Asian fried noodles
easy
25 mins
25 mins
Ingredients
- 200 g Noodles (e.g. Chinese egg noodles)
- 7-10 Tbsp Salt
- 1 (approx. 200 g) red and yellow peppers
- 1 Leek (leek; approx. 250 g)
- 1 can(s) (580 ml; 300 g of extractable weight) Bamboo Shoots
- 2 Chicken fillets (approx. 120 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 small chili pepper
- 50 g unsalted peanuts
- 100 ml clear chicken stock (instant)
- 3 TABLESPOONS Soy sauce
- 1 TEASPOON Cornstarch
Directions
- 1
Cook the pasta in boiling salted water for about 5 minutes. Then drain, quench and allow to drain. In the sizzling time cut the peppers in half, clean, wash and cut into strips.
- 2
Clean, wash and cut the leek into strips about 1/2 cm wide and about 3 cm long. Drain the bamboo and cut into thin slices. Wash chicken fillets, dab dry and season with salt and pepper.
- 3
Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets in it for about 8 minutes, turning several times. In the meantime, cut the chili into thin slices. Heat the remaining oil in a second pan and fry the vegetables in it for about 1 minute.
- 4
Add the noodles and fry over medium heat for about 6 minutes. Season with salt and pepper. In the meantime chop the peanuts roughly. Remove chicken fillets from the pan and keep warm. Add stock and soy sauce.
- 5
Bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the sauce. Stir in chilli. Cut chicken fillets open, arrange on a plate with fried noodles and sauce. Sprinkle with the peanuts.
Nutrition Facts
780 kcal
60 g
32 g
51 g
More Delicious Recipes
