Spicy Szechuan chicken with sesame sugar pods and coriander noodles + variation

Ingredients

Directions

1. 1

   Brown sesame seeds in a coated pan without fat, remove. Peel onion and cut into rings. Wash the meat and dab dry. Coarsely crush pepper. Coat pan with oil.

2. 2

   Fry the meat for 8-10 minutes all around. Wash the peppers, remove the lid and core and cut into rings. Place the onion and pepper rings in the pan approx. 3 minutes before the meat is cooked and fry them as well.

3. 3

   Wash the sugar snap peas and stew in a pot covered with a little water for 5-6 minutes. Cook pasta in boiling salted water according to package instructions. Wash coriander, dab dry, remove coarse stalks and chop leaves finely.

4. 4

   Drain the sugar snap peas, season with salt and some Szechuan pepper and sprinkle with sesame seeds. Cover and keep warm briefly. Season meat with salt and take it out. Deglaze onions and peppers with soy sauce and 2-3 tablespoons of water.

5. 5

   Drain the pasta and let it drain. Turn meat in Szechuan pepper and cut open. Add coriander to the noodles. Arrange meat, noodles, sauce and pods.