Summary

Ingredients

• 300 g chicken breast, cut into cubes
• 2 onion (s), thinly wedged
• 2 tablespoon vegetable oil
• 250 g carrot (s), thinly sliced
• 250 g mushrooms, quartered
• 400 ml coconut milk
• 150 ml chicken broth, 1 teaspoon instant broth
• 3 tablespoon peanut cream
• 2 teaspoons, cut sambal oelek, more or less, depending on the degree heat required
• 150 g pasta (Mie-)
• 4 tablespoon soy sauce
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat the vegetable oil in the wok until it smokes. Sear the chicken breast and onions for about 3 minutes. Keep turning with a wooden spoon and then pushing it up a little at the edge. Place the carrots in the center of the wok, continue to fry for 2 minutes on the highest level and turn. Add mushrooms and fry for another 2 minutes.
2. Add coconut milk, chicken broth, peanut cream, soy sauce and sambal oelek and stir everything well.
3. Put the lid on, set the hotplate to the lowest setting and let it steep for 3 minutes.
4. In the meantime, bring 1.5 liters of water to the boil, remove from the stove and add the Mie noodles to the water. After 4 minutes, pour the pasta on a sieve.
5. Also put the noodles in the wok, mix everything well, season with soy sauce, salt and pepper. Serve.