Colourful fried noodles

Name: Colourful fried noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 6 TABLESPOONS Soy sauce; 250 g Chinese wheat ribbon noodles; 7-10 Tbsp Salt; 1 can(s) (236 ml) Pineapple in slices; 500 g Peppers (red, yellow and green); 125 g Bean sprouts; 1 jar (330 g) Bamboo shoots in strips (190 g); 3 TABLESPOONS Oil; 2 TEASPOONS Sambal Oelek; 7-10 Tbsp Chinese chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
6 TABLESPOONS Soy sauce
250 g Chinese wheat ribbon noodles
7-10 Tbsp Salt
1 can(s) (236 ml) Pineapple in slices
500 g Peppers (red, yellow and green)
125 g Bean sprouts
1 jar (330 g) Bamboo shoots in strips (190 g)
3 TABLESPOONS Oil
2 TEASPOONS Sambal Oelek
7-10 Tbsp Chinese chives

Directions

1
Wash the chicken fillet, pat dry, cut into thin slices and sprinkle with 2 tablespoons of soy sauce. Soak the noodles in cold water for 2 minutes. Bring salted water to the boil, drain the noodles and cook in salted water for 3 minutes.
2
Drain the pasta. Drain the pineapple and cut into pieces. Clean, wash and cut the peppers into small pieces. Wash the sprouts. Drain the bamboo. Heat oil in a large pan or wok.
3
Brown the meat in it thoroughly. Add bell peppers, sprouts, pineapple and bamboo and fry briefly. Fold in the noodles. Season to taste with salt, 4 tablespoons of soy sauce and sambal oelek. Wash the chives, cut into small rolls and sprinkle over the fried noodles.