Summary

Ingredients

• 2 large bell peppers
• 1 small zucchini
• 250 g mushrooms
• 5 large carrot (s)
• 1 bunch spring onion (s)
• 1 can bamboo shoot (s)
• 2 medium onion (s)
• 400 g chicken breast
• 1 piece (s) ginger root
• 2 cloves garlic
• 10 tablespoon soy sauce
• 80 ml sauce (sweet and sour)
• 3 teaspoons spice mix (Asia)
• 2 tablespoon sugar, brown
• 2 teaspoons sambal oelek
• 100 ml chicken broth
• 250 g ribbon noodles
• 2 teaspoons paprika powder, noble sweet
• Oil, for frying

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Instructions

1. Cut the chicken into bite-sized pieces and marinate in 4 tablespoons soy sauce, 40 ml sweet and sour sauce, Asian seasoning, paprika powder, sambal oelek, chopped ginger and pressed garlic in the refrigerator for at least 20 minutes.
2. Clean the mushrooms and cut into quarters. Peel the carrots and cut into fine strips. Cut the bell pepper and zucchini into strips. Cut the onions into half rings and the spring onions into rings.
3. Cook the tagliatelle according to the instructions on the packet.
4. Heat the pan with a little oil and then sear the chicken and marinade. Remove from pan and set aside. Fry the onions in oil until translucent and then briefly caramelize with the sugar. Also remove from the pan and set aside.
5. Then fry the peppers and pour the rest of the soy sauce over them. Now fry the carrots and then add the mushrooms and zucchini. Make sure that the vegetables retain their bite. Now add the chicken, onions and bamboo to the pan and pour the broth and the remaining sweet and sour sauce over them. Mix in the spring onions and the noodles. Let it steep for a moment and then serve.
6. Tip:
7. I often marinate the meat the day before and the amount of soy sauce, sweet and sour sauce Sambal Oelek can be varied depending on your taste. You can vary the pan with sugar snap peas, bean sprouts or other vegetables.