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Asian Stir Fry
Sick of ordering greasy food from your local Chinese joint? Not a problem. Cook it at home with this healthy, easy Asian stir fry recipe. Plus, stir fry at home is significantly cheaper!
3 Boneless Chicken Breast Fillets (4 oz.)
1 can Baby Corn
1 can Peas
1 Red Pepper
1 Yellow Onion
4 oz. Mushrooms, sliced
8 oz. Vermicelli Noodles
3 tbsp. Soy Sauce
Salt and Pepper
Use a serrated knife to cut the chicken fillets into small cube-sized pieces.
Slice the red pepper in half, and then vertically into thin slices.
Next, slice the yellow onion into similar thin slices and separate.
Slice the mushrooms into thin slices if necessary, and rinse under cold water.
Scoop about three tbsp of peas out of the can and place with your other ingredients.
Gather about 10-15 baby corns out of the can and place with your other ingredients.
Next, pour about 4 oz. cold water into a medium bowl and place your vermicelli noodles in to sit. Let soften in the water for a minute or two.
Remove the noodles from the water, and dump into a strainer over your sink. Let sit.
Next, prepare a non-stick frying pan by lightly drizzling a tablespoon of olive oil into it.
Heat on medium-low heat for 1 minute.
Add all of the ingredients into the pan, cover and let cook for 3-5 minutes, stirring occasionally to ensure the ingredients are well mixed.
Once the ingredients start to brown, turn the heat to high and add the noodles to the pan.
Next, pour layer of soy sauce on top, to taste, along with some salt and pepper if desired.
Use a spatula to serve into a medium bowl. Enjoy! Serves 2-3 people (great for leftovers!).