Chinese Chicken Noodles with Vegetables

Ingredients

• as desired chicken breasts
• cabbage
• small onion
• mixed-color bell peppers
• 1 piece piece of ginger
• 3 cloves garlic cloves
• green onion
• chopped carrots
• 100 g spaghetti
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vinegar
• 2 tablespoons salty soy sauce
• vegetable oil
• cold water
• water for boiling

Instructions

1. In a pot on the stove, boil the spaghetti in plenty of water with a pinch of salt for 9 minutes, as stated on the package.
2. In a colander, drain the pasta after boiling, rinse it with cold water, then drain again.
3. On a cutting board, cut the chicken breasts into slightly thick lengthwise strips.
4. In a frying pan over the heat, warm a little vegetable oil, then add the grated ginger and garlic with a pinch of salt and stir-fry.
5. In the same pan, add the chicken and stir-fry until cooked through, then set aside.
6. In another pan, or in the same pan after removing the chicken, add a little vegetable oil, then add the onion with a pinch of salt and stir-fry until softened.
7. In the pan, add the carrots, then the cabbage, then the green onion, continuing to stir-fry; add a pinch of salt with each ingredient.
8. In the pan, add the mixed-color bell peppers last with a pinch of salt, keeping them crisp.
9. In a small bowl, mix the cornstarch with a little water so it is ready to use.
10. In the pan, add the sugar, then the vinegar, then the salty soy sauce, stirring the ingredients.
11. In the pan, add the cooked chicken, then add the boiled pasta.
12. In the pan, add the cornstarch mixture with a little water to give the sauce viscosity; a little additional soy sauce may be added if needed.
13. Serve the chicken and vegetable noodles hot, on a plate or from the pan.