Summary

Ingredients

• 125 g Mie noodles
• 1 ½ liter vegetable stock
• 500 ml coconut milk
• 1 onion (s)
• 2 cloves garlic)
• 250 g chicken breast fillet (s)
• 4 spring onion (s)
• 2 bell peppers, red and yellow
• 1 glass vegetables (Chinese vegetables, about 80 g)
• 1 small Can corn
• 200 ml orange juice
• 3 tablespoon soy sauce
• 3 tablespoon rice vinegar
• 3 tablespoon curry paste, red
• 1 teaspoon cumin
• 2 teaspoons turmeric
• salt and pepper
• Chilli powder
• Curry powder
• sugar
• parsley
• Beans, baked or roasted cashew nuts
• Chives or onion greens (fine rings)

Print Recipe Pin Recipe

Instructions

1. Cook the Mie noodles in salted water for 5 minutes and drain. A little oil over it so that they don`t stick together.
2. Season the chicken breasts with pepper, salt and a little curry and sear them. Then cut into small slices across the meat fiber. Sauté the diced onion with the chopped garlic cloves, as well as the chopped peppers and the onion leek in a little oil. Deglaze with the stock. Add coconut milk and orange juice. Now add the Chinese vegetables, the cooked Mie noodles, the corn and the chicken breast slices. Season with soy sauce, rice vinegar, curry paste, cumin, turmeric, salt, pepper, chili powder and a little sugar. Season the heat to taste.
3. Finally, sprinkle in the finely chopped parsley and onion leaf greens.
4. I still like to put baking beans on the filled plates (for that special crunch, roasted cashew nuts are also great).
5. Have fun cooking at home - tastes like vacation!