Summary

Ingredients

• 10 tablespoon sugar
• 10 tablespoon vinegar
• 1 can pineapple, diced, approx. 567 g
• 8 mushrooms
• 1 large bell pepper (s)
• 2 large carrot (s)
• 8 tablespoon soy sauce
• 4 tablespoon tomato paste
• 1 tablespoon sambal oelek
• 3 tablespoon sesame oil
• 45 grams flour
• 0.25 liter ¼ sparkling mineral water
• 0.5 ½ pack baking powder
• 1 liter broth
• 2 tablespoon cornstarch
• 2 packs Mie noodles, 50 g each
• 1 large chicken breast

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Instructions

1. Brown the peppers, carrots and mushrooms in a pan and deglaze with a little soy sauce.
2. Heat sugar and vinegar in a saucepan and cook for 1 - 2 minutes, be careful: do not inhale the vapors. Add the pineapple pieces including the juice. Then add all the other ingredients such as soy sauce, tomato paste, sambal olek and sesame oil, bring to the boil. Add the fried mushrooms and carrots etc. and thicken everything with 2 tablespoons of cornstarch diluted in water. And simmer for another 10 minutes.
3. Prepare the pasta according to the instructions on the packet.
4. For the tempura dough, mix flour, baking powder and mineral water and season with a little salt. Cut the chicken breast into strips and marinate with a little salt, soy sauce and pepper. Then pull through the tempura dough and then fry in hot oil (deep fryer) until they are golden yellow.
5. Mix the pasta with the vegetables and serve with the chicken.