Chicken yakisoba

Instructions

1. Bring a pan of boiling water to the boil. When it boils, add the yakisoba noodles (in my case, two squares of dried noodles, for 4 minutes). After this time, transfer to a colander, rinse with water and drain. Set aside.

2. Directly in the fryer basket, heat 1 tablespoon of olive oil. Heat to 205° for 2 minutes.

3. Place the chicken in a layer in the hot oil, sear for 1 minute without varying the temperature.

4. Sauté for two more minutes and set aside on a plate. STEAK mode 205º 2 minutes. Keep stirring.

5. While the chicken is cooking, wash/peel and cut the vegetables: on one side the 3 shiitake mushrooms in thin slices, and on the other side: half an onion in julienne strips, half a carrot in julienne strips (I cut it with the same carrot peeler), and the spring onion in slices. Wash and cut the broccoli into small florets.

6. In the basket of the air fryer, after removing the chicken, place the shiitake mushrooms with a flus of oil at 200° for 3 minutes. Keep stirring

7. Add the onion, carrot, broccoli and spring onion. Flush with oil. Same temperature for 4 minutes. Stir.

8. Add the cooked noodles, pre-marked chicken, and yakisoba sauce. Mix together. STEAK mode 205º (if your fryer has it if not at 200°) 2-3 minutes until the noodles and chicken are heated through and everything is well mixed.

9. Serve and eat hot. You can add a little ground cayenne to give it a little more rock&roll.