22.11.2016

The hallmark of Chinese cuisine and Asian cooking in general are wok dishes. To cook them you need a special wok pan. This is the dish we will talk about.

It has a round shape, a convex bottom, high and thin walls. It is made of cast iron or carbon steel and has one wooden handle.

In China, they often cook on special burners, in the center of which there is a semicircle-shaped recess. With its help, the wok becomes stable, and a powerful flame quickly and evenly heats the walls.

For home kitchens they produce household "European" wok with a flat bottom. This wok is suitable for conventional gas and induction cookers. On the market, such pans are mainly made of non-stick steel, aluminum or stainless steel. Available with one or two handles.

The answer is simple. Cooking food in a wok usually takes less than 15 minutes, so dishes are obtained:

• Useful. Products lose almost no vitamins and nutrients with such rapid heat treatment. Food cooked in a wok is healthier than in a regular frying pan, since the ingredients are fried for 1-3 minutes;
• Not greasy. A tablespoon of oil is enough for frying, and the process itself takes minutes;
• Crispy and flavorful. Meat and vegetables, when quickly fried, acquire a dense crispy crust and an appetizing appearance.

A wok is a universal kitchen assistant.

Basically a frying pan A wok is used for quick frying - stir-fry(from English “fry and stir”), but you can also:

• stew meat and vegetables, covered with a lid;
• Use for deep frying;
• Use like a steamer. using a special grid;
• Make soup.

A wok can easily replace a regular frying pan, saucepan or small saucepan.

Cast iron, aluminum, ceramic and steel wok. Pros and cons of materials

Among the cookware products on the market, the following woks can be distinguished.

pros

• Durability
• Strength
• Can cook on gas, electric stove and open fire
• Not afraid of high heating temperatures
• Good wear resistance, difficult to scratch

• Heavy
• Takes a long time to heat up
• After each cooking, immediately wash and wipe with a dry cloth.
• It will rust if you leave the pan in water for a long time.
• Do not leave food in a cast iron frying pan
• With prolonged contact with products, without cleaning, the metal absorbs their odor

When frying, the surface of the cast iron wok heats up evenly and completely. The roasting is smooth and fast. Cast iron woks are also used for stewing meat and vegetables, preparing stews, and also for cooking broths.

Aluminum wok with non-stick coating

pros

• Lungs
• Heats up quickly
• Relatively inexpensive

• Non-stick coating wears out quickly
• At high temperatures, non-stick coating can release harmful substances into food

Ceramic wok

pros

• The surface of the pan is smooth
• Fast heating
• The smell of food does not penetrate into the ceramic structure
• Can be cooked on a gas or electric stove

• High price
• The material is susceptible to temperature changes.
• Fragility

pros

• Durable. When started correctly, a non-stick coating is formed
• Lungs
• Heats up quickly and cools down just as quickly
• Flat bottom steel woks can be used on gas, electric and induction hobs and open fires

• Wall deformation is possible due to high temperature if very thin or cheap steel is used
• Without the first “opening of the wok”, the pan coating has low non-stick properties, food will stick and burn during frying.
• A good steel wok can cost a lot
• There are woks on sale with non-stick coatings, which can release harmful substances when heated too much.

It is steel woks that have become most widespread throughout the world. They are most often used for preparing wok dishes. I’ll write below about the “discovery” of a steel wok or its first use.

How to “open” wok correctly? First use of a cast iron or steel wok

Before first use To prevent food from sticking to the walls and burning, you need to apply protective non-stick coating. To do this, the wok needs to be “opened” or as the Chinese call this process “hoi wok”.

There are more than 10 methods of opening. I will give an example of one method for use at home.

How to choose a wog (Chinese frying pan). 2-minute video in Russian.

To make your wok serve you as long as possible:

• Gas stove or burner
• Carbon steel wok without non-stick coating
• Refined sunflower oil
• Paper towels or napkins

Preparation:

• First, thoroughly wash the wok to remove any shipping grease, dust or other contaminants.
• After washing, you can boil water in a wok to be sure to remove any dirt from the inside of the pan.
• The wok should not be greasy to the touch.
• Open the window in the kitchen and close the door to another room. Turn on the hood, if available. There will be a lot of smoke.

And the process itself:

• A clean wok is set to maximum flame. After some time, the metal will heat up and the color at the bottom will change. The color will shift to blue in the hottest areas.
• Slowly turning and tilting the wok around the flame, let its walls also heat up.
• After most of the surface has warmed up and taken on a blue tint, it’s time to add 80-120 ml of sunflower oil. The oil should cover the bottom in an even layer.
• Rotate the wok, tilting it to the sides so that the oil covers the entire area of ​​the pan.
• When rotating, do not move the wok far from the flame. The pan should not cool down.
• After 2-3 minutes, turn off the heat.
• After 2-3 minutes, move the wok to the sink and cool first the outer part of the pan, and then the inside under cold water
• After cooling, turn the flame back to maximum.
• Heat the wok until the moisture evaporates.
• After this, add 30-50 ml of oil, spread it over the surface of the wok and heat until smoke appears.
• Turn off the flame.
• Take napkins or paper towels and, using a metal pot holder or other tools, lightly rub the oil into the inside of the wok. You can also go through the outside, this will protect the steel from corrosion in the future.
• Let the pan cool by leaving it on the stove

After creating this coverage Do not wash the wok with detergents! Now only warm water, a new sponge or brush. The wok should always remain covered in a film of oil. This way the frying pan will serve you for many years.

