Chicken Noodle Stir Fry

Thermomix recipe: Chicken Noodle Stir Fry. Ready in 25 minutes. Serves 3. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g chicken breast, sliced into thin strips
• Salt, as needed
• 20 g vegetable oil
• 1 red chilli, deseeded
• 1 tsp fresh ginger, peeled
• 1 large clove garlic, peeled
• 30 g dark soy sauce
• 15 g oyster sauce
• 15 g fresh lime juice (from approx. 1/2 lime)
• 5 g brown sugar
• 0.5 g white pepper
• 150 g dried noodles (egg or wheat)
• 20 g toasted sesame oil (15g for noodles, 5g for garnish)
• 150 g carrots, peeled
• 150 g red bell pepper, deseeded
• 3-4 spring onions, white and green parts separated
• 100 g chestnut mushrooms, quartered
• 75 g mangetout
• Crushed toasted peanuts, for garnish
• Sesame seeds, for garnish

Instructions

1. In a small bowl, combine the dark soy sauce, oyster sauce, lime juice, brown sugar, and white pepper. Mix well and set aside.
2. Add red chilli, ginger, and garlic to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl and set aside.
3. Slice carrots and red bell pepper into thin matchsticks or strips. Slice the white parts of the spring onions into 1-inch pieces and the green parts into 1-inch pieces, keeping them separate. Quarter the mushrooms.
4. Cook the dried noodles in a separate pot of boiling water according to package instructions. Drain well, then toss with 15 g toasted sesame oil to prevent sticking. Set aside.
5. Add 20 g vegetable oil to the Thermomix bowl. Heat 2 min / 120°C / Speed 1.
6. Add the sliced chicken breast and a pinch of salt to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse 🔄. Pause and scrape down the sides of the bowl.
7. Add the chopped chilli, ginger, and garlic to the bowl with the chicken. Sauté 1 min / 120°C / Speed 1 / Reverse 🔄. Transfer the chicken and aromatics to a separate bowl and set aside.
8. Add the carrots and red bell pepper to the Thermomix bowl (add 10 g more vegetable oil if needed). Sauté 3 min / 120°C / Speed 1 / Reverse 🔄. Pause and scrape down the sides of the bowl.
9. Add the quartered mushrooms and the white parts of the spring onions to the bowl. Sauté 2 min / 120°C / Speed 1 / Reverse 🔄.
10. Add the mangetout and the green parts of the spring onions to the bowl. Sauté 1 min / 120°C / Speed 1 / Reverse 🔄.
11. Add the cooked noodles, the reserved chicken and aromatics, and the prepared sauce to the bowl with the vegetables. Mix 1 min / 90°C / Speed 2 / Reverse 🔄 to combine everything evenly.
12. Serve immediately, garnished with crushed toasted peanuts and sesame seeds, and a drizzle of the remaining 5 g toasted sesame oil.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.