Asia noodle pan with chicken

Name: Asia noodle pan with chicken
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 TEASPOON Sesame; 1 small onion; 1 small red bell pepper; 75 g Sweet peas; 1 (approx. 150 g) Chicken filet; 7-10 Tbsp coarse pepper; 7-10 Tbsp Salt; 1 tsp (5 g) Oil; 40 g Asian wheat noodles or spaghetti; 3 TABLESPOONS Soy sauce; 2-3 stem(s) Coriander or flat-leaf parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 TEASPOON Sesame
1 small onion
1 small red bell pepper
75 g Sweet peas
1 (approx. 150 g) Chicken filet
7-10 Tbsp coarse pepper
7-10 Tbsp Salt
1 tsp (5 g) Oil
40 g Asian wheat noodles or spaghetti
3 TABLESPOONS Soy sauce
2-3 stem(s) Coriander or flat-leaf parsley

Directions

1
Roast sesame seeds in a coated pan without fat. Remove. Peel onion. Clean and wash the peppers and sugar snap peas. Cut onion and bell peppers into fine rings. Wash the meat and dab dry.
2
Spice with pepper.
3
Heat the oil in a frying pan. Fry the meat for 3-4 minutes on each side. Season with salt.
4
In the meantime, put the noodles in boiling salted water and let them stand for about 4 minutes or cook them according to instructions. Remove the meat. Fry the bell peppers, onion and mangetouts in hot frying fat. Season with 2 tablespoons soy sauce and sesame seeds.
5
Cover and cook for about 2 minutes.
6
Wash the coriander and chop finely. Drain the pasta. Mix with coriander and 1 tablespoon soy sauce. Cut the meat open and arrange on top with the vegetables and sauce.