John Myers
Ingredients for 6 servings:
- 1 kg chicken breast
- 500 g mie noodles or rice from the previous day
- 1 jar Asian vegetable mix
- 1 bunch of spring onions
- 1 clove(s) garlic
- 1 large onion(s)
- 3 eggs
- 1 chili pepper(s), as desired
- 5 dashes sesame oil
- 6 shots of soy sauce, light
- 3 tsp, heaped glutamate
- 1 tsp, levelled pepper, white
- some salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Boil the chicken breast in lightly salted water. Cook the noodles according to the package instructions. Rinse off any starch thoroughly. If necessary, chop the noodles slightly to make them easier to handle. If using rice, it’s best to cook it the day before so that it’s completely cooled. While the noodles and meat are cooking, chop the onions and garlic into small cubes. Cut the rest into slightly larger pieces. Halfway through the chicken cooking time, fry the onions and garlic in oil in a wok or deep frying pan. Once the onions and garlic are nicely browned, add the eggs. Stir well to break the egg into small pieces. When the egg is completely set, reduce the heat slightly. Add the vegetables, mix well, and let simmer for a while. Cut the cooked meat into small cubes and add to the vegetables. Then stir in the noodles. Add the soy sauce, sesame oil, and the remaining seasonings and mix well again. Return everything to the heat and heat gently. Serve in bowls. Serve with prawn crackers. Note: This is a “anything goes, nothing is necessary” recipe; you can let your creativity run wild, especially with the vegetables.
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