Chinese Fried Noodles with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 250 g Mie noodles
- 3 carrot (s)
- 1 leek stick (s)
- 2 cloves garlic)
- 1 red pepper (s)
- 250 g suar snap peas
- 1 bowl mung bean seedlings
- soy sauce
- some oil for frying
- Sambal Oelek
- Teriyaki sauce
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into fine strips. Clean and dice the peppers. Wash the leek, quarter it lengthways and cut into 5 mm wide strips. Wash the snow peas and cut into bite-sized pieces if necessary. Wash and dry the mung bean sprouts. Cut the chicken breast fillets into small cubes. Peel and press the garlic or cut into very fine cubes.
- Pour some oil into a large, coated pan, preferably one with a lid for later. Add the garlic to the heated oil, toss briefly and then fry the chicken breast fillets in it.
- At the same time, steam the carrots in about 1 teaspoon of oil in a small pan with the lid on, turning occasionally.
- Then drain the water from the chicken pan and add the carrots to the large pan. Then add the paprika and leek, add a few dashes of soy sauce, put the lid on the pan and cook for about 7 - 8 minutes. Now add the sugar peas and some sambal oelek and cook for another 2-3 minutes until the pods are done.
- Bring water to a boil in a large saucepan and cook the Mie noodles as instructed.
- Now add the mung bean seedlings to the large pan and cook until they are pliable. If necessary, add a little more soy sauce and finally fold in the Mie noodle.
- Add some teriyaki sauce to the plate. This burns very quickly, so never add it to the pan.
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