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Japanese frying pan

Asian-Style Noodle Stir-Fry ("Japanese Skillet")

In 25–30 minutes, instant noodles can become a real treat! This dish has nothing to do with actual Japanese cuisine (I checked — there's nothing quite like it there). But it's a very good, tasty imitation, let's say from the broad world of "Asian cooking." I first ran into it in Germany. The star of the show is the noodles — feel free to add extra. Really, this "Japanese skillet" is my attempt to redeem the reputation of instant noodles. Spend 25 minutes on it instead of 5, and you'll end up with a delicious dish that has guests rolling their eyes, wondering how something so humble can taste SO GOOD!

Magnago

Recipe author

Composition / ingredients

Servings:

Noodles (instant noodles)

100

Bell pepper

Shiitake mushrooms (or cremini mushrooms — brown ones are best)

100

Napa cabbage (I make it with mung bean sprouts, but if you can't find them, the far more common napa cabbage works too — just slice it into thin strips)

100

Chicken breast (swap in shrimp, scallops, or salmon)

200

Soy sauce

Sesame oil

Sake

Garlic

Ginger (older ginger works better — it gives juice rather than spraying pulp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 9 % 2 g

Carbohydrates 55 % 12 g

77 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 30 min

Step 1:

Be sure to gather all your ingredients in one place — it'll save you a lot of stress. Once things get going, there's no time to go hunting.
Step 2:

Cook the instant noodles according to the package directions.
Step 3:

Meanwhile, cut the mushrooms into not-too-small pieces...
Step 4:

...and slice the bell pepper into strips.
Step 5:

Cut the chicken (or your substitute) into bite-size pieces.
Step 6:

Heat 1 tablespoon of vegetable oil in a skillet.
Step 7:

While it heats, you have just enough time to peel and chop one garlic clove. Toss it into the oil...
Step 8:

...followed by the chicken. Cook over high heat, wok-style, stirring constantly.
Step 9:

Once the chicken is browned on all sides, add the mushrooms and pepper. As soon as the mushrooms take on even a little color...
Step 10:

...add the drained instant noodles to the pan.
Step 11:

Along with the noodles, add the bean sprouts (or napa cabbage), soy sauce, and sake. Toss the contents of the pan thoroughly so everything soaks up the soy sauce evenly. Once there's no liquid left in the bottom of the pan, turn off the heat and...
Step 12:

...press the second garlic clove and the ginger through a garlic press, drizzle in the sesame oil, and toss everything together one more time. Done! Enjoy — and I hope you won't regret the time you spent on it.