Summary

Ingredients

• 250 g noodles (fine Asian e noodles)
• salt
• 1 bunch spring onion (s)
• 400 g Chinese cabbae or pak choy
• 2 garlic
• 10 g iner
• 1 small chilli pepper (s), red
• 8 prawn (s), raw, without shell (fresh or frozen)
• 300 g chicken fillet (s)
• 2 tablespoons oil
• 4 tablespoon soy sauce

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Instructions

1. Cook the pasta in boiling salted water for 2-3 minutes until al dente (follow the instructions on the package). Drain, quench and drain very well.
2. Clean and wash the spring onions and Chinese cabbage. Cut the spring onions into pieces and the Chinese cabbage into wide strips. Peel and finely chop garlic and ginger. Score, core and finely chop the chilli. Wash and dab the prawns. Wash the meat, pat dry and cut into strips.
3. Heat 1 tablespoon of oil in a wok or large pan. Fry the pasta vigorously while turning, remove. Heat 1 tablespoon of oil in the frying fat. Fry the meat all over until brown. Add the prawns, spring onions, ginger, garlic and chilli and fry briefly.
4. Add Chinese cabbage and fry for another 1-2 minutes. Mix in the pasta and heat briefly. Season everything with soy sauce and possibly salt.