Flying noodles / Stir-fried noodles with soy sauce chicken breast

Happy New Year! I hope you guys will have a year full of happiness and inspiration from your kitchen. It’s the start the year so I want to introduce a light, simple and flying dish, in hope that this year will be a year full of flying ideas. It’s “light and simple” because it’s only stir-fried noodles with chicken breast and a soy sauce based sauce, and it’s “flying” because…the noodles are really flying!

Flying noodles

This flying noodles has been the hype for a while, so I’m actually a bit behind on the trend laughing but no matter if I’m late to the trend or not, and no matter if the noodles are flying or not, stir-fried noodles is still a very easy and delicious dish. I think this is a fun way to present noodles in a family meal, and if you have kids then this is a good way to make them more excited to eat. You can switch chicken breast to any kind of proteins, and you can also change the vegetables to anything that is in seasons and to your liking.

Công thúc tiếng Việt: Mì bay / Mì xào lườn gà sốt xì dầu

A. Chicken breast stir-fried noodles

Flying noodles

timer_318-10184 Preparation time: 10 minutes

_318-698 Cooking time: 25-30 minutes

Serving tray icon Servings: 2 people

* Ingredients:

  • 3 noodle nests
  • 2 pieces of chicken breast
  • A handful of chives
  • ½ shallot
  • A cup of beansprout
  • 4 dried shitake mushrooms

* Sauce:

  • 2 tablespoon ketchup
  • ½ tablespoon vinegar
  • 1 tablespoon sugar
  • 2 tablespoon soy sauce
  • 50ml water

* Directions:

1. Prepare the ingredients:

Wash the chicken breasts, cut into bite-size pieces, marinate with a dash of salt and pepper.

Rinse the bean sprout, remove the roots. Rinse the chives, cut into 2-3cm long pieces. Thinly slice the shallots.

Soak the dried mushrooms in warm water until soft, squeeze out the excess water and rinse well, thinly slice the mushrooms.

2. Cook the noodles according to the package’s instructions. When the noodles are al dente (the noodles doesn’t have to be too soft since we’re gonna stir-fry later), pour them into a strainer and pass under running tepid water until the noodles are cool, let the noodles dry.

3. Heat 2 tablespoon of oil on medium-high heat, add the shallots and stir-fry until fragrant. Add the chicken breast and stir-fry for 3 minutes, just until the pieces are lightly cooked and are no longer pink on the outside. Pour the chicken into a bowl and set aside.

4. Using the same pan, heat up an extra ½ tablespoon of oil, add the beansprouts and quickly stir-fry for 2 minutes until they turn translucent, add the chives and quickly mix, then pour to a bowl and set aside.

5. Add all the ingredients for the sauce into the pan, stir and mix well, set on high heat until it boils for 2-3 minutes then add the chicken, beansprouts, chives and noodles and mix so that the sauce evenly coat everything. Serve hot.

B. Making flying noodles

In order to make the noodles “fly” we will have to set up a structure in the middle of the plate. There are a lot of ways to make this structure, for both forks and chopsticks, and you can find lots of instructions on YouTube. The way that I’m showing here, for me, use very easy to find and cheap stuffs that you can find around the house, and the process is simple as well.

* Necessary items:

  • 1 average sized potato
  • 1 hard straw (the type that is usually used for bubble tea)
  • A pair of chopsticks

Star Note: it’s better to choose a straw that is yellow or orange, which kinda closely resemble the colour of the noodles, so that it’ll be easier to ‘disguise’ it between the noodles. I made the mistake of using a green one and it was hell to cover it up laughing

1. If your straw is flat on both ends, use a pair of scissors to cut one end at an angle so that you have a pointy end. Then measure the chopsticks against the top half of the straw, as close to the end part as possible. Try to make the chopsticks look as natural as possible

2. Make marks on where the chopsticks enter and exit, use a pointy knife or a pair of scissors to make a small hole where the marks are. You don’t have to make the holes too big, just enough to insert the chopsticks, a smaller hole will provide a better grip on the chopsticks.

Flying noodles

(I had a friend of mine do this for me tongue)

3. Insert the chopsticks into the holes. Rinse and cut the potato in half, put the flat surface on the serving plate, insert the straw into the potato and you have your structure.

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After that you just have to put the noodles onto the plate to cover the potato, use a pair of chopsticks or hands with plastic gloves to twirl a small amount of noodles around the straw, draping the ends on the chopsticks, then arrange more noodles on top to cover the end of the straw and you have yourself a dish of magical flying noodles wink

Flying noodles

Happy cooking everyone.

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Terri at Food Meanderings.

 

 

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6 thoughts on “Flying noodles / Stir-fried noodles with soy sauce chicken breast

  1. Pingback: Mì bay / Mì xào lườn gà sốt xì dầu | Miamivores

  2. Pingback: Healthy Starts Round up – Our Growing Edge | FOODMEANDERINGS.COM

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