Summary

Ingredients

• 1 piece (s) ginger
• 4 clove (s) garlic
• 2 stalks lemongrass
• 2 teaspoons sambal oelek
• 1 teaspoon turmeric, ground
• 1 teaspoon coriander, ground
• 1 teaspoon ground cumin
• 250 g Chinese e noodles
• 1 leek
• 100 g oyster mushrooms
• 1 red pepper (s)
• 300 g chicken breast fillet (s)
• 0.5 liter ½ oil
• 1 can coconut milk
• 3 tablespoon soy sauce, sweet (Ketjap manis)
• salt

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Instructions

1. Cut off the top and bottom as well as the outermost leaves of the lemongrass, chop the rest very finely. Chop ginger (1-2 cm) and garlic cloves. Mash everything together in a mortar to a paste. Then add the sambal oelek, turmeric, coriander, cumin and salt and mix.
2. Cook the pasta in boiling water for about 2 minutes, rinse and drain.
3. Cut the leek into strips (approx. 4 x 0.5 cm) down to the roots and hard, green areas. Quarter the oyster mushrooms, cut the peppers into fine strips.
4. Cut the chicken breast fillet into cubes and fry it in well-heated oil in a wok or pan until crispy, remove and drain on a kitchen towel and sprinkle with a little salt.
5. Heat a little oil in the wok and heat the paste from the mortar for about 2 minutes. Add vegetables and mushrooms and fry for another 3-4 minutes. Add the coconut milk and bring to the boil. Now add the noodles and the chicken breast cubes and warm up.
6. Season with ketjap manis (sweet soy sauce) and serve.