Vesperpfanne Waldburg

Ingredients for 2 servings:

• 200 g boneless chicken breast
• 5 tbsp sunflower oil
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, salty
• 1 tbsp sesame oil, dark
• 2 eggs, size S
• e.g. wheat flour or spelt flour
• 2 pinches of salt
• 1 pinch(s) white pepper, freshly ground
• 6 small onions, red
• 10 stalk(s) runner beans, green, fresh
• 1 small broccoli
• 1 small carrot(s)
• 1 small pepper, red, long, mild
• 1 peach(s) , from the can
• 50 g mung bean sprouts, fresh
• 1 m.-sized tomato(s)
• Marinade, the rest of it
• 4 tbsp peach juice, from the can
• 6 tbsp cooking water from the spaetzle
• 4 pinches of black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Fried spaetzle with vegetables and chicken in a light tomato sauce. Takes a little time.

Freeze the fresh chicken breast slightly, let the frozen product thaw slightly. Cut across the grain into slices about 1 cm thick. Cut these into strips about 2 cm wide and halve crosswise. Mix the ingredients for the marinade and marinate the chicken, covered, for 4 hours at room temperature, stirring occasionally. In the meantime, for the handmade spaetzle, process the ingredients into a thick dough and let it mature for 1 hour. Trim both ends of the small red onions, peel them, and roughly chop them. Wash the fresh green beans, trim both ends, and remove any strings. Add them to boiling water and blanch for 4 minutes. Then cut them crosswise into pieces about 1 cm long. Remove about 1 cm of the florets from the washed broccoli, including the stalk, and chop them to the size of a thumbnail. Peel the remaining broccoli and cut them into small pieces. Blanch them together for 3 minutes. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated slicer. Blanch for 2 minutes. Wash the fresh, red bell peppers, remove the stalks, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds on. Drain half the peach well and cut into fingernail-sized pieces. Sort and rinse the mung sprouts, and set aside in a sieve. For the sauce, wash, peel, core, and finely chop the tomato. Blend it with the peach juice in a blender until smooth. Bring a large amount of salted water to a boil in a tall pot and scrape the batter into the boiling water using a spaetzle spaetzle cutter or spaetzle slicer or by scraping it off a board. As soon as the spaetzle float to the top, strain them through a slotted spoon, rinse briefly, then add them to a pan and fry briefly with a tablespoon of sunflower oil. Drain the chicken pieces and let them drain well. Heat 2 tablespoons of sunflower oil in a wok and stir-fry the meat pieces for 1-2 minutes until lightly browned. Remove with a slotted spoon and keep aside. Mix the ingredients for the sauce. Add the rest of the sunflower oil to the wok and heat through. Add the red onions and stir-fry until translucent. Add the ingredients, from the green beans to the peppers, and stir-fry for 2 minutes. Stir in the noodles and deglaze with the sauce. Mix briefly, then fold in the peach pieces, mung beans, and chicken. Season with salt and pepper to taste. Simmer with the lid on for 1 minute. Pour the mixture into the hot noodle pan, serve immediately, and enjoy as a snack. Note: This is a full meal for 2 people. The dish can be ordered as a portion, dry or wet, with or without sauce.