Chinese Noodles w/ Chicken and Veg

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6-7 skinless, boneless chicken breast fillets/ strips
1 tablespoon vegetable oil or 1 tsp sesame seed oil
4 scallions chopped (greens will be added when the dish is nearly ready)
1 pack button mushrooms
1 green bell pepper chopped
Chinese noodles or thin spaghetti
½ cup tomato puree
1 tbsp ginger garlic ready minced (or fresh)


Marinade boneless chicken fillets (strips) for 30 minutes using
half a lemon
1 tbsp honey
1 tbsp dark soy sauce
1 tsp ginger paste
Salt and pepper
Set the Ninja on stovetop medium. (I never use high as it gets too hot.)
Brown chicken in sesame or vegetable oil, stirring constantly until juices run clear.
Remove from pot when done and set aside.
Add the scallions.
Stir and saute for a few minutes.
Then add the mushrooms.
Cover pot and steam for 2 minutes.
Add the green peppers. Do not cover and cook after adding green bell peppers as they will loose their color. Stir for a few minutes till they still have a little bite in them.
Chop the chicken into pieces and add. Give it a quick 1 minute stir and remove from pan and set aside. Take care not to over cook.
All of the above does not take too much time as the Ninja cooks quickly.
Now for the noodles,
With the Ninja still on stove top medium
Add a tiny amount of ginger and garlic
Give it a quick stir and add in 1 and half cup water,
Add the tomato puree, Noodles, Salt to taste.
Set Ninja on oven mode for 30 minutes.
Check and stir in between so they don”t stick to the bottom.
When the noodles are done add the already cooked ingredients and the greens from the scallions.

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