3 tablespoons of vegetable oil
2 cloves of garlic, minced
500g of chicken breast, cut into 2cm wide strips
1/4 cup of toasted cashews (35g)
2 tablespoons of dried shiitake mushrooms, rehydrated in cold water for 30 minutes and then drained
1 medium onion (100g), thinly sliced
1 small yellow bell pepper (110g), cut into strips
1 small red bell pepper (100g), cut into strips
1/2 tablespoon of soy sauce (shoyu)
3 tablespoons of peanut or soy oil
3 scallions, finely chopped
1/2 tablet of chicken broth, dissolved in 1/2 cup of water (120ml)
For the green bean noodles:
300g of green bean noodles (harusame)
1 tablespoon of salt
1/4 cup of olive oil (60ml)
3 cloves of garlic, mashed
3 tablespoons of vegetable oil
2 cloves of garlic, minced
500g of chicken breast, cut into 2cm wide strips
1/4 cup of toasted cashews (35g)
2 tablespoons of dried shiitake mushrooms, rehydrated in cold water for 30 minutes and then drained
1 medium onion (100g), thinly sliced
1 small yellow bell pepper (110g), cut into strips
1 small red bell pepper (100g), cut into strips
1/2 tablespoon of soy sauce (shoyu)
3 tablespoons of peanut or soy oil
3 scallions, finely chopped
1/2 tablet of chicken broth, dissolved in 1/2 cup of water (120ml)
For the green bean noodles:
300g of green bean noodles (harusame)
1 tablespoon of salt
1/4 cup of olive oil (60ml)
3 cloves of garlic, mashed
Heat the vegetable oil in a wok or large frying pan over high heat
Add the chicken, cashews, and shiitake mushrooms
Stir-fry until cooked through (about 5 minutes)
Add the onions and bell peppers
Continue stir-frying until the vegetables are tender (about 4 minutes)
Season with soy sauce and peanut or soy oil
Add the scallions and chicken broth
Simmer until the liquid has reduced slightly and the chicken is cooked through (about 10 minutes). Reserve
Prepare the green bean noodles: place the noodles in a large bowl and cover them with water
Let them soak for about 10 minutes
While the noodles are soaking, bring 3 liters of water to a boil in a large pot
Add salt
Drain the noodles and cook them in the boiling water until they are tender (about 2 minutes)
Drain again
In another large frying pan, heat the olive oil over medium heat
Add the garlic and stir-fry until golden brown
Add the noodles and stir-fry, stirring constantly, until the noodles have absorbed the flavors (about 1 minute)
Transfer to a decorative plate and arrange the reserved chicken on top
Serve immediately
560 calories per serving
Note: Woks with rounded bottoms and green bean noodles can be found at Oriental cooking supply stores.
