Summary

Ingredients

• 500 g chicken breast fillet (s), cut into strips
• 1 clove garlic, (do not press !!!), cut into fine cubes
• 1 tablespoon sambal oelek
• 4 tablespoon oil (sunflower oil or sesame oil)
• 3 spring onion (s), (amount depending on quality), cut into diamonds
• 250 g carrot (s), cut into thin strips
• 250 g Mie noodles
• 200 g bean sprouts
• 4 tablespoon soy sauce
• 4 tablespoon chili sauce (sweet chili garlic sauce)
• 1 pinch (s) cayenne pepper
• 1 pinch (s) paprika powder
• 1 pinch (s) curry

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Instructions

1. Marinate the chicken breast strips in oil, soy sauce, sambal oelek and garlic about 6 hours before frying. The quantities vary depending on your taste. Be careful with Sambal Oelek !!!
2. Cook the Mie noodles according to the instructions on the packet, lightly salt the pasta water. Fry the cooked and drained noodles in a pan (wok if available!) With a little oil. Then take it out of the pan. Now briefly sear the chicken strips so that the pores close and they stay juicy. Do not use any other oil, the marinade will do just fine! Add the pasta again.
3. Now add the carrot strips and fold in. Do not cook too long, otherwise they will become limp, they should be more firm to the bite. At the end, add the spring onions and fold in. Take the pan off the heat and fold in the bean sprouts (pour warm water first). Then quickly season with cayenne pepper, curry powder, paprika powder, soy sauce and chili garlic sauce. Quantity depending on your taste! Serve the whole thing in a wok on the table - possibly with an iceberg lettuce or Chinese cabbage salad.
4. Notes: Keep cooking times short (especially for spring onions and bean sprouts)! Be careful with cayenne pepper (can quickly over-spice the dish!).