Asian Potato Noodles with Chicken, Vegetables and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g chicken fillet (s)
- 1 large onion (s)
- 1 large carrot (s)
- 300 g mushrooms
- 1 small zucchini
- 1 large clove garlic
- 400 g potato noodles from the refrierated shelf
- 5 tablespoon sesame oil
- 4 tablespoon soy sauce
- 2 teaspoons coriander leaves, dried
- 1 teaspoon lemongrass powder
- 4 tablespoon cornstarch
- Oil for frying
- 1 tablespoon tomato paste
- 2 teaspoons, heaped curry powder
- 0.5 ½ cup cream, 200 g each
- 0.5 ½ cup crème fraîche with herbs, 150 g each
- salt and pepper
- Paprika powder
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the meat into pieces and mix with the sesame oil, soy sauce, coriander, lemongrass, a little salt and pepper. Let the meat soak in the marinade for about 1 hour.
- In the meantime, cut the remaining vegetables and mushrooms into slices or bite-sized pieces and dice the garlic. At the end of the steeping time, pour the cornstarch over the meat and mix briefly.
- Heat the oil in the pan and fry the meat in it. Add the cut vegetables and mushrooms (zucchini last) and fry everything together. After a few minutes add the potato noodles to the pan and fry them for a few minutes. Add tomato paste, curry, cream and crème fraîche, mix everything well and let it steep in the pan.
- Before serving, season again to taste with salt, pepper, paprika and chilli.
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