Thai-style noodle pot à la Heike

Ingredients for 2 servings:

• 2 chicken schnitzels
• 3 m.-large carrot(s)
• 1 small Chinese cabbage
• 1 bunch of spring onions
• 2 tbsp green curry paste
• 1 tbsp peanut butter
• 2 tbsp cashew nuts
• n. B. Curry
• e.g. salt and pepper
• 3 tbsp rapeseed oil
• 2 tbsp peanut oil
• 300 ml chicken stock
• 120 g spaghettini
• n. B. water
• 1 tsp lemon juice
• e.g. soy sauce
• 1 pinch of chili powder
• 2 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A quick spicy dish

Peel the carrots and slice them thinly, cut the bottom part of the Chinese cabbage into strips, and slice the trimmed spring onions into rings. Heat the rapeseed oil in a wok or deep frying pan and fry the chicken cutlets on both sides. Remove from the pan and season with salt, pepper, and curry powder. Reduce the heat and add the peanut oil to the frying fat. Stir in the curry paste, then melt the peanut butter, stirring constantly. Be careful not to burn it. Pour in the chicken stock and bring to a boil. Add the carrot slices and simmer for 6 minutes. Now add the Chinese cabbage, spring onions, and chopped cashews. Simmer until cooked through. Meanwhile, bring a pot of salted water to a boil, break up the spaghettini once, and cook according to the package instructions until al dente, then drain. Cut the meat into strips and add it to the wok with the noodles and vegetables. Stir everything together, season with soy sauce and chili powder. Add the lemon juice and simmer for another 2 minutes. Sprinkle with chopped parsley to serve.