Summary

Ingredients

• 250 g Chinese e noodles, instant
• 500 g chicken breast fillet (s)
• 4 spring onion (s)
• 1 chilli pepper (s), finely chopped
• 2 carrot (s)
• 2 cloves garlic, chopped
• 125 ml soy sauce, dark
• 1 pinch (s) ginger powder
• 1 tablespoon lemon juice
• sesame oil

For the marinade:

• 2 tablespoon sesame oil
• 2 tablespoon soy sauce, dark
• 1 pinch (s) white pepper
• 1 pinch (s) garlic granules
• 1 teaspoon sambal oelek

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Instructions

1. Cut the chicken breast fillet into strips and mix in a container with the ingredients for the marinade. Place the jar in the refrigerator for 24 hours.
2. The next day, cut the spring onions into small pieces and the carrots into thin strips. Cook the pasta according to the instructions on the packet, but not too soft as it is still being fried.
3. Rub the wok with sesame oil and bring to temperature. Sear the meat in the wok, then remove it again. Cook the garlic, spring onions, carrots and chilli in the wok and take them out again.
4. Put the noodles in the wok and finish cooking. Add the vegetables again, stir in the ginger, soy sauce and lemon juice. Return the meat to the wok and heat it up.