Fried Noodles with Chicken, Ginger and Lemongrass
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g Chinese e noodles (Mie noodles)
- Water (salt water)
- 250 g chicken breast, cut into fine strips
- 0.5 ½ carrot (s), finely chopped
- 1 clove (s) garlic, chopped
- 1 tablespoon ginger, fresh, chopped
- 1 chilli pepper (s), dried, cut into fine rings
- 1 onion (s), cut into rings
- 1 bunch spring onions, cut into rings
- 1 teaspoon lemongrass, freeze-dried
- 3 tablespoon soy sauce
- 3 tablespoon sauce (teriyaki sauce or soy sauce)
- 1 teaspoon ginger powder
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Marinate the finely chopped chicken breast in terryjaki sauce (if you don`t have one, use soy sauce) and ground ginger for 1 hour (longer if you like). Cook the Mie noodles according to the cooking instructions.
- Heat the oil in a large pan or in a wok and brown the chicken breast in portions, then remove it. Fry the carrot sticks, garlic, fresh ginger, chilli pepper, onion, spring onions and the dried lemongrass in the pan for 5 minutes, stirring constantly.
- Then add the chicken breast and the drained noodles to the vegetables and fry everything together for a few minutes, stirring constantly. Season with soy sauce, salt and pepper. Serve with a green salad.
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