of 2 cm. Slice the ginger. Heat the rest of the oil in the stir frying the ginger and garlic 1 min. Add the red onion and cook for 2 min.
Add the peppers, corncobs, oyster sauce and cashew nuts and stir-fry for 1 more time. Add the chicken, wok noodles and spring onion and stir-fry for another 1 min. Spread over the bowls.