This chicken wok noodles recipe is extremely easy to make, spicy and with ingredients that you can get at any regular grocery store. And so so yummy!
Hallo everyone! 🙂 I hope you’re doing great. After three days of jazz & blues, wine, and more jazz, we are finally back on track with healthy meals. Honestly, as much as I love spending time outside and listening to live jazz and blues all day long, I kind of missed my homemade goodies. Does it happen to you too? 🙂
Before going on with today’s recipe, I’d like to show you a few pictures from the jazz festival. It was Jazz Rally time again on May 21 – 24 2015 Düsseldorf, Germany.
Düsseldorf once again presented Germany’s largest jazz festival. In addition to all kinds of jazz, the 23th Düsseldorf Jazz Rally also offered related music styles such as blues, soul, and funk. As I understood, there were over 70 concerts on about 30 stages with hundreds of musicians. They definitely turned the city into a swinging and dancing one. 🙂 Of course, we did it too! 🙂 I loved it!
The highlights of this year included bands like: The Brand New Heavies, The Heavytones, Matt Bianco, Christian McBride, Stefan Gwildis & NDR Bigband, The Steve Grossman Quartet, The Bill Laurance Project, Meret Becker, Max Merseny & Band, and last but not least The Sinatra Tribute Band & Max Neissendorfer feat.
However, I must admit that my favorite band was The Sazerac Swingers. The Sazerac swingers, that play the current, young New Orleans Jazz were located “to the shuttle” Düsseldorf’s oldest restaurant in the heart of the old town. And it was for free. Pretty amazing, right?! 🙂 Another cool part about this festival is that besides the weekend ticket, you can also purchase day-tickets.
If you’ve been keeping up with my everyday meals on Instagram over the past few months, then you’ll know how much I love this European-Asian dish. As I love Chinese food so much, but can’t and DON’T want to go to the restaurants all the time, I had to bring an Asian flavor into my daily routine. And I promise that this recipe is extremely easy to make, with ingredients that you can get at any regular grocery store.
Another thing I love doing is to ease my work by chopping all the ingredients before I start cooking. It’s just the way I like it, so you don’t have to do it but if you haven’t tried it yet, let me tell you that can save up to half of your time in there. Try it this way, too. See how it goes and let me know.
One of the best parts of this recipe is the marinated chicken. So try to marinate the chicken breast (or your favorite meat) with soy sauce, red chili flakes, curry and cayenne powder. If you don’t use these condiments on a regular basis, then try using yours, but keep it as simple as possible (I mean don’t use all the condiments you have) if you still want to have the original flavor.
- - 350 g chicken breast
- - 250 g wok noodles (they are typically very thin and short)
- - 1 large-sized red bell pepper, chopped
- - 1 bundle of green asparagus, roughly chopped
- - 2 medium carrots, chopped
- - 1 large-sized onion, chopped
- - a handful of soya beans
- - 1 green onion, chopped, cut in medium chunks
- - 1 tsp fresh ginger, peeled and finely chopped
- - 2 cloves of garlic, peeled and minced
- - fresh coriander
- - ½ teaspoon crushed red pepper flakes
- - 2 tablespoons of coconut oil
- - a pinch of curry powder
- - a pinch of cayenne powder
- - a splash of soy sauce
- - sea salt and pepper to taste
- - 1 tablespoon soy sauce
- - 1 teaspoon oyster sauce
- Cut the chicken breast in thin stripes. Season them with all the condiments. What I like to do next is to chop all the vegetables in order to save time while cooking it. Therefore, I will recommend that you to wash all the vegetables very well under cold water and chop them all roughly, except the ginger. You don’t want to eat big chunks of ginger, believe me.
- Put 1 tablespoon of coconut oil in a wok (I like to use my wok every time I cook this recipe, but you can also use a normal saucepan) and add the onions, garlic and the chicken cubes for a couple of minutes until the chicken gets golden. Then reduce the heat to a lower level and add the carrots, red bell peppers, ginger into the wok and do a few quick stirs.
- Let them simmer gently for 2 minutes and add the asparagus, soya beans, and wok noodles. Continue to simmer them for maximum 5 more minutes until the noodles are moist and well mixed with the seasonings and cooked. Serve it on a plate or a bowl (I normally eat it from a bowl and use chopsticks, but for the sake of taking a good picture, I had to use this pretty normal plate). You may then add an extra splash of soy sauce if you are a big fan of it. Be careful though, too much soy sauce will overpower the rest of the flavors.
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
Did you make this recipe? Then please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookitfit!
What’s the latest festival or concert you attended?
Wish you a lovely day!
With love, Cris