Marinated chicken filet with glass noodle salad

Name: Marinated chicken filet with glass noodle salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 130 g each); 2 TABLESPOONS Teriyaki; 100 g China rice noodles (Mihoen); 200 g frozen peas; 7-10 Tbsp Salt; 1 collar Spring onions; 2 red peppers; 4-5 Tbsp Lemon juice; 3 TABLESPOONS Oil; 2 TABLESPOONS sweet-sour Asian sauce; 7-10 Tbsp Pepper; 125 g small mushrooms; 7-10 Tbsp Chives

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 130 g each)
2 TABLESPOONS Teriyaki
100 g China rice noodles (Mihoen)
200 g frozen peas
7-10 Tbsp Salt
1 collar Spring onions
2 red peppers
4-5 Tbsp Lemon juice
3 TABLESPOONS Oil
2 TABLESPOONS sweet-sour Asian sauce
7-10 Tbsp Pepper
125 g small mushrooms
7-10 Tbsp Chives

Directions

1
Wash the fillets and dab dry. Sprinkle with Teriyaki, spread evenly and let stand for about 20 minutes. Meanwhile cook noodles and peas in salted water for 2-3 minutes, then drain. Cut the noodles smaller. Clean and wash spring onions and cut them into fine rings.
2
Peppers clean, wash, cut into strips. For the vinaigrette mix 3-4 tablespoons lemon juice and asia sauce. Season with salt and pepper. Add 2 tablespoons of oil. Brush the grill pan with 1 tablespoon of oil. Fry the chicken fillets for 12-15 minutes while turning. In the meantime clean, clean and slice the mushrooms. Sprinkle with 1 tablespoon lemon juice. Mix prepared salad ingredients, mushrooms and vinaigrette. Leave to stand for a while, season to taste.
3
Fry the chicken fillets for 12-15 minutes while turning. In the meantime clean, clean and slice the mushrooms. Sprinkle with 1 tablespoon lemon juice. Mix prepared salad ingredients, mushrooms and vinaigrette. Leave to stand for a while, season to taste. Cut the chicken filets into slices. Serve salad and chicken fillets in portions garnished with chives