If you did not temper the steel wok right away, you can do this later by cleaning the surface of the pan and repeating the steps above.

Detailed launch of the wok in the video in Russian. The blog is beautiful and tasty

A shorter way to prepare a wok in this video. Here they use a torch, oil and paper towels.

Most often, a wok is used for cooking food using the method of quick frying with constant stirring, which is called stir-fry (stir-fry from English “fry and stir”).

There is nothing complicated in this method, but in order for the wok dishes to turn out crispy, appetizing, aromatic and not burn the following rules must be observed:

How to properly fry meat in a wok?

I would especially like to focus on the preparation of meat ingredients.

What to cook in a wok pan? Wok noodle recipes

So, we figured out what a wok is for, what it comes in, how to prepare it and how to cook with it.

Now the fun part is what to cook in a wok.

I purchased this cookware not so long ago, but I have already tried it in action with the recipe " funchose with vegetables and meat in teriyaki sauce».
To go to step-by-step recipes, click on the names.

The following recipes are also suitable for cooking in a wok pan.

The wok noodle recipe is quite simple: all the ingredients are fried in a special Chinese cone-shaped pan called a wok. In it, food browns faster, and its taste is strikingly different from regular fried food. The most familiar dish to Europeans cooked in such a frying pan is wok noodles with chicken, vegetables, pork, etc. For the recipe, any noodles are used: egg, rice, buckwheat or regular spaghetti. All other ingredients are traditionally cut into strips and placed one by one in the wok.

Many are accustomed to ordering such an exotic dish in Chinese restaurants, but it is quite possible to cook it yourself at home. We offer you several simple but tasty recipes, especially since wok noodles are very easy to prepare at home.

Homemade Chinese wok noodles with pork

If you like Chinese cuisine, then Chinese wok noodles with pork is exactly what you need. Wok noodles are prepared quickly at home, and the results are always excellent.

• 100 gr. lean pork;
• 200 gr. green beans;
• 1 pod of sweet pepper;
• 2 tsp white sugar;
• 400 gr. funchose (glass noodles);
• 50 ml soy sauce;
• a little vegetable oil and ground pepper.

1. Delicious wok noodles are fried very quickly at home, so the products must be fully prepared before adding. To do this, rinse the meat and vegetables thoroughly and dry them. To reduce calories, the Chinese usually use only lean meat without fat. If the beans are frozen, then take them out of the freezer, rinse them in warm water and place them in a dry container.
2. Peel the onion and cut into thin half rings. Remove the seeds from the pepper and cut into thin strips.
3. Cut the thoroughly dried meat into medium strips across the grain.
4. Now cooking continues in the wok. Place the frying pan on the stove, add a little vegetable oil and heat well. Add sweet peppers, green beans and onions. Fry, stirring, until half cooked, about 2-3 minutes.
5. Now add the meat, mix and fry for about 5 minutes, adding a little ground pepper.
6. Instead of salt in the recipe, we use soy sauce, mixing it with sugar (the mixture should taste pleasantly sweet). Add the sauce to the vegetables, mix and cook over low heat for another 5-7 minutes.
7. In the meantime, let's prepare the noodles. Funchoza does not need to be boiled. It is enough to pour boiling water over it for 5 minutes and, holding until soft, drain the water.
8. Add the prepared funchose to the vegetables, mix well, trying to completely immerse it in the vegetable sauce. Fry everything together for a couple more minutes. Now the Chinese wok noodles with wine are completely ready to serve.

Buckwheat wok noodles with chicken

A wok noodle recipe can combine a variety of foods. For example, wok noodles with chicken and vegetables. This dish turns out to be very satisfying and tasty. And even a novice cook can handle the preparation.

• 350 g chicken breast;
• 150 gr. carrots;
• 150 gr. sweet pepper;
• 3 garlic cloves;
• 150 gr. onions;
• 1 chili pepper;
• 250 gr. broccoli;
• 150 ml wok sauce;
• 50 ml vegetable oil;
• 350 gr. buckwheat noodles;
• a little dark sesame oil.

1. Chicken wok noodles are prepared starting with preparing all the ingredients. Rinse the vegetables and chicken thoroughly and dry. Cut the carrots into cubes and the onion into thin half rings. Cut the peeled sweet pepper into thin strips, and cut the chicken breast in the same way.
2. If the broccoli is frozen, then we disassemble it into inflorescences, having previously defrosted it. Be sure to blanch fresh cabbage in salted water for 1-2 minutes.
3. Remove the seeds from the chili pepper and chop finely. We also chop the garlic.
4. Heat any odorless vegetable oil in a wok and fry the garlic and chili. This way the products will reveal more of their taste and aroma. In another pan we put water for cooking the noodles.
5. After a minute, put the chicken and carrots into the frying pan, fry the food over high heat until lightly browned, stirring all the time.
6. Add broccoli florets, onions and sweet peppers to the browned meat. Stir the ingredients and fry for 7-8 minutes.
7. Meanwhile, cook the buckwheat noodles until ready, drain them in a colander. Add the wok sauce to the frying pan along with the noodles, mix everything. Warm up for a couple more minutes, season with dark sesame oil and remove from heat. Wok noodles served with fresh onion and cilantro.

Wok noodles with vegetables and mushrooms

Wok noodles with vegetables are quite spicy but very tasty Asian style dish.

