Summary

Ingredients

• 150 g rice noodles, Japanese
• 2 m. Chicken breasts
• 1 tablespoon rapeseed oil or sesame oil
• 1 carrot (s)
• 1 leek
• 8 mushrooms, fresh
• 150 g sprin onion (s)
• Chilli pepper (s), fresh
• 0.5 ½ glass bamboo shoot (s)
• 2 cloves garlic
• 1 piece (s) ginger, approx. cm x cm x cm
• 1 chilli pepper (s), red, dried
• 4 tablespoon soy sauce, light
• 2 tablespoon fish sauce
• 50 ml chicken broth
• 1 teaspoon coriander seeds
• 1 teaspoon sesame (Lien Ying Goma), toasted
• Black pepper

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Instructions

1. Cut the chicken breasts into strips approx. 1 cm thick and add 3 tablespoons of light soy sauce (Please do not take this too exactly, chicken breasts often have different sizes. Make sure that the meat looks marinated.), A clove of garlic and Mix with a teaspoon of toasted sesame seeds in a bowl.
2. Let it steep for an hour should be the pragmatic optimal case here, but for everyday life it is completely sufficient to keep the meat in the sauce while cutting the vegetables.
3. Then heat the rapeseed or sesame oil in a wok or wok pan. With sesame oil, I advise you to be extremely careful with the dosage, as it is very aromatic. Now sauté the finely chopped garlic, also finely chopped ginger as well as the dried chilli pepper and the coriander seeds before you sear the meat with the soy sauce for about 2 - 3 minutes. Personally, I just break open the pod and add the kernels to the oil. It would also be conceivable to put the pod completely into the oil and remove it again before adding the meat. In this way, the oil is pleasantly flavored and the heat is kept within limits.
4. Remove the meat and set it aside. Add the leek rings, carrot slices, the mushrooms and the chilli peppers (I took it very mildly, peppers should be an excellent alternative) in the remaining oil and simmer for a few minutes. Then deglaze with a dash of soy sauce and 2 tablespoons of fish sauce. Then mix in the bamboo shoots and spring onions, let them warm up briefly and add the meat again.
5. Thanks to the vegetables and the soy and fish sauce, the dish should already have developed enough liquid. To curb and round off the taste, I recommend some chicken broth. I wouldn`t use salt on this dish because the soy sauce is already very salty.
6. Just before serving, mix in the rice noodles, which were previously prepared according to the package description. Sprinkle some sesame seeds on the plate.
7. Tip: If you have no experience with fish sauce, please use it a little more sparingly and don`t let the smell put you off. This dissipates in the pot after a few seconds.