Asian noodles with chicken and egg

Name: Asian noodles with chicken and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Asian wheat noodles (substitute thin ribbon noodles); 7-10 Tbsp salt, black pepper; 2 medium-sized carrots; 1 red pepper; 1 collar Spring onions; 2 (approx. 300 g) Chicken filets; 1-2 TABLESPOONS Oil; 150 g frozen peas; 4 Eggs; 4-6 Tbsp Soy sauce; 7-10 Tbsp Cayenne pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Asian wheat noodles (substitute thin ribbon noodles)
7-10 Tbsp salt, black pepper
2 medium-sized carrots
1 red pepper
1 collar Spring onions
2 (approx. 300 g) Chicken filets
1-2 TABLESPOONS Oil
150 g frozen peas
4 Eggs
4-6 Tbsp Soy sauce
7-10 Tbsp Cayenne pepper

Directions

1
Cook the pasta in plenty of boiling salted water for about 5 minutes. drain
2
Peel, wash and slice the carrots into fine strips. Clean and wash the peppers and spring onions. Cut paprika into sticks, spring onions into rings. Wash chicken fillets, dab dry, cut into strips
3
Heat the oil in a wok or large frying pan. Fry the fillets for 2-3 minutes. Season with salt and pepper. Add all vegetables and noodles and fry for another 5 minutes
4
Whisk the eggs, season and pour over the noodles. Allow to set, turning and pushing together occasionally. Season to taste with soy sauce, cayenne pepper and salt if necessary. Serve everything