Fried noodles with chicken and fresh vegetables

Ingredients for 4 servings:

• 1 chicken breast
• 3 tbsp flour
• 4 tbsp soy sauce
• some pepper
• some paprika powder
• some chili powder
• 1 pack of Mie noodles, approx. 250 g
• 6 tbsp sesame oil
• 150 g fresh mushrooms, approx. 7 – 8 pieces
• 2 carrots
• 60 g pea pod(s) (snow peas)
• 90 g cashew nuts
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Asian, simple, delicious

We prefer eating the noodles as is, but you can of course swap out the vegetables or add them to your liking (for example, with spring onions, broccoli, or bean sprouts). Wash the chicken and cut them into small pieces. To marinate, place the pieces in a round container (with a lid). Add 4 tablespoons of soy sauce, 3 tablespoons of flour, a little pepper, chili powder, and paprika (or garlic if you like), close the lid, and stir until the meat is evenly coated. Let it stand in the refrigerator for at least 20 minutes. The soy sauce will keep the meat nice and juicy. Meanwhile, chop the vegetables: cut the mushrooms into eighths, cut the carrots into small, thin sticks, and halve the pea pods. Rinse the cashews (if roasted and salted, like I did) and set them aside. Heat 5 tablespoons of sesame oil in a wok, fry the mushrooms, carrots, and peas over medium heat until tender, and season with salt and pepper. Meanwhile, cook the noodles according to the package instructions. In another pan, heat 1 tablespoon of sesame oil and fry the chicken and cashews until cooked through. Add a little salt. Add an egg to the vegetables and stir well. Add the meat, cashews, and noodles to the wok. Mix everything well. If it looks too dry, add more soy sauce and sesame oil to taste. Season with salt and pepper.