• 1 medium zucchini;
• 2 garlic cloves;
• 100 gr. rice noodles;
• 1 onion;
• 1 small chili pod;
• 5 champignons;
• 5-6 leaves of Chinese cabbage;
• 2 tbsp. soy sauce;
• 1 handful of peanuts;
• 1 tbsp. sesame oil;
• 1 tsp granulated sugar;
• 1 small ginger root;
• 1 bunch of cilantro.

Cooking method, step by step instructions:

1. We wash and clean all the vegetables. Place rice spaghetti in a pan of boiling water and cover with a lid. As soon as the lid begins to vibrate from the steam escaping, remove the pan from the heat and leave it alone for now.
2. Meanwhile, heat the wok, then reduce the heat slightly and add sesame oil. Immediately add finely chopped garlic and onion cubes. Stirring, fry for literally half a minute.
3. Next, add the zucchini and mushrooms cut into equal slices, mix, and fry for a couple of minutes.
4. Add shredded Chinese cabbage, finely chopped ginger root and seeded chili pepper to the contents of the pan. Fry for a couple more minutes.
5. Then add sugar and soy sauce, mix, add strained rice noodles. After half a minute, season with finely chopped herbs, mix and put the finished dish aside.
6. Cover with a lid and leave for a couple of minutes so that the “spaghetti” is saturated with the aromas of vegetables and spices.
7. Wok noodles with vegetables are scattered into bowls, sprinkled with toasted peanuts and served to the table. Bon appetit everyone!

gotovite.ru

How to cook Chinese Wok noodles with chicken

Asian dishes have long become popular all over the world. It’s no longer possible to surprise anyone with homemade rolls and sushi. Noodles are sometimes undeservedly deprived of attention, suggesting that rather specific products and spices are used for them. But this is not entirely true, and there are recipes that use products that are easily available to residents of any fairly large settlement.

The name of noodles - Wok - has become established in European and Russian traditions thanks to restaurants and shops specializing in Chinese cuisine. But initially this is the name of a deep frying pan, in which almost all dishes are prepared in China.

Noodles are also served in deep, small-diameter cups. Of course, the traditional utensils for Chinese noodles are wooden sticks. But at home, you can easily limit yourself to ordinary forks, unless you are planning a Chinese-style themed evening.

Step by step recipe

This recipe uses chicken, so the dish is not heavy and is suitable for dinner.

• 240 g chicken breast;
• 300 g chopped or whole champignons (canned);
• 1 piece each onion, tomato, pepper (sweet);
• 5 g parsley (can be dried);
• 1 green pod Luke;
• 200 g buckwheat noodles;
• 5 g salt (or soy sauce, 1-3 tbsp or more if you need a more pronounced spicy-salty taste);
• 1 tbsp. l. rast. oils

Cooking notes: 1 hour.

Calorie content for 100 g: 114 kcal.

We follow everything exactly according to the recipe for cooking Wok noodles with chicken:

• put a frying pan with oil on the stove (you need to set the temperature to medium), also turn on another section at the same temperature and place a pan of water on it;
• wash the breast, blot it with a napkin to dry it, cut it into pieces (rather small);
• cut the pepper, tomato into cubes, finely chop the onion and champignons, if they are whole;
• Place noodles in boiling water in a saucepan and cook for 7-10 minutes (you can use the instructions on the package);
• Place vegetables, mushrooms and meat into heated oil;
• after the chicken pieces are covered with a slightly golden crust, you need to fry them in a frying pan for another 5-7 minutes;
• salt or (which is more consistent with the Chinese tradition) pour soy sauce over the meat and vegetables in a frying pan;
• drain the water from the noodles, pour it into a colander, and then into the frying pan;
• stir, add parsley, cook for another 3-4 minutes;
• Sprinkle the finished dish with finely chopped green onions in a plate.

A simple and delicious recipe for squid salad in our article.

Read how to cook tender pork liver with sour cream in a slow cooker.

Wok noodles with chicken and vegetables

The more vegetables are used in the recipe, the healthier and more nutritious the dish will be.

• 100 g rice or buckwheat noodles;
• 4 cloves of garlic;
• 250 g chicken breasts;
• 3 tbsp. soy sauce;
• 0.5 pcs. carrots (small) and onions;
• 1 tbsp. ginger (root, not powder);
• 1 tbsp. squeezed lime juice;
• 70 g bean pods;
• 20 g green Luke;
• 1 tsp starch;
• 0.5 tbsp. rast. oil (possibly sesame oil, if you can get it);
• 10 g each of cilantro and coriander.

Cooking time: 30 min.

Calorie content per 100 g: 90 kcal.

Place water on the stove in which the noodles will boil. Then finely chop the garlic and ginger. Vegetables are cut into strips.

It is also better to cut the meat into long small pieces. Pour the sauce over the chicken in a deep bowl, add garlic, ginger, and lime juice. Cut green onions into long thin strips.

Place a deep frying pan with oil on the stove (at medium temperature). If the water has already boiled, add the noodles.

Place the chicken in a heated frying pan, fry a little, then add the carrots and stir. Now add the beans, mix again and add the onion. If there is too much liquid in the pan, add starch. Stirring, cook for 5 minutes.

When the noodles are ready, transfer them to a colander and then put them in a frying pan. All products are mixed and fried for another 2 minutes.

If the dish doesn’t seem spicy enough, you can pour in a little more of the mixture of sauce, ginger, and lime juice left after transferring the chicken to the pan.

