Chicken broccoli noodle stir-fry

It’s getting colder and the temperature in my apartment in the past few days has been gently dropping. I realized it the other night, when I let an arm out from under my duvet and felt how cold it was in comparison with the nice warmth I was feeling wrapped in my bed. I had further proof yesterday while preparing lunch: the coconut oil, that in the warmth of August had completely liquefied, solidified again in its jar. Overcast skies give the impression that the days are getting much shorter, as darkness these days seems to come earlier than last week. Autumn is coming, and in a way I’m loving it.

Coconut oil is my grease of choice when making any kind of stir-fry dishes. Although I love my extra-virgin olive oil, in Asia-inspired dishes I don’t want that Mediterranean hint, but prefer something more accurate. Yesterday for lunch I made noodles and this is why the jar of hardened coconut oil came into my hands. If you’re looking for inspiration for an easy Asia-inspired lunch, here’s my noodle stir-fry.

chicken broccoli noodle wok

Chicken broccoli noodle stir-fry (serves 3):

  • 250 g egg noodles
  • 200 g chicken breast
  • 150 g broccoli
  • soy sauce
  • chili flakes

Cut up the chicken breast in small pieces, place in a bowl, add soy sauce and let it marinate for about half an hour. In the meantime, cook the noodles without any salt. Set them aside once strained. In a wok or a large frying pan heat a teaspoon of coconut oil. Add the chicken breast and stir-fry it until cooked. Next, add the noodles and pour some more soy salt to season them. Add the broccoli, cut up in small florets. I use thawed frozen broccoli, which have usually already been boiled and are ready to use once defrosted. If using fresh broccoli, make sure to boil or steam them before, as just stir-frying them with the noodles and chicken will not cook them up, and you don’t want the broccoli to be raw. Last, add some chili flakes (I used harissa chili flakes) and some more soy sauce if needed. Stir-fry for a little longer and serve immediately.

chicken broccoli noodle wok

What’s not to love about such a recipe that can carry you away to a warmer faraway country on a chilly autumn day?

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