Summary

Ingredients

• 250 g shirataki noodles
• 150 g chicken breast
• 1 shallot (s)
• 100 g carrot (s)
• 150 g paprika
• 200 g zucchini
• 200 g mushrooms
• 8 ml oil
• 1 tablespoon tomato paste
• 2 tablespoon soy sauce
• 200 ml vegetable stock
• Salt and pepper
• a lot paprika powder
• some lemon balm
• 2 teaspoon soy cream (soy cream cuisine)

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Instructions

1. Drain the shirataki noodles and rinse thoroughly. Then cut the chicken breast into finger-thick strips and the carrot, courgette, mushrooms and shallot into fine strips. Core the peppers and cut into fine strips.
2. Heat the oil in a pan, add the shallot and chicken and fry for about 3 minutes. Season with salt, pepper and plenty of paprika powder. Add the carrots and peppers and fry for about 3 minutes. Then add the remaining vegetables and fry until they are soft.
3. Meanwhile, fry the noodles in another pan (without oil) and season strongly with salt, pepper, 1/2 tablespoon tomato paste, 1 tablespoon soy sauce and paprika powder.
4. Then add 1/6 of the chicken and vegetable pan to the noodles and fry so that they take on the taste.
5. Put 1/2 tablespoon tomato paste, 1 tablespoon soy sauce and lemon balm in the chicken and vegetable pan and deglaze with the vegetable stock. Simmer for about 10 minutes and then stir in the soy cream.
6. Put the noodles in the chicken and vegetable pan and mix in.