Asian pan with lots of vegetables

Ingredients for 4 servings:

• 2 large bell peppers
• 1 small zucchini
• 250 g mushrooms
• 5 large carrots
• 1 bunch of spring onions
• 1 can of bamboo shoots
• 2 m.-sized onion(s)
• 400 g chicken breast
• 1 piece(s) ginger root
• 2 cloves garlic
• 10 tbsp soy sauce
• 80 ml sauce (sweet and sour)
• 3 tsp spice mix (Asian)
• 2 tbsp brown sugar
• 2 tsp sambal oelek
• 100 ml chicken broth
• 250 g tagliatelle pasta
• 2 tsp sweet paprika powder
• Oil, for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the chicken into bite-sized pieces and marinate in 4 tbsp soy sauce, 40 ml sweet and sour sauce, Asian seasoning, paprika powder, sambal oelek, finely chopped ginger and crushed garlic for at least 20 minutes in the refrigerator. Clean the mushrooms and cut into quarters. Peel the carrots and cut into fine strips. Cut the peppers and zucchini into strips. Slice the onions into half rings and the spring onions into rings. Cook the tagliatelle according to the package instructions. Heat a pan with a little oil and then sear the chicken and marinade until translucent. Remove from the pan and set aside. Fry the onions in oil until translucent and then caramelize briefly with the sugar. Also remove from the pan and set aside. Then sear the peppers and pour over the remaining soy sauce. Now sear the carrots and add the mushrooms and zucchini. Make sure the vegetables retain their bite. Now add the chicken, onions, and bamboo shoots to the pan and pour over the broth and the remaining sweet and sour sauce. Stir in the spring onions and noodles. Let them simmer for a short while, then serve. Tip: I often marinate the meat the day before, and the amount of soy sauce, sweet and sour sauce, and sambal oelek can be adjusted to your taste. You can also vary the stir-fry with snow peas, bean sprouts, or other vegetables.