Chinese pan with ribbon noodles
easy
60 mins
60 mins
Ingredients
- 1 pack of (300 g) frozen peas
- 150 g fine ribbon noodles
- 7-10 Tbsp Salt
- 375 g Carrots
- 1 jar(s) (580 ml; separation weight: 300 g) Bamboo shoots in pieces
- 100 g shiitake mushrooms
- 2 Onions
- 1 red chilli pepper
- 2 (approx. 500 g) double chicken fillets
- 2-3 TABLESPOONS Soybean oil
- 7-10 Tbsp China Spice Preparation
- 200 ml clear chicken stock (instant)
- 5 TABLESPOONS Soy sauce
- 1-2 TEASPOONS Sambal Oelek
Directions
- 1
Defrost the peas. Cook the pasta in plenty of boiling salted water for about 5 minutes. Quench cold, drain and let cool down. Clean, wash and cut carrots into 4-5 cm long pieces. Cut carrot pieces into thin slices.
- 2
Drain the bamboo shoots and cut them into thin slices as well. Clean, wash and pat dry the shiitake. Peel onions and cut into half rings. Wash chili, cut lengthwise, remove seeds and cut into rings. Wash chicken fillets, dab dry and cut into slices. Heat the oil in a wok and fry the meat in portions, turning over and taking it out. Add the vegetables to the hot frying fat and sauté for 2-3 minutes, stirring continuously. Add meat and chilli and sprinkle with chinese spice mixture. Add stock and soy sauce, bring to the boil and simmer for about 2 minutes.
- 3
Heat the oil in a wok and fry the meat in portions, turning over and taking it out. Add the vegetables to the hot frying fat and sauté for 2-3 minutes, stirring continuously. Add meat and chilli and sprinkle with chinese spice mixture. Add stock and soy sauce, bring to the boil and simmer for about 2 minutes. Finally, stir in the noodles and warm up. Season to taste with Sambal Oelek, Chinese spice mixture and soy sauce
Nutrition Facts
460 kcal
44 g
10 g
43 g
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