Summary

Ingredients

• 30 stalks asparagus, thick (white)
• 3 tablespoon sesame oil
• 500 g chicken breast
• 1 red pepper (s)
• 100 g suar snap peas, fresh
• 100 g bean sprouts
• 1 jar bamboo shoot (s)
• 200 ml coconut milk
• 100 g lass noodles, (soaked)
• 1 tablespoon tandoori masala
• 1 pinch lemongrass, ground
• 1 pinch chili powder
• 1 pinch (s) salt
• Coriander, ground

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Instructions

1. Peel the asparagus and cut diagonally into 3cm pieces. Wash the chicken breast and cut into pieces (approx. 1cm²). Wash the peppers, cut in half, remove the stalk, seeds and partitions and cut into fine strips.
2. Heat the sesame oil in a wok and fry the asparagus pieces in it (they can take on a strong color). Sprinkle lemongrass over the top, then add peppers, chicken, snow peas and chili powder and stir-fry for about 5 minutes. Add the sprouts and soaked, drained glass noodles and cook for a few minutes. Then deglaze with coconut milk and season with salt, coriander and tandoori (please make sure when shopping that the seasoning mixture does not contain the dye azorubine E122. It is classified as harmful).
3. As an alternative to chicken, raw, peeled king prawns can also be used.
4. I like it best with both (reminiscent of a Thai variation of paella!).