Summary

Ingredients

• 1 chicken breast
• 3 tablespoon flour
• 4 tablespoon soy sauce
• some pepper
• some paprika powder
• some chili powder
• 1 packet Mie noodles, approx. 250 g
• 6 tablespoon sesame oil
• 150 g mushrooms, fresh, approx. 7 - 8 pieces
• 2 carrot (s)
• 60 g pea pods (snow peas)
• 90 g cashew nuts
• 1 egg (s)

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Instructions

1. We like to eat the noodles best, but of course you can swap or add the vegetables to taste (for example with spring onions, broccoli or bean sprouts).
2. Wash the chicken and cut into small pieces. For marinating, it is best to put the pieces in a round tin (with a lid). Add 4 tablespoons of soy sauce, 3 tablespoons of flour, a little pepper, chilli and paprika powder (who wants garlic too), close the lid and swing until the meat is evenly covered with the mixture. Let stand in the refrigerator for at least 20 minutes. The soy sauce keeps the meat nice and juicy later.
3. In the meantime, cut the vegetables: cut the champions into eighths, cut the carrots into small thin sticks, halve the pea pods. Wash the cashews - if roasted and salted like mine - and set aside.
4. Heat 5 tablespoons of sesame oil in a wok, fry the mushrooms, carrots and peas in it over medium heat and season with salt and pepper. Cook the pasta according to the instructions on the packet.
5. Heat 1 tablespoon of sesame oil in another pan, fry the chicken and cashews in it until the meat is cooked through, lightly salt.
6. Add an egg to the vegetables and stir vigorously. Put the meat with the cashews and the noodles in the wok as well. Mix everything well. If it looks too dry, add soy sauce and sesame oil to taste. Season to taste with salt and pepper.