Chicken and vegetables egg noodles stir fry

Chicken and vegetables egg noodles stir fry. I love noodles and, in this case, preparing them at home, the result was even more satisfying than when I use the purchased ones. Therefore, here’s the whole process of both the noodles preparation and the cooking / seasoning part. In this case I propose them with chicken and vegetables and with a very tasty sauce at the same time sweet and sour and with a touch of spiciness.

Since a couple of weeks, I’m trying my new PASTAIO | Pasta machine, with excellent results, not only on traditional Italian pasta, but also on many variations, such as these noodles. They are very similar to udon, with the only difference that to obtain an excellent extrusion result in this case I have not only used water as a liquid, but also an egg. This is because for the noodles it is necessary to use 00 flour and the dough of those prepared by hand requires much more water. Here being less, the egg is needed for a perfect consistency.

Below you’ll find all the instruction for the preparation with a quantity of dough that can be sufficient for 2-4 people, depending on whether it is tasted with other dishes or as a single dish. The machine is perfectly capable of preparing larger quantities, up to 800g at once. It is also very convenient to use both in terms of assembly, disassembly and speed: these noodles are ready in just over 15 minutes. It also has built-in scales, so you don’t have to weigh ingredients in advance.

To prepare the sauce I used a pan from the innovative Tuscany line, which you can find in the Classe Italy shop. These pans are made with eco-friendly materials, such as earth, minerals and rocks. They are able to guarantee a coating with anti-adhesion and abrasion resistance characteristics. This coating reproduces both the aesthetic and technical characteristics of terracotta, guaranteeing uniform and crisp cooking and energy savings.

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Chicken and vegetables egg noodles stir fry

Ingredients (2-4 people – noodles):

• 300g flour 00
• 1 egg
• Warm water (so as to reach 103-110g with the egg)

Ingredients (chicken – vegetables):

• 300g sliced chicken breast
• 1 small leek
• 1 carrot
• 2 peppers (red and yellow)
• 2 tablespoons of oil
• Salt

Ingredients (sauce):

• 1 Tbsp rice vinegar
• 2 Tbsp brown sugar
• 1 Tbsp sesame oil
• 4 Tbsp light soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp Sriracha sauce
• Grated ginger (2-3cm)

Directions(Noodles):

1. Reset the integrated scale in the Pastaio machine, then add 300g of flour 00, 1 egg and warm water. As liquids in total you must have 103-110g, it varies a little depending on the type of flour used, to obtain an excellent result. If you do not know how much to use, it is better to stay a little scarce and then possibly add some from the holes on the lid.
2. Place the lid and start the “Pasta” program, the most suitable for pasta with egg, as it rests for a few minutes before extrusion.
3. Wait for the end of the mixture and the rest period, until the extrusion starts automatically. To check the stage and timing there is a very useful timer to understand when the extrusion will start. The mixture must remain sandy and not too large lumps of dough must form. If this happens the dough will be too moist.
4. At the beginning or during the rest period, replace the drawn with that of Spaghetti n ° 5, in order to obtain noodles of a similar size to that of udon.
5. The first extruded noodles, when the extruder is not yet hot, can be a little dry and chopped. In this case, cut them and put them back in the car. Just lift and then reposition the lid for it to stop and restart automatically.
6. Then continue to cut the noodles to the desired length and then let them dry for at least half an hour before cooking. If they are the right consistency, they will be dry enough and shouldn’t stick together on the pastry board

Directions(Cooking and seasoning – Chicken and vegetables egg noodles stir fry):

1. For the sauce, start by cutting the leek, carrot, peppers and chicken into strips.
2. Then sauté the chicken in a pan with 1 tablespoon of oil for 5 minutes. Then remove and replace with the vegetables, also to be sautéed for 5 minutes with 1 tablespoon of oil.
3. Add the chicken again and cook for another 5-6 minutes, adding salt to taste.
4. Now prepare the sauce with brown sugar, light and dark soy sauce, sesame oil, rice vinegar, Sriracha sauce and grated ginger.
5. After boiling the noodles for 2 minutes, drain and add to the pan with the chicken/vegetables and sauce.
6. Sauté for a couple of minutes, after which your noodles will be ready to taste.

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