Tandoori chicken with noodles

Name: Tandoori chicken with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Chicken filet; 100 g red Tandoori (from the glass of the asian shop); 200 g Chinese egg noodles (Asian noodles); 7-10 Tbsp Salt; 2 Federation Spring onions; 7-10 Tbsp Flour; 2-3 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 7-10 Tbsp Soy sauce; 7-10 Tbsp ground chili; 7-10 Tbsp Lime slices, Asian leek and coriander to garnish

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Chicken filet
100 g red Tandoori (from the glass of the asian shop)
200 g Chinese egg noodles (Asian noodles)
7-10 Tbsp Salt
2 Federation Spring onions
7-10 Tbsp Flour
2-3 TABLESPOONS Oil
200 ml Vegetable broth (instant)
7-10 Tbsp Soy sauce
7-10 Tbsp ground chili
7-10 Tbsp Lime slices, Asian leek and coriander to garnish

Directions

1
Wash the chicken filet, dab dry, cut into strips and spread with the tandoori paste. Cook the noodles in boiling salted water for 2-4 minutes, then drain. Clean and wash spring onions, cut into small pieces.
2
Dust the chicken strips lightly with flour and fry them briefly in hot oil over high heat and put aside. Toss spring onions briefly in the frying fat and deglaze with stock. Add the noodles. Season well with salt, soy sauce and chilli and serve with the chicken.
3
Serve garnished as desired with slices of lime, Asian leek and coriander.