Coarsely chop the peanuts. Peel, core and coarsely grate the cucumber. Wash coriander, dab dry and chop. Mix cucumber and coriander. Wash chicken filet, dab dry and cut into strips.
Season with salt and pepper. Halve, seed, wash and finely dice the chilli pepper. Halve the pepper, remove the seeds, wash and cut into strips. Clean the mushrooms and cut into slices. Clean and wash spring onions and cut into rings.
Peel garlic and dice finely. Wash the sprouts and let them drip off. Cook the pasta in plenty of boiling salted water for about 7 minutes. In the meantime heat oil in a pan and fry fillet strips in it until golden brown.
Take out and drain on kitchen paper. Add vegetables, mushrooms, sprouts, garlic and chilli and fry briefly over high heat, deglaze with soy sauce. Drain the pasta, let it drain and add it to the vegetables with the chicken strips.
Fry everything together for about 2 minutes. Season to taste with lime juice. Arrange on plates and sprinkle with coriander-cucumber mixture and chopped peanuts. Garnish with coriander leaves.