Noodles with Chicken and Vegetables in Sauce

Cooking method

1. Step 1:

   

   Gather the ingredients for the noodles with vegetables and chicken from the list. You can use any noodles: wheat or buckwheat, long, narrow, or wide. The main thing is that they're good quality — the noodles should be cream-colored and smooth, with a glassy look where they break. Rinse the chicken fillet and cut it into small cubes. Rinse the meat again with clean water and drain it in a colander so all the water runs off.

2. Step 2:

   

   Peel the onion and cut it into thin wedges.

3. Step 3:

   

   Wash and peel the carrots and grate them on a julienne (Korean-carrot) grater.

4. Step 4:

   

   Wash the bell pepper, cut out the stem and seeds, and cut the flesh into strips or cubes.

5. Step 5:

   

   Wash the eggplant and cut it into strips or cubes. Put it in a bowl, sprinkle lightly with salt, and let the vegetables release their juices. Then rinse the vegetables with clean water to remove any extra bitterness.

6. Step 6:

   

   Wash the zucchini and cut it into cubes. Break the broccoli into florets and boil them for 5 minutes in salted water. If you're using frozen broccoli, there's no need to cook it.

7. Step 7:

   

   Pour the olive oil into a skillet. Turn on the heat and add the prepared onion and carrots. Fry them over medium heat until soft. Add the chicken to the vegetables, stir, and keep frying the meat with the vegetables over medium heat, stirring, until the chicken turns white.

8. Step 8:

   

   Then add the bell pepper, broccoli, and eggplant to the skillet, stir, and fry over low heat for about 5 minutes with the lid on. Meanwhile, boil the noodles. The main secret to a delicious dish is cooking the noodles properly so they don't turn out stuck together and sticky.

9. Step 9:

   

   To do this, it's important to get the right ratio of dry noodles to water. Use a wide pot with a heavy bottom and fill it with cold filtered water at a rate of one quart (1 liter) per 3.5 oz (100 g) of noodles. Salt the water right away or not at all — if you forget, never add salt once the noodles are in the water. Add the noodles to already-boiling water. Cook them until al dente.

10. Step 10:

    

    Drain the water, add the noodles to the skillet with the chicken and vegetables, and stir. Add the seasonings: salt, ground black and red pepper to taste, and garlic pressed through a garlic press. Stir again. Pour in the teriyaki sauce or another sauce to taste.

11. Step 11:

    

    Stir and fry over low heat for a couple more minutes, leaving the skillet uncovered.

12. Step 12:

    

    The dish is ready. Sprinkle it with chopped fresh herbs and serve. Enjoy!