Summary

Ingredients

• 250 g Chinese e noodles
• 4 port. Skinless chicken breast fillet (s)
• 1 bunch spring onion (s)
• 1 red pepper
• 2 tablespoon chicken stock (or more)
• 2 tablespoon oil (peanut oil)
• 8 tablespoon peanut butter
• 200 ml coconut cream (crème de coconut)
• 1 tablespoon coriander greens, chopped

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Instructions

1. Cook egg noodles according to the instructions on the packet until they are firm to the bite.
2. Cut the chicken breast fillets into bite-sized pieces. Wash the spring onions and cut into rings. Core and finely chop the chilli pepper.
3. Pour boiling water (approx. 300-400 ml) over the peanut butter, poultry broth and créme de coconut while stirring until a creamy sauce is obtained.
4. Fry the chicken in the oil for 5 minutes, then add the spring onions and chilli and continue frying for 1 minute.
5. Add the drained egg noodles and fry briefly. Then add the coconut and peanut mixture. Simmer briefly, sprinkle with coriander.
6. P.S. Depending on your taste, you can use more or less peanut butter and créme de coconut.