Fried noodles with chicken filet in sesame-curry-sauce
very easy
45 mins
45 mins
Ingredients
- 400 g Chicken filets
- 5 TABLESPOONS Sunflower oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Asian instant Mie noodles, from wheat flour
- 20 g hulled sesame seed
- 300 g Carrots
- 0?$? Spring onions
- 1 can(s) (236 ml) Pineapple in slices
- 1 can(s) (314 ml) Bamboo Shoots
- 1 Pot of coriander
- 2 TABLESPOONS Curry
- 200 ml Coconut milk
- 3 TABLESPOONS Sesame Oil
- 4 TABLESPOONS Soy sauce
Directions
- 1
Wash the chicken fillets and pat them dry. Heat 2 tablespoons of sunflower oil in a frying pan, fry the chicken fillets for about 4 minutes, turning them well, season with salt and pepper. Remove and let cool off. Put the noodles in a bowl, pour boiling water over them and let them stand for about 5 minutes. Stir and drain on a sieve. Roast sesame seeds in a pan without fat, take out
- 2
Clean, wash and drain the carrots and spring onions. Cut carrots into fine sticks, spring onions into rings. Drain the pineapple, collect the juice. Bamboo shoots also drain. Cut pineapple and bamboo shoots into pieces. Wash the coriander, shake dry and chop except for a little garnish. Cut the chicken meat into thin slices
- 3
Heat 2 tablespoons of sunflower oil in a frying pan. Fry the carrots and spring onions for 1-2 minutes, add the bamboo shoots, sprinkle with curry and stir-fry for another 1 minute. Add coconut milk and pineapple with the juice, bring to the boil and simmer for about 2 minutes. Stir in the coriander and season to taste with a little salt
- 4
Heat sesame oil and 1 tablespoon sunflower oil in a second pan. Fry the noodles and chicken for 4-5 minutes, turning over. Stir in the soy sauce and fry briefly more. Add the fried noodles and roasted sesame seeds to the vegetables and arrange in deep plates. Garnish with coriander
Nutrition Facts
640 kcal
55 g
32 g
32 g
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