Wok stir-fried noodles with chicken and mushrooms

Difficulty: ★★☆


  • 7 Oz. Noodles.
  • 2 Chicken breasts.
  • 1 Onion.
  • 1 Carrot.
  • 2/3 lb Favorite mushroom varieties (king oyster mushroom, shiitake, porcini, boletus, etc).
  • 2 Garlic cloves.
  • Extra virgin olive oil.
  • Salt.
  • Black pepper.

Category: First course


Cook noodles in a Stainless steel Magefesa casserole with plenty of water and a pinch of salt. Drain and reserve. Slice chicken breasts into fillets. Cut those fillets into long thin strips and set aside. Peel carrot and onion and cut into julienne. Chop garlic into fine brunoise. Clean mushrooms with a brush, or a damp cloth, if necessary and cut them into slices. Heat a dash of extra virgin olive oil in an Enamel steel Magefesa Wok. Add chopped onion, carrot, and garlic and sauté for a few seconds. Season chicken pieces with salt and pepper. Incorporate to wok and sear over high heat until golden brown on all sides. Add sliced mushrooms and cook for further minutes. Adjust seasoning. Stir in cooked noodles and sauté for a couple of minutes so that they get infused with the juices of the chicken and mushrooms in the wok. Serve hot.