Summary

Ingredients

• 400 g lass noodles
• 4 chicken breast fillet (s), approx. 120 g each
• 2 carrot (s)
• 4 spring onion (s)
• 2 cloves garlic)
• 200 g pak choi
• 2 chilli pepper (s), red
• 1 teaspoon ginger root, freshly grated
• 2 tablespoon sesame seeds
• 2 tablespoon sesame oil
• 2 tablespoon lime juice
• 2 tablespoon rice wine
• 2 handfuls coriander greens
• Soy sauce, light
• Cayenne pepper

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Instructions

1. Cook the pasta according to the instructions on the packet and then let it drain.
2. Wash the chicken breasts, pat dry and cut into strips. Peel the carrots and cut into thin sticks about 4 cm long. Wash and clean the spring onions and cut them into rings at an angle. Peel the garlic and chop in to fine slithers. Wash and clean the Pok Choi and cut into wide strips. Wash, clean and finely chop the chili peppers.
3. Sweat the chilli peppers with the garlic, ginger and sesame seeds in the hot oil. Add the chicken strips and fry for 2-3 minutes. Fold in the carrots, spring onions and pak choi and fry for another 1-2 minutes. Remove from the fire, add the lime juice and rice wine and season with the soy sauce and cayenne pepper. Mix in the pasta and let cool down lukewarm.
4. Before serving, roughly chop the coriander greens, mix with the salad and season to taste again.