Asia – Noodles with Chicken & Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g ribbon noodles, thin
- 2 carrot (s)
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 1 chicken fillet (s)
- 1 tablespoon oil
- 150 g peas, frozen
- 4 egg (s)
- 4 tablespoon soy sauce
- salt
- Pepper, black
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water. Drain.
- Peel and wash the carrots and cut into sticks. Cut the peppers into sticks and the spring onions into thin rings. Cut the chicken fillets into strips.
- Heat the oil in a wok or in a large pan. Fry the chicken fillets all around for 2 - 3 minutes. Season with salt and pepper.
- Add all the vegetables and pasta, fry for another 5 minutes. Whisk eggs, season and pour over the pasta. Let it stop, turning occasionally. Season to taste with soy sauce, cayenne pepper and possibly salt.
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