Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil then fry up the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions, peppers and cabbage. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 kn za sve)

Za meso:

1 velika pileća prsa bez kostiju i kože (15,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk, paprike i kupus. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

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