Lukewarm chicken glass noodle salad

Name: Lukewarm chicken glass noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Glass noodles; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 1 package (480 g) deep-frozen Asia Wok Mix; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS Soy sauce; 1 TEASPOON Cayenne pepper; 2 tablespoons (20 g each) Honey; 7-10 Tbsp Pepper; 600 g Chicken filet; 1 package (125 g) peanuts in a crispy coating

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Glass noodles
7-10 Tbsp Salt
3 TABLESPOONS Oil
1 package (480 g) deep-frozen Asia Wok Mix
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS Soy sauce
1 TEASPOON Cayenne pepper
2 tablespoons (20 g each) Honey
7-10 Tbsp Pepper
600 g Chicken filet
1 package (125 g) peanuts in a crispy coating

Directions

1
Pour boiling water over glass noodles, salt them and let them swell for about 5 minutes. Heat 1 tablespoon of oil in a frying pan. Fry deep-frozen vegetables for about 3 minutes at high heat, then stir-fry over medium heat for 5-6 minutes.
2
In the meantime drain the glass noodles, cut them a little smaller. Add vegetables, lemon juice, soy sauce, 1 tablespoon of oil, cayenne pepper and honey and stir in. Season to taste with salt and pepper
3
Wash the meat, dab dry. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the fillets on each side for 5-8 minutes at medium heat. Remove meat from the pan and cut into slices. Coarsely chop half of the peanuts and add to the salad, except for a little bit for sprinkling. Arrange salad and meat on plates and sprinkle with the rest of the chopped peanuts. Add the remaining peanuts