Chinese noodles with chicken in teriyaki sauce

Teriyaki is a very popular Chinese sauce. It can be easily found in almost any store. Consider the recipe for Wok noodles with chicken and teriyaki.

• 1 chicken breast;
• 150g udon noodles, buckwheat or egg;
• 1 piece each carrots, zucchini, pepper;
• 3 cloves of garlic;
• 10 tbsp. teriyaki;
• 2 tbsp. rast. oil (any);
• 1-2 tbsp. sesame

It will take you 40 minutes to prepare.

Calorie content per 100 g: 129 kcal.

Garlic needs to be crushed, pour 3 tbsp in a deep plate. sauce. Place the breast pieces there so that they marinate a little. Put the water for the noodles on the fire. Zucchini, carrots and peppers are cut into bars.

Throw the noodles into boiling water and cook according to the instructions on the package. Heat the oil in a frying pan and add the meat there. After 3-4 minutes, add the vegetables, stir, and fry for 7 minutes.

Transfer the noodles from the colander to the frying pan, stir, and pour in the remaining sauce. After a minute, turn off the stove, remove the frying pan, and sprinkle sesame seeds on top.

Recipe option with beans

This recipe is very simple and contains a minimal amount of ingredients, which does not prevent it from being tasty and satisfying. Another type of Asian noodle is used here - funchose. It has a rather original appearance and taste, slightly reminiscent of seaweed.

• 400 g funchose noodles;
• 100 g chicken breasts;
• 50 ml soy sauce;
• 200 g bean pods;
• 1 onion;
• 2 tbsp each sugar (white) and vegetable matter. oils

The cooking process takes: 20 minutes.

Calorie content per 100 g: 134 kcal.

The washed and dried meat is cut into oblong pieces. The beans are cut into two or three parts (each pod). If it is frozen, then you need to defrost the pods in advance. Onions are cut into feathers.

Heat the oil in a frying pan, fry the chicken in it for about 3 minutes, then add the onion, fry for another 2 minutes, add vegetables. Prepare noodles according to package directions. Usually, funchose is simply poured with boiling water from a kettle for a certain time, since it is very thin and will not withstand cooking.

Pour the sauce into the pan and fry, stirring all the time, for 7-8 minutes. Pour the funchose in there (you need to drain all the water first), mix well and set aside from the stove. It is better to allow 5 minutes to pass before serving, then the noodles will be well soaked in the sauce.

To get a real Asian feast, you need to harmoniously select other dishes and drinks to go with the noodles. Usually, a few minutes after a meal, the Chinese drink green tea (drinking it on an empty stomach is not recommended).

For starters, you can try making traditional soup with seaweed and a piece of fish or vegetable broth. The right choice of products will help you appreciate Asian cuisine and enjoy your meal.

notefood.ru

Wok noodles with chicken and vegetables: recipe. Chinese noodles

Wok noodles with chicken and vegetables, the recipe for which we will describe, is very simple to prepare. All ingredients included in this dish are fried in a special cone-shaped frying pan. It is also called “wok”. Its peculiarity is that the products not only acquire a ruddy color faster, but also taste different from frying in a regular frying pan.

Chinese wok noodles are gaining popularity all over the world every day. It is as famous and loved as pizza and lasagna.

For this dish you can use any noodles:

- the usual spaghetti for everyone.

Cooked wok noodles at home are much healthier and more nutritious than those purchased at ready-to-eat food outlets. In our article we will look at several good options.

First recipe

– chicken breast - 350 grams;

– carrots - 150 grams;

– bell pepper - 150 grams;

– garlic - 3 cloves;

– onions - 150 grams;

– hot pepper - 1 piece;

– broccoli - 250 grams;

– wok sauce - 150 milliliters;

– vegetable oil - 50 milliliters;

– buckwheat noodles - 350 grams;

– dark sesame oil.

Preparation

1. How to prepare wok noodles with chicken and vegetables, the recipe for which will be discussed below? First of all, you need to prepare all products for use. The chicken and vegetables are washed well and dried on a paper towel.
2. First, the carrots are cut into cubes, then the onions are cut into half rings, bell peppers and chicken are cut into strips.
3. If you use frozen broccoli, then after defrosting it, it should be divided into inflorescences. But when it is fresh, you need to first dip it in boiling, slightly salted water for a couple of minutes.
4. Thoroughly peel the chili pepper and garlic and chop it as finely as possible.
5. Any vegetable oil is poured into a special frying pan, the main thing is that it is odorless. When it warms up, add garlic and hot peppers so that they fry a little.
6. At this time, pour water into a separate pan, throw in the noodles, and place on the stove. Having done this, chicken and carrots are laid out in the frying pan. Over high heat, stirring constantly, they should fry until lightly browned.
7. After this, broccoli, bell pepper and onion are added. Everything is mixed well and fried for 8 minutes.
8. During this time the noodles should be cooked. It drains into a colander and goes into the frying pan. Immediately more wok sauce is added. All components are thoroughly mixed and heated for several minutes.
9. At the end of cooking, the contents of the pan are seasoned with sesame oil. You shouldn't add a lot of it. Afterwards, the pan with the finished dish can be removed from the hot surface.
10. Wok noodles with chicken and vegetables served with chopped green onions. It is sprinkled with cilantro on top.

