Chinese fried noodles with vegetables

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 250 g mie noodles
• 3 carrots
• 1 leek(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 250 g sugar snap peas
• 1 bowl of mung bean sprouts
• Soy sauce
• some oil for frying
• Sambal Oelek
• Teriyaki sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with extra vegetables and without a wok

Peel the carrots and cut into thin strips. Trim and dice the bell pepper. Wash the leek, quarter it lengthwise, and cut it into 5 mm wide strips. Wash the snow peas and, if necessary, cut them into bite-sized pieces. Wash and dry the mung bean sprouts. Cut the chicken breast fillets into small cubes. Peel and press the garlic, or cut it into very fine cubes. Pour a little oil into a large, non-stick pan, preferably one with a lid for later. Add the garlic to the heated oil, toss briefly, and then fry the chicken breast fillets. Meanwhile, sauté the carrots in about 1 teaspoon of oil in a small, lidded pan, turning occasionally. Drain the water from the chicken pan and add the carrots to the large pan. Add the bell peppers and leek, a few splashes of soy sauce, cover the pan, and cook everything for about 7-8 minutes. Now add the snow peas and a little sambal oelek and cook for another 2-3 minutes, until the peas are tender. Bring a large pot of water to a boil and cook the mie noodles according to the instructions. Add the mung bean sprouts to the large pan and cook until pliable. Add a little more soy sauce, if desired, and finally fold in the mie noodles. Add a little more teriyaki sauce to the plate. This burns very quickly, so don’t add it to the pan under any circumstances.