Lukewarm noodle salad Asian style

Name: Lukewarm noodle salad Asian style
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 1 collar Spring onions; 3 colourful peppers; 400 g Noodles (e.g. penne); 2 TABLESPOONS shelled sesame; 1 TABLESPOON Oil; 4 TABLESPOONS Chili sauce; 250 g Bean sprouts; 3 TABLESPOONS Soy sauce; 1 TEASPOON Sambal Oelek; 1 TEASPOON Honey; 7-10 Tbsp Asian chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
1 collar Spring onions
3 colourful peppers
400 g Noodles (e.g. penne)
2 TABLESPOONS shelled sesame
1 TABLESPOON Oil
4 TABLESPOONS Chili sauce
250 g Bean sprouts
3 TABLESPOONS Soy sauce
1 TEASPOON Sambal Oelek
1 TEASPOON Honey
7-10 Tbsp Asian chives

Directions

1
Wash the chicken filet, dab dry and cut into strips. Clean and wash spring onions, dab dry and cut diagonally into rings. Halve the bell peppers, clean, wash and pat dry.
2
Cut into fine strips. Cook penne in plenty of boiling salted water for 10-12 minutes. Meanwhile roast sesame seeds in a pan without fat. Fry chicken fillets in hot oil for 5-10 minutes until golden brown. Add bell peppers and spring onions and fry briefly.
3
Add chili sauce and stir in. Fold in the bean sprouts briefly. Remove chicken vegetables from the pan. Add soy sauce and Sambal Oelek to the stock, bring to the boil briefly and season to taste with honey. Drain the noodles, rinse with cold water and drain.
4
Mix penne and chicken vegetables. Serve pasta salad lukewarm. Drizzle with sauce and sprinkle with sesame seeds. Garnish with Asian chives.