Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Before serving, season again to taste with salt, pepper, paprika and chilli.