Mie Curry with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 1 ginger, fresh (approx. 4 cm)
- 2 stalks lemongrass, fresh
- 1 teaspoon sambal oelek
- 0.5 teaspoon ½ turmeric
- 2 teaspoons coriander, ground
- salt
- 250 g chicken breasts
- 250 g tofu (if you like it veetarian)
- 2 tablespoon oil (coconut oil)
- 400 ml coconut milk, unsweetened
- 250 g soybeans - seedlins
- 250 g Chinese e noodles (Mie noodles, very thin)
- 2 tablespoon soy sauce, also like Kejap Manis
- 2 tablespoon clarified butter (ghee)
- 3 cloves garlic
Print Recipe
Pin Recipe Instructions
- Wash and clean the spring onions and cut into thin rings. Peel and mash 3 cloves of garlic, if desired. Peel and grate the ginger. Chop the thick lower part of the lemongrass and mix all the prepared ingredients with Sambal Olek to a paste.
- Cut the chicken into 1.5 cm cubes. Fry the spice paste with 2 tablespoons of ghee in a wok for 2-3 minutes until the scent starts to tickle your nose. Gradually fry the meat on high heat, stirring constantly, for 5-10 minutes. Deglaze with coconut milk, stir, put the lid on and allow to thicken (over low heat for about 5 minutes).
- Scald the soybean seedlings with boiling water. Put on the pot with salted water for pasta, throw Mie pasta into the boiling water, bring to the boil briefly and then remove from the stove. Let it steep in hot water for about 5 minutes, then drain and rinse. Put the soybean sprouts in the wok and stir in gently. Let simmer for 2 minutes.
- Mix in the pasta and soy sauce before serving or earlier (it depends on how mushy the pasta should be), then enjoy.
- Tip: If you like, you can also add 1 chopped (over) ripe mango and 1/2 pineapple in cubes. Simply cook with the tofu that comes in instead of meat.
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