Summary

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

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Instructions

1. Cook the pasta in plenty of boiling salted water. Drain.
2. 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.
3. 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.
4. 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.