Second recipe

What can be the filling for wok noodles? Very different. For example, with vegetables and mushrooms. For preparation you will need:

– medium-sized zucchini;

– garlic (two cloves);

– rice noodles (100 grams);

– one onion;

– hot pepper - a small pod;

– champignons - 5 mushrooms;

– Chinese cabbage - 5-6 leaves;

– soy sauce - a couple of tablespoons;

– sesame oil - a tablespoon;

– granulated sugar - a teaspoon;

– small ginger root;

How to cook wok noodles at home?

1. First, vegetables are washed and peeled.
2. The noodles are placed in boiling water. Then, as soon as the lid on the pan begins to vibrate, it should be removed from the hot surface.
3. Before adding sesame oil to a heated wok, turn the heat to medium. Then you should immediately put chopped garlic cloves there, as well as diced onion. Stirring constantly, fry for no more than half a minute.
4. Then mushrooms and zucchini are added, cut into slices of approximately the same size. They fry for about two minutes.
5. Then finely chopped Chinese cabbage leaves, hot pepper and ginger root are added. Keep in the pan for another two minutes.
6. The noodles are strained and transferred to the frying pan along with granulated sugar and soy sauce.
7. After half a minute, chopped greens are added. Everything is thoroughly mixed and the pan is removed from the hot surface.
8. Cover the finished dish with a lid and leave for a few minutes.
9. Chinese noodles with vegetables and mushrooms are placed into bowls. Just before serving, sprinkle with peanuts, which must first be roasted.

Wok noodles with chicken and vegetables. Recipe with peanuts and mushrooms

To prepare you will need:

– 200 grams of egg noodles;

– one chicken breast (finely chopped);

– 30 grams of coarsely chopped peanuts;

– 30 milliliters of sesame or peanut oil;

– 2 chopped garlic cloves;

– about three centimeters of finely chopped ginger root;

– one chopped hot pepper;

– three leeks (take only the white part, cut into strips);

– a large carrot, also cut into strips;

– 70 grams of champignons;

– 100 grams of green peas (you can use both fresh and frozen);

– 200 grams of Chinese cabbage, roughly shredded.

To prepare the sauce you will need:

– 80 milliliters of chicken or vegetable broth;

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Wok noodles recipe with chicken and vegetables

Wok noodles with chicken [how to cook] – step-by-step recipe with photos

• Number of servings: 6 servings
• Cooking time: 1 hour(s) 15 minutes

Print recipe

Wok noodles with chicken [how to cook]

Fried noodles with chicken and vegetables are an incredibly popular dish in eastern countries. The secret of its preparation is simple - for quick frying and, accordingly, preserving the beneficial properties of the products, a deep and thin-walled wok frying pan is used. Thanks to this method of cooking, the result is an unusual taste and texture of the dish.

Ingredients

• Chicken fillet (breasts or thighs) – 350 g
• Noodles – 350 g
• Sweet pepper – 150 g
• Onions – 150 g
• Carrots – 150 g
• Garlic – 3 teeth
• Soy sauce – 150 ml
• Vegetable oil – 50 ml

Step-by-step cooking process at home

1. Preparing the necessary ingredients.

You can add herbs or pepper to the finished dish.

Asian dishes have long become popular all over the world. It’s no longer possible to surprise anyone with homemade rolls and sushi. Noodles are sometimes undeservedly deprived of attention, suggesting that rather specific products and spices are used for them. But this is not entirely true, and there are recipes that use products that are easily available to residents of any fairly large settlement.

The name of noodles - Wok - has become established in European and Russian traditions thanks to restaurants and shops specializing in Chinese cuisine. But initially this is the name of a deep frying pan, in which almost all dishes are prepared in China.

Noodles are also served in deep, small-diameter cups. Of course, the traditional utensils for Chinese noodles are wooden sticks. But at home, you can easily limit yourself to ordinary forks, unless you are planning a Chinese-style themed evening.

Step by step recipe

This recipe uses chicken, so the dish is not heavy and is suitable for dinner.

We follow everything exactly according to the recipe for cooking Wok noodles with chicken:

• put a frying pan with oil on the stove (you need to set the temperature to medium), also turn on another section at the same temperature and place a pan of water on it;
• wash the breast, blot it with a napkin to dry it, cut it into pieces (rather small);
• cut the pepper, tomato into cubes, finely chop the onion and champignons, if they are whole;
• Place noodles in boiling water in a saucepan and cook for 7-10 minutes (you can use the instructions on the package);
• Place vegetables, mushrooms and meat into heated oil;
• after the chicken pieces are covered with a slightly golden crust, you need to fry them in a frying pan for another 5-7 minutes;
• salt or (which is more consistent with the Chinese tradition) pour soy sauce over the meat and vegetables in a frying pan;
• drain the water from the noodles, pour it into a colander, and then into the frying pan;
• stir, add parsley, cook for another 3-4 minutes;
• Sprinkle the finished dish with finely chopped green onions in a plate.

Wok noodles with chicken and vegetables

The more vegetables are used in the recipe, the healthier and more nutritious the dish will be.

Products:

• 100 g rice or buckwheat noodles;
• 4 cloves of garlic;
• 250 g chicken breasts;
• 3 tbsp. soy sauce;
• 0.5 pcs. carrots (small) and onions;
• 1 tbsp. ginger (root, not powder);
• 1 tbsp. squeezed lime juice;
• 70 g bean pods;
• 20 g green Luke;
• 1 tsp starch;
• 0.5 tbsp. rast. oil (possibly sesame oil, if you can get it);
• 10 g each of cilantro and coriander.

