Asian mie noodle salad with peppers, chicken breast and peanuts

Ingredients for 2 servings:

• 80 g mie noodles
• 1 chicken breast fillet(s)
• some oil for frying
• 1 bell pepper(s), red
• 2 spring onions
• 2 tbsp peanuts, roasted
• salt and pepper
• 1 tbsp coriander leaves
• 3 tbsp soy sauce, light
• 1 ½ tbsp rice vinegar
• 1 ½ tbsp peanut oil
• some sesame oil, dark
• ½ tbsp peanut butter, unsweetened
• 1 small garlic clove(s), finely crushed
• some ginger, peeled, grated
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with a ginger peanut butter dressing

Cook the mie noodles in salted water according to the package instructions, drain well, and let cool. Rinse the chicken breast fillet, dry with paper towels, and cut into strips. Fry in heated oil until golden brown on all sides and season with salt and pepper. Peel the bell pepper, if desired, halve it, remove the seeds and core, and cut the flesh into strips. Trim and rinse the spring onions, then slice diagonally into rings. Mix the dressing ingredients well. Fold in the noodles, meat, vegetables, and peanuts and season to taste. Serve sprinkled with coriander leaves.