Asian fried egg with black sesame on mie noodles with hoisin chicken, leek, mushrooms and homemade chili oil

Ingredients for 3 servings:

• 250 g chicken breast fillet(s)
• 250 g Mie noodles (alternatively rice noodles)
• 1 onion(s)
• 2 cloves garlic
• 3 g chili flakes
• 5 g ginger powder
• 20 ml soy sauce
• 20 ml hoisin sauce
• ½ leek(s)
• 4 tbsp sesame oil
• ½ tsp black sesame seeds
• 200 g mushrooms, brown
• 1 tbsp butter
• 3 eggs
• ½ lime(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

If you leave out the chicken, you eat vegetarian

Pat dry and dice the chicken. Mix the hoisin sauce with 2 tablespoons of water. Use 1 teaspoon each of hoisin and soy sauce to marinate the chicken. Season with pepper and salt. Cook the mie noodles in a pot of hot, salted water for 4-8 minutes, depending on the variety, drain, and return to the pot. Clean and slice the mushrooms. Trim the green part of the leek, trim the white part, and cut into strips about 2 cm thick. Alternatively, you can halve the leek lengthwise and slice one half. You won’t need the remaining leek. Cut 2 wedges from the lime half for serving. