Lukewarm glass noodle salad

Name: Lukewarm glass noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g China vermicelli (glass noodles); 300 g Chicken filet; 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 package (550 g) deep-frozen Asian vegetable pan; 75-100 ml sweet-sour asian chili sauce; 7-10 Tbsp Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g China vermicelli (glass noodles)
300 g Chicken filet
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 package (550 g) deep-frozen Asian vegetable pan
75-100 ml sweet-sour asian chili sauce
7-10 Tbsp Lemon juice

Directions

1
Cook the pasta in hot water for 3-5 minutes, drain, rinse with cold water, cut shorter with scissors and drain. Wash the meat, dab dry and cut into slices. Peel and chop onion.
2
Heat the oil in a pan and fry the meat all around. Season with salt and pepper and remove. Put the vegetable mixture and onion into the hot pan and fry for about 1 minute over a high heat.
3
Then cook over medium heat for 9-11 minutes. Stir several times in between. Remove from heat. Add meat and chili sauce. Mix in the noodles and season with lemon juice and salt if necessary. Serve while still warm.