Photo: Mona R Steinsland
I'm not a professional cook. However, I love tasty and nutritious food and I'm above average interested in making it myself from scratch. I have my own Norwegian food blog (
Mona's Kjøkkenskriverier or Mona's Kitchen Notes, available in Norwegian only) and I've been asked to contribute to the Wabi Sabi blog as well with Asian-inspired food recipes.
This is a fairly quick and easy noodle dish with delicious Asian flavors. It's based on a tasty & spicy sauce with panfried chicken, asparagus and red bell pepper. And a nice sprinkle of cashew nuts and fresh coriander on top. Who said that healthy food had to be boring?
Photo: Mona R Steinsland
The following recipe is for two persons:
1 medium-sized red onion
3 cloves of garlic
1 tbsp fresh ginger
1/2 red chili, seeds removed
1 lemongrass
Neutral oil for cooking
2 tbsp soy sauce
2 tbsp teriyaki sauce
2 tbsp sesame oil
1 tbsp oyster sauce
1 dl water
6 fresh green asparagus
1/2 red bell pepper
300 gr chicken fillet
150 gr egg noodles
A handful cashew nuts
A handful fresh coriander
Photo: Mona R Steinsland
Chop the red onion. Finely chop garlic, fresh ginger and red chili. Remove the outer shell as well as the ends of the lemongrass and finely chop it. Put in a pan with some neutral oil and cook on medium heat for a couple of minutes until the onion starts turning translucent.
Add the soy sauce, teriyaki sauce, sesame oil, oyster sauce and water. Bring to a boil and let simmer for a few minutes until some of the water has been reduced. Pour the sauce into a bowl and cover with a lid.
Trim off the bottom woody ends of the asparagus and chop into centimeter-large pieces. Cut the red bell pepper into thin strips.
First cook the asparagus on medium heat in some oil for a couple of minutes, stir now and then, and add it to the sauce in the bowl. Then cook the bell pepper in some oil on high heat for a couple of minutes, stir now and then, and add it to the other ingredients.
Cut the chicken fillet into thin slices and fry in a frying pan with some oil until cooked through and slightly brown. Mix the chicken together with the other ingredients.
Break the noodles into smaller lengths and cook them according to instructions. They might not need full cooking time since they have been broken into smaller pieces. Drain the cooked noodles and mix in the sauce with asparagus and bell peppers.
Serve with a sprinkle of cashew nuts and coarsely chopped fresh coriander. Enjoy!
Photo: Mona R Steinsland
