Glass noodle salad with chicken

Name: Glass noodle salad with chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red and yellow pepper; 4 piece(s) Spring onions; 100 g shiitake mushrooms; 1/2 bunch Coriander; 3 TABLESPOONS Peanut kernels; 100 g Sweet peas; 100 g nouilles fines en verre; 50 g Bean sprouts; 2 (approx. 250 g) Chicken filets; 2 TABLESPOONS Peanut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Soy sauce; 7-10 Tbsp Sambal Oelek

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red and yellow pepper
4 piece(s) Spring onions
100 g shiitake mushrooms
1/2 bunch Coriander
3 TABLESPOONS Peanut kernels
100 g Sweet peas
100 g nouilles fines en verre
50 g Bean sprouts
2 (approx. 250 g) Chicken filets
2 TABLESPOONS Peanut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Soy sauce
7-10 Tbsp Sambal Oelek

Directions

1
Quarter the peppers, clean, wash and cut into thin strips. Clean and wash spring onions and cut them diagonally into rings. Clean mushrooms, remove stalk and cut into wide strips.
2
Wash the coriander, dab dry and put 2 stems aside for garnishing. Coarsely chop the top half of the remaining coriander. Roast peanuts in a pan without fat, remove, let cool and chop coarsely.
3
Clean, wash and blanch the sugar snap peas in salt water for about 3 minutes, then rinse under cold water. Cook the pasta in boiling salted water according to the instructions on the packet. Wash and drain the bean sprouts.
4
Wash the meat, dab dry and cut into thin strips or slices. Heat the oil in a large pan with a high rim. Brown the chicken strips in it and season with salt and pepper.
5
Add the pepper strips and mushrooms, fry for 3-4 minutes and put everything in a bowl. Add the noodles and peanuts and mix well. Season with soy sauce and Sambal Oelek. Add bean sprouts, mangetouts, spring onions and coriander and serve lukewarm or cold.
6
Garnish with coriander.