Spicy chicken noodles with paksoi and chili

Name: Spicy chicken noodles with paksoi and chili
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 TABLESPOON Cornstarch; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS dry sherry; 5 TABLESPOONS Oil; 1/2 TEASPOON Sugar; 1 (approx. 250 g) Courgette; 250 g Paksoi; 200 g Mushrooms; 1 Onion; 1 Garlic clove; 2 red chillies; 400 g long spiral noodles; 7-10 Tbsp Salt; 100 ml clear chicken stock (instant)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chicken filet
1 TABLESPOON Cornstarch
4 TABLESPOONS Soy sauce
2 TABLESPOONS dry sherry
5 TABLESPOONS Oil
1/2 TEASPOON Sugar
1 (approx. 250 g) Courgette
250 g Paksoi
200 g Mushrooms
1 Onion
1 Garlic clove
2 red chillies
400 g long spiral noodles
7-10 Tbsp Salt
100 ml clear chicken stock (instant)

Directions

1
Wash the fillet, dab dry and cut into strips. Mix starch, 2 tablespoons soy sauce, sherry, 1 tablespoon oil and sugar and pour over the meat. Mix everything and marinate for 30 minutes.
2
In the meantime, clean, wash and cut the courgettes into strips. Clean, wash and cut the chard into strips. Use the rest for other purposes. Clean, grate and halve the mushrooms.
3
Peel and finely chop the onion and garlic. Wash and slice the chilli and remove the seeds. Cut the chillies into fine strips. Cook the noodles in boiling salted water for 14 minutes. Heat the remaining oil in a wok.
4
Fry the garlic, onion and mushrooms in it. Add the meat with the marinade and stir-fry for 1 minute. Add zucchini, paksoi and chilli. Add chicken soup and bring to the boil. Season to taste with remaining soy sauce, salt and pepper.
5
Drain the noodles on a sieve and fold into the chicken.