chicken stir fry with rice noodles

chicken stir fry with rice noodles


15 oz rice noodles (like tagliatelle)
1 lb Boneless chicken breast
Sesame oil, or peanuts, or sunflower
4 cloves garlic, peeled and finely chopped
1 lb broccoli, cut on the lengthwise
4 c. Coffee soy sauce
4 eggs, beaten
Sea salt
Lime wedges


Cook noodles according to package directions.
Meanwhile, cut the chicken into the splitting horizontally, but keeping the pieces together. Flatten with a rolling pin and cut into strips diagonally.

Heat a wok and add a little oil. Season chicken with salt and pepper and sauté about 3 minutes, until chicken is browned (not all at slightly under-cooked).

Add garlic and sauté 30 seconds. Add broccoli and sauté a few minutes until tender. Book. Wipe the vacuum and add a little oil wok. Add the eggs. Season and sauté, stirring. When the eggs are cooked, add the pasta and mix well. Add noodles and stir, breaking eggs to fully integrate. Add chicken, soy sauce and broccoli and sauté over medium-high heat. Serve immediately with lime wedges squeezed over the noodles.


Preparation: 10 min
Cooking: 10 min
Servings: 4