Summary

Ingredients

• 1 pointed cabbage
• 2 large onions
• 1 bunch spring onion (s)
• 2 red pepper (s)
• 5 chicken breasts
• 1 jar mung bean seedlings
• 1 tablespoon cornstarch
• 200 ml broth, granulated
• 200 ml soy sauce (Ketjap Manis)
• 1 bag pasta (Mie -)
• salt
• Ginger powder
• Paprika powder, hot pink
• Oil (peanut oil), for frying

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Instructions

1. Place the Mie noodles in a sieve and pour boiling water over them. Let drain for 2 minutes.
2. Remove the stalk from the pointed cabbage and thinly slice it. Clean the peppers and cut into bite-sized pieces. Peel the onions and roughly cut them. Clean the spring onions and cut into bite-sized strips. Drain the mung bean seedlings.
3. Heat the peanut oil in a wok over high heat. Wash the chicken breasts and cut into bite-sized cubes. Once the oil is hot, sear the chicken for 2-3 minutes until browned. Sprinkle with cornstarch and cook for 1 minute more, stirring. Remove with a slotted spoon and set aside.
4. Add all the prepared vegetables to the wok and stir-fry over high heat for 2 minutes.
5. Pour in the broth and soy sauce and cook for 5 minutes, stirring occasionally.
6. Return the chicken to the wok, add the drained Mie noodles and mung bean seedlings. Mix everything together and cook until the chicken reaches an internal temperature of 74°C (165°F). Season with salt, ginger powder, and paprika powder to taste.