Noodle pan with chicken

Name: Noodle pan with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 200 g narrow ribbon noodles or rice noodles; 150 g Mushrooms; 350 g Chinese cabbage; 1 red chilli pepper; 1 collar Spring onions; 1 Garlic clove; 1 piece(s) (approx. 2 cm) Ginger; 100 g Peas (TK); 1 Egg; 1 Lime; 5 TABLESPOONS Soy sauce; 2 TABLESPOONS salted roasted peanuts

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

You can also use roast leftovers (e.g. roast pork or beef) from the previous day

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
4 TABLESPOONS Oil
200 g narrow ribbon noodles or rice noodles
150 g Mushrooms
350 g Chinese cabbage
1 red chilli pepper
1 collar Spring onions
1 Garlic clove
1 piece(s) (approx. 2 cm) Ginger
100 g Peas (TK)
1 Egg
1 Lime
5 TABLESPOONS Soy sauce
2 TABLESPOONS salted roasted peanuts

Directions

1
Wash the fillets, dab dry and season with salt. Heat 1 tablespoon of oil and fry the fillets for 12-15 minutes, turning them over. Cook pasta in boiling water according to package instructions.
2
Clean, wash and halve the mushrooms. Chinese cabbage clean, wash, remove stalk. Cut cabbage into strips. Remove seeds from chili, wash and chop finely. Clean, wash and cut spring onions into rings. Peel and finely chop garlic and ginger. Let fillets cool down a little and pluck or cut them into pieces. Drain the noodles.
3
Heat 3 tablespoons of oil in a large pan or wok. Fry the mushrooms in it for 3-4 minutes. Fry the garlic, ginger and chilli briefly. Stir in frozen peas, spring onions, Chinese cabbage and meat, fry for approx. 3 minutes. Push everything to the edge of the pan. Whisk the egg, pour onto the bottom of the pan and let it set while stirring. Mix everything. Deglaze with lime juice and soy sauce. Stir in the noodles and nuts. Season to taste with soy sauce.