Wok Noodles with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Chinese e noodles, quick cookin
- 500 g chicken breast
- 1 leek
- 2 carrot (s)
- 1 handful peas, frozen
- 1 handful beans, frozen
- 1 jar mung bean seedlings
- 6 tablespoon oil
- 1 tablespoon soy sauce
- some paprika powder, noble sweet
- some paprika, hot as rose
- some curry powder
- a bit salt
- some pepper
- some Sambal Oelek
- 1 egg (s), to taste
Print Recipe
Pin Recipe Instructions
- Put the pasta with the peas and beans in hot, salted water. Put the saucepan aside for 10 minutes and then drain in a sieve. Drain the mung bean sprouts as well.
- Wash the meat, pat dry, cut into bite-sized pieces and fry in 6 tablespoons of oil and 1 tablespoon of soy sauce. Peel the carrots, slice them and add to the meat. Cut the leek into fine rings and also add to the meat.
- Let everything simmer for about 10 minutes while stirring. Now add the pasta with the peas and beans and season with the spices. Simmer for another 10 minutes while stirring. Then fold in the sprouts and let them get hot. Season again to taste.
- If you want, you can finally beat an egg over it and stir it in well.
- Tip: Instead of all the spices, you can only use Chinese spices and soy sauce, depending on your taste.
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