Chinese Chicken Noodles

So, Chinese Chicken Noodles - in 20 minutes
Of course, this is not really a classic recipe. I saw this recipe in one of the programs, but changed it somewhat to my liking. I didn’t add sugar, because the sweetness of the pepper is enough for me and added wine vinegar, although it is better to add Chinese wine. In addition, ingredients such as ginger and hot pepper are found differently in different recipes. Usually hot peppers are taken dried.

Ingredients

• chicken breasts 2 pcs
• sweet pepper 1 pc
• onions (preferably white - with white peel) 1 small head
• a mixture of 5 spices 1 tsp
• ginger (preferably fresh, cut into strips) 1 tsp
• garlic 2 cloves
• hot pepper (I just have a small one) 2 centimeters
• starch 1 tsp
• wine vinegar 2 tsp
• soy sauce 2 tsp
• coarse non-iodized salt 1 tsp without a slide
• noodles (I have Japanese udon) 2 servings
• turmeric for noodles (optional) 1 pinch

Directions

1. My noodles took 8 minutes to cook, so I'll start with that. Place a saucepan with plenty of water on the fire. Season with salt and bring to a boil. Be sure to try the water, the water should be well salted.
2. Place the noodles in a saucepan. Be careful that the noodles do not stick together. Stir as soon as it sinks into the water. Add turmeric if you want to change the color and add a light flavor to the noodles. Boil the noodles, as the Italians say, a little Aldente (slightly firm, but quite lightly).
3. If you, like me, have breasts together with bones and skin, cut off the skin, carefully cut the breasts from the bones. Cut off the breast pieces that are separating from the inside and cut the breasts into strips about half a centimeter across the grain.
4. Now the breasts need to be pickled. Sprinkle a flat teaspoon of salt, 5 spice mix, soy sauce, and wine vinegar (or Chinese wine, if you have one) into the breasts. Stir well and leave to marinate for 10 minutes.
5. Cut the onion into strips. To do this, cut the onion in half, cut off the butt and arrow and cut the halves along the onion.
6. Cut the bell peppers into strips. Cut the garlic and ginger into strips if you have fresh ginger.
7. If your noodles are already cooked, place them in a colander and rinse in cold water to stop cooking. Drizzle over some vegetable oil and stir. Set aside.
8. Sprinkle the starch over the breasts and stir.
9. Stir thoroughly so that the starch is evenly distributed over the surface of the pieces.
10. Now get ready to cook the dish. You should already have all the ingredients at hand, because the general cooking process will now take you no more than 7 minutes. Separately a bowl with chicken pieces, separately with onions, separately with bell pepper, a little boiling water, a salt shaker. Ginger and garlic can be combined. Unfortunately, I do not have a WOK frying pan, so I used a cast iron one. Sprinkle three tablespoons of vegetable oil into it and place the pan on MAX heat.
11. Toss in the ginger and garlic and hot peppers. Literally for 10 seconds. Stir immediately.
12. Place the meat in the skillet. Stir the meat constantly over very high heat and fry for just a couple of minutes.
13. Achieve a light brown crust on the meat. Do not burn the garlic and ginger - stir the contents of the pan constantly. Season the meat a little more.
14. Put the onion into the meat, stirring vigorously. After a minute, splash in a third of a glass of boiling water. Simmer for about a minute.
15. Add bell peppers to the meat, stirring constantly. At the same time, the fire should remain maximum. Simmer for about a minute.
16. Place the noodles in the skillet.
17. Stir the noodles constantly and simmer for about a minute over high heat. Turn off the heat and continue stirring until you are sure the intense heat has dissipated (about another minute). Place the chicken noodles in bowls and serve with green tea.