Sweet and sour vegetable noodles

Name: Sweet and sour vegetable noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Spaghetti; 7-10 Tbsp Salt; 750 g large carrots; 4 Chicken filets (à approx. 75 g); 1/2 l clear chicken stock (instant); 3 TABLESPOONS Sugar; 1 TABLESPOON green peppercorns; 2-3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Capuchin flowers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Spaghetti
7-10 Tbsp Salt
750 g large carrots
4 Chicken filets (à approx. 75 g)
1/2 l clear chicken stock (instant)
3 TABLESPOONS Sugar
1 TABLESPOON green peppercorns
2-3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Capuchin flowers

Directions

1
Cook the spaghetti in boiling salted water for about 8 minutes. Then drain. In the meantime, peel and wash the carrots. Cut into long fine strips (best with a special grater).
2
Blanch for 2 minutes in boiling salted water, drain. Wash the chicken fillets. Add to the boiling chicken soup and cook for about 15 minutes. Melt the sugar until golden brown. Measure out 1/4 litre of chicken stock and deglaze the sugar with it.
3
Add peppercorns and cook for 2 minutes. Season to taste with salt and vinegar. Add fillets briefly, then cut into thin slices. Then turn the pasta and carrots in the sauce and serve garnished with capuchin flowers.