Sweet and sour fried noodles

Ingredients for 4 servings:

• 10 tbsp sugar
• 10 tbsp vinegar
• 1 can pineapple, diced, approx. 567 g
• 8 mushrooms
• 1 large bell pepper(s)
• 2 large carrots
• 8 tbsp soy sauce
• 4 tbsp tomato paste
• 1 tbsp sambal oelek
• 3 tbsp sesame oil
• 45 g flour
• ¼ liter of carbonated mineral water
• ½ pack of baking powder
• 1 liter of broth
• 2 tbsp cornstarch
• 2 packs of Mie noodles (250 g each)
• 1 large chicken breast

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Brown the peppers, carrots, and mushrooms in a pan and deglaze with a little soy sauce. Heat the sugar and vinegar in a saucepan and cook for 1-2 minutes. Be careful not to inhale the fumes. Add the pineapple pieces, including the juice. Then add all the other ingredients such as soy sauce, tomato paste, sambal oelek, and sesame oil, and bring to a boil. Add the fried mushrooms and carrots, etc., and thicken everything with 2 tablespoons of cornstarch diluted in water. Simmer for another 10 minutes. Prepare the noodles according to the package instructions. For the tempura batter, mix together the flour, baking powder, and mineral water and season with a little salt. Cut the chicken breast into strips and marinate with a little salt, soy sauce, and pepper. Then dip them in the tempura batter and fry in hot oil (in a deep fryer) until golden yellow. Mix the noodles with the vegetables and serve with the chicken.