Cut the chicken in thin strips.
Cut the red pepper in strips.
Cut the Chinese cabbage leaves in two and chop thinly.
Boil the Haiku asian noodles for 3 minutes.
In a wok or large pan, heat the sesame oil. When the oil is hot, sauté the chicken strips on high heat, while stirring, for 5 minutes.
Add the red pepper and broccoli and sauté.
Add the snow peas.
Add the Chinese cabbage and let cook for 5 minutes.
Add the ginger and the stir-fry sauce.
Add drained noodles and continue to stir for a few minutes.
Variations: Use different vegetables, or one of the many other stir-fry sauces available.
Sauté au poulet et nouilles asiatiques
Préparation : 15 minutes
Cuisson : 15 minutes
Portions : 4 portions