Rice noodle pan with chicken

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Pour boiling water over the pasta and prepare according to the instructions on the packet. Meanwhile roast the peanuts in a pan without fat until golden brown. Clean and halve the mushrooms. Clean and wash the Chinese cabbage and remove the stalk.

2. 2

   Cut cabbage into strips. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Leek onions clean, wash, shake dry and cut into fine rings.

3. 3

   Wash the lime in hot water and rub dry. Cut off 2 thin slices, squeeze the juice out of the remaining lime. Peel garlic and ginger and chop finely. Pluck the meat into pieces.

4. 4

   Drain the pasta and let it drain. Heat the oil in a large pan or wok. Sauté the mushrooms in the oil for 3-4 minutes, turning them well. Add sugar, garlic, ginger and chilli and fry briefly.

5. 5

   Stir in peas, about half of the spring onions, meat and Chinese cabbage. Slide the vegetables in the pan or wok to the edge, whisk the egg, pour in the egg and allow to set while stirring. Stir in.

6. 6

   Deglaze with lime juice and soy sauce. Bring to the boil, stir in the noodles and season to taste with 5-spice powder and soy sauce.

7. 7

   Garnish rice noodle pan with slices of lime. Sprinkle with peanuts and remaining leek.

Nutrition Facts

KCAL
500 kcal

CARBS
54 g

FATS
19 g

PROTEINS
29 g