Cooking time: 30 min.

Calorie content per 100 g: 90 kcal.

Place water on the stove in which the noodles will boil. Then finely chop the garlic and ginger. Vegetables are cut into strips.

It is also better to cut the meat into long small pieces. Pour the sauce over the chicken in a deep bowl, add garlic, ginger, and lime juice. Cut green onions into long thin strips.

Place a deep frying pan with oil on the stove (at medium temperature). If the water has already boiled, add the noodles.

Place the chicken in a heated frying pan, fry a little, then add the carrots and stir. Now add the beans, mix again and add the onion. If there is too much liquid in the pan, add starch. Stirring, cook for 5 minutes.

When the noodles are ready, transfer them to a colander and then put them in a frying pan. All products are mixed and fried for another 2 minutes.

If the dish doesn’t seem spicy enough, you can pour in a little more of the mixture of sauce, ginger, and lime juice left after transferring the chicken to the pan.

Chinese noodles with chicken in teriyaki sauce

Teriyaki is a very popular Chinese sauce. It can be easily found in almost any store. Consider the recipe for Wok noodles with chicken and teriyaki.

Products:

• 1 chicken breast;
• 150g udon noodles, buckwheat or egg;
• 1 piece each carrots, zucchini, pepper;
• 3 cloves of garlic;
• 10 tbsp. teriyaki;
• 2 tbsp. rast. oil (any);
• 1-2 tbsp. sesame

It will take you 40 minutes to prepare.

Calorie content per 100 g: 129 kcal.

Garlic needs to be crushed, pour 3 tbsp in a deep plate. sauce. Place the breast pieces there so that they marinate a little. Put the water for the noodles on the fire. Zucchini, carrots and peppers are cut into bars.

Throw the noodles into boiling water and cook according to the instructions on the package. Heat the oil in a frying pan and add the meat there. After 3-4 minutes, add the vegetables, stir, and fry for 7 minutes.

Transfer the noodles from the colander to the frying pan, stir, and pour in the remaining sauce. After a minute, turn off the stove, remove the frying pan, and sprinkle sesame seeds on top.

Recipe option with beans

This recipe is very simple and contains a minimal amount of ingredients, which does not prevent it from being tasty and satisfying. Another type of Asian noodle is used here - funchose. It has a rather original appearance and taste, slightly reminiscent of seaweed.

Products:

• 400 g funchose noodles;
• 100 g chicken breasts;
• 50 ml soy sauce;
• 200 g bean pods;
• 1 onion;
• 2 tbsp each sugar (white) and vegetable matter. oils

The cooking process takes: 20 minutes.

Calorie content per 100 g: 134 kcal.

The washed and dried meat is cut into oblong pieces. The beans are cut into two or three parts (each pod). If it is frozen, then you need to defrost the pods in advance. Onions are cut into feathers.

Heat the oil in a frying pan, fry the chicken in it for about 3 minutes, then add the onion, fry for another 2 minutes, add vegetables. Prepare noodles according to package directions. Usually, funchose is simply poured with boiling water from a kettle for a certain time, since it is very thin and will not withstand cooking.

Pour the sauce into the pan and fry, stirring all the time, for 7-8 minutes. Pour the funchose in there (you need to drain all the water first), mix well and set aside from the stove. It is better to allow 5 minutes to pass before serving, then the noodles will be well soaked in the sauce.

To get a real Asian feast, you need to harmoniously select other dishes and drinks to go with the noodles. Usually, a few minutes after a meal, the Chinese drink green tea (drinking it on an empty stomach is not recommended).

For starters, you can try making traditional soup with seaweed and a piece of fish or vegetable broth. The right choice of products will help you appreciate Asian cuisine and enjoy your meal.

Today you will find recipes for an unusual dish - wok noodles with chicken. Despite their relatively recent appearance in our country, Japanese and Chinese cuisine have won the love of many of us. Oh, these rolls, sushi and woks! How much has merged in this sound for the Russian heart. And many people think that they can only pamper themselves with exotic delicacies in specialized restaurants. But no.

Not all dishes of Japanese and Chinese cuisine require special skills to prepare. And in stores you can find all the necessary ingredients. The calorie content of this dish is especially pleasing, because it is only 150-200 kcal. If you're ready, let's learn how to cook the miracle - noodles.

How to cook wok noodles

A wok is a Chinese special frying pan with a convex bottom. Hence the name. Traditionally, Chinese noodles are cooked in just such a pan. But don’t be sad, you don’t have to run to the store for a new frying pan. You can get by with a regular saucepan.

A wok can be prepared with various types of noodles and rice. Noodles can be rice, egg or buckwheat. To make wok noodles, you definitely need soy sauce. There are now a great many different types and brands on the market, which are easy to get confused about. Remember only one thing - soy sauce must be naturally fermented. This sauce will not disappoint you with its taste. The rest is a matter of taste. You can add absolutely any type of meat, seafood and vegetables to the wok noodles.

Today I invite you to learn how to cook wok noodles with chicken and offer several recipes.

Wok noodles with chicken, vegetables and mushrooms

A very beautiful and healthy dish, thanks to the abundance of vegetables. It doesn’t take much time to prepare, and therefore such noodles will be an ideal dinner for a busy housewife.

Take:

• Chicken fillet – 250 gr.
• Noodles – 150 gr.
• There is one onion.
• One tomato.
• Sweet pepper - one.
• Champignons – 300 gr.
• Soy sauce – 3-4 tbsp. l.
• Oil for frying – 2 tbsp. l.

Recipe:

1. Wash and dry the chicken fillet. You can take both breasts and thigh fillets if desired. Remove seeds and stalks from the pepper. Peel the onion. Rinse the champignons thoroughly and dry. You can also take canned mushrooms. Then the brine needs to be drained and the champignons placed in a colander so that the liquid drains completely.
2. Heat the oil in a wok pan and add the chicken fillet cut into strips. Fry it for 5 minutes.
3. While the chicken is frying, cut the onion into ¼ rings, the tomato into cubes, the pepper into thin strips, and the champignons into slices. As you chop the vegetables, add them to the fillet.
4. When all the vegetables are in the pan, pour soy sauce over them.
5. While the meat and vegetables are frying, cook the noodles as directed on the package. Drain the water and add the noodles to the pan with the chicken and vegetables. And simmer for another 5 minutes so that the noodles are saturated with juices. At the end you can add chopped fresh herbs.
6. You can season this dish with ground black pepper, chili pepper, Korean carrot seasoning mix, or any of your favorite meat seasonings.

Recipe for wok noodles with chicken and vegetables “Spicy” (step by step recipe)

This wok option is for those who love spicy, spicy dishes. Ginger and lime juice add a bright, unusual taste to the dish. If you don't like the spiciness of these noodles, you can top them with teriyaki sauce.

Prepare foods:

• Chicken fillet – 250 gr.
• Noodles – 100 gr. (buckwheat or rice).
• Onion (small).
• Carrots – one small one.
• Garlic – 3-4 teeth.
• Green beans – 100 gr.
• Fresh ginger root – 1 spoon.
• Lime or lemon juice – 1 spoon.
• Soy sauce – 3-4 tbsp. l.
• Greens – 20 gr. (coriander and cilantro are best).

Step-by-step preparation:

1. Let's start with chicken fillet - wash it and dry it. Cut it into strips and place in a deep bowl. Add soy sauce, grated ginger, chopped garlic and lime juice. Leave the fillet to marinate for 15 minutes.
2. At this time, prepare the vegetables. Grate peeled carrots using a Korean carrot grater. Peel the onion and cut into half rings. Thaw the green beans in advance and remove excess liquid. If the beans are fresh, cut them into arbitrary pieces.
3. When the chicken is marinated, heat the oil in a wok and place the fillets in the boiling oil. Fry for a couple of minutes and add carrots, stir. Then add the beans and stir. Now add the onion and stir again.
4. If there is too much liquid in the pan, add a large spoonful of starch and stir well. Fry the chicken with vegetables for 5-7 minutes.
5. 5. While the fillets and vegetables are cooking, cook the noodles according to the instructions on the package. Drain and place in a colander. When the pan is completely feng shui, place the noodles there and pour in the remaining marinade.
6. Mix thoroughly and heat it for another 5 minutes. Before the end of cooking, add chopped greens to our dish. The best option would be coriander and cilantro. If you don’t like these herbs, you can replace them with others.

Wok noodles with vegetables and teriyaki chicken

• Noodles – 150 gr.
• Teriyaki sauce – 100 ml.
• Chicken fillet – 350 gr.
• Zucchini – 1 pc.
• Sweet pepper - one.
• Carrots – one (medium)
• Sesame – 3 tbsp. l.
• Garlic cloves – 3-4.
• Oil – 2 tbsp. l.

How to cook:

1. First you need to marinate the chicken fillet. Wash and dry the chicken pieces. In a deep bowl, combine crushed garlic and half of the teriyaki sauce. Cut the fillet into strips and add to the marinade. Mix thoroughly and set aside for a quarter of an hour.
2. While the meat is marinating, prepare the vegetables. Peel the zucchini from seeds and peel, cut into thin cubes. Cut the pepper into strips. Grate the carrots on a special Korean carrot grater. If you don’t have such a grater, cut into thin strips.
3. 3. When the chicken fillet is marinated, heat the vegetable oil in a frying pan until it boils. Place the chicken there and fry for 5 minutes. Then add vegetables to the fillet and fry for another 10 minutes.
4. While the fillet and vegetables are cooking, cook the noodles according to the instructions, drain the water and when the meat is ready, place the cooked noodles in a wok pan. Discard the remaining sauce.
5. Continue frying the dish for another 2-3 minutes so that the noodles are soaked in the sauce. At the end, sprinkle the dish with sesame seeds, stir and turn off the heat.

Recipe for wok noodles with vegetables

This recipe is simply made for green bean fans. The original appearance and unusual taste of seaweed makes this dish stand out from many others.

You will need:

• Chicken fillet – 150 gr.
• Soy sauce – 50 ml.
• Funchoza – 400 gr.
• Green beans – 200 gr.
• Bulb.
• Sugar – 2 tbsp. l.
• Oil for frying – 2 tbsp. l.

How to cook:

1. Wash and dry the chicken fillets, cut into strips.
2. Heat the oil in a deep frying pan and place the chicken in the hot oil.
3. Peel the onion and cut into thin half rings, add to the chicken.
4. Cut the beans into arbitrary pieces. If you have frozen beans, you need to defrost them in advance and let the liquid drain. Place in the pan. And pour in soy sauce.
5. Cook vegetables and meat for 7-10 minutes.
6. While the chicken and vegetables are roasting, prepare the noodles. Funchoza is a very delicate noodle and is not intended for cooking. Therefore, you need to pour boiling water over it for the time indicated on the package. Usually it's 5 minutes.
7. When the funchose is cooked, drain the water thoroughly and add it to the chicken and vegetables in the frying pan. Stir well and turn off the fire. Let the dish brew. When serving, the noodles can be sprinkled with sesame seeds.

To make you feel more confident when cooking chicken with a wok for the first time, I found a video for you with a recipe and cooking secrets. Ilya Lazerson, whom I adore and impudently signed him up as a friend, will tell you everything without his knowledge. May you always have a very tasty meal! With love... Galina Nekrasova.

We are used to seeing wok noodles in cardboard briquettes, which are so popular in Hollywood films. Instant noodles are a favorite food of students and bachelors, but wok noodles at home are something especially tasty and unforgettable. Today we will show you how to cook wok noodles and basic recipes for preparing amazing wok noodles in different variations and compare: which one is tastier?

By the way, if you, like the heroes of Hollywood films, like to order food at home, right now follow the link where you can order wok noodles at home at sushi-v-dom.ru. Don’t waste your time, because the most delicious food is waiting for you there!

Making wok noodles at home

How delicious the noodles look in pictures and in cafes! And therefore, many are concerned about the question of how to cook wok noodles at home. Here we will tell you about the most delicious and unusual recipes for this dish and also share the secrets of truly preparing Asian noodles. Ideally, to prepare wok noodles at home, you need a special hemispherical wok pan, but if you don’t have one, then the noodles should turn out just as good! Chinese wok noodles: you will learn how to prepare this dish right now!

Classic wok noodles with pork

This classic recipe for wok noodles with pork will definitely please every noodle lover and will be remembered for its delicate spicy taste.


Ingredients:

• Pork – 100 g
• Funchoza – 500 g
• Green beans – 200 g
• Chili pepper – 1 pod
• Soy sauce – 50 ml
• Vegetable oil – 1 tbsp. l.
• Ground pepper and salt

Preparation

1. 1. Pork and vegetables must be rinsed with cold water and dried. Meat without fat is usually used, since lean pork is still healthier and does not interfere with the taste of funchose. If the beans are frozen, remove them from the freezer, rinse with warm water and leave to defrost.
2. 2. Peel the pepper from seeds and cut into strips. Also peel the onion and cut into half rings. Cut the meat into large strips and set aside.
3. 3. Place a wok pan on the fire and pour in a little olive oil. Add peppers, onions and beans, and fry, stirring for about 2-3 minutes. After this, add the chopped meat and fry for 5 minutes, add black pepper.
4. 4. Mix soy sauce with sugar (this will act as salt) and add to vegetables and meat, heat for another 5-7 minutes.
5. 5. Prepare the funchose: pour boiling water over it for 5 minutes until softened and drain the water. Add funchose to the frying pan with the vegetables and fry for no more than 3 minutes. Remove the contents of the pan, serve and add your favorite spices if desired. Paprika or turmeric work well here.

Buckwheat noodles with pepper and cheese

Another delicious option for wok noodles that will go well with fasting, as it is a vegetable variation of this delicious fast food.


Ingredients:

• Bell pepper - 2 pcs.
• Buckwheat noodles (soba) - 200 g
• Cheese - 100 g
• Onions - 1 pc.
• Soy sauce - 5 tbsp.
• Sesame - 2 tbsp. l.
• Spices to taste

Preparation

1. 1. Peel the pepper and onion and cut into strips. Heat a wok and fry the vegetables until softened.
2. 2. Boil the soba in salted boiling water.
3. 3. Pour soy sauce over the vegetables and set aside.
4. 4. After they are soaked in the sauce, add noodles to them and sprinkle with grated cheese and sesame seeds. Usually wok noodles are served in bowls or cardboard boxes, but here it is better to use deep plates.

Wok rice noodles with mushrooms and vegetables

Also a lean option, since instead of meat there will be mushrooms. Quite a spicy and unusual Asian-style snack.


Ingredients:

• Rice noodles - 100 g
• Champignons - 5 pcs.
• Zucchini - 1 pc.
• Beijing cabbage - half a head
• Onions - 1 pc.
• Garlic -2 cloves
• Soy sauce - 2 tbsp. l.
• Chili pepper - 1 pod
• Sesame oil - 1 tbsp. l.
• Ginger - 1 small root
• Sugar - 1 tsp.
• Peanuts - 1 handful
• Cilantro - 1 bunch
• Spices to taste

Preparation

1. 1. Peel and cut vegetables into strips. Place rice noodles in boiling water and cover with a lid. When the lid begins to move slightly, remove the pan from the heat and cool the noodles.
2. 2. Place a wok pan on the fire and pour in sesame oil. Add chopped garlic and onion there, stir for a couple of minutes.
3. 3. When the onions and garlic are lightly fried, add Chinese cabbage, ginger and chili pods. Fry for a couple more minutes.
4. 4. Pour the contents of the frying pan with soy sauce and sugar, stir and add the noodles. Stir again, fry for a couple of minutes and set aside.
5. 5. Serve in bowls and sprinkle with chopped cilantro and peanuts.

Well, we hope you found this article useful and learned how to cook wok noodles at home. Don't forget about the discount season at the Wok store and be sure to stop by if you don't want to bother with noodles.