Summary

Ingredients

• 150 g chicken breast fillet (s)
• 200 g noodles (Mie noodles)
• 1 glass corn cobs, sweet and sour pickled
• 1 jar bamboo shoot (s)
• 1 glass mung bean sprouts or bean sprouts
• 50 g suar snap peas
• 1 medium bell pepper (s)
• 1 medium onion (s)
• 1 thick carrot (s)
• 1 clove garlic
• 1 piece (s) ginger, approx. 5 g
• oil
• soy sauce
• Water (salt water)

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Instructions

1. Prepare the pasta according to the instructions (put in slightly salted boiling water, remove the pot from the stove and let it steep for 4 minutes) Incidentally, cut the meat into not too small strips, the onion coarsely, the paprika coarsely, the corn cobs / sugar peas (approx. 6 pieces) into bite-sized pieces. Finely chop the garlic and ginger. Peel the carrot and cut strips lengthways using a peeler, then cut these strips into bite-sized pieces.
2. Sear the meat in a hot pan or wok. After 4 minutes, remove the meat from the pan. Now put the onion, garlic, ginger, carrot pieces, sugar snap peas and corn cobs in the wok or pan, fry briefly, then add the peppers, half a glass of bamboo shoots and half a glass of mung bean sprouts, mix well and fry (about 4 minutes when all the vegetables have been added).
3. Add the vegetables from the pan or wok to the meat and fry the noodles, possibly add a little oil to the pan or wok (stirring for about 2 minutes). Now add the vegetables and meat again and mix everything together. Pour the soy sauce over the ingredients to taste. Wait until the soy sauce has reduced a little and stir everything.
4. If you want to keep the dish vegetarian, you can of course leave out the chicken breast. Careful with the soy sauce, even if it looks good, adding a little more can quickly become too salty. If you like it a bit spicier, you can of course also experiment with chili peppers, pastes and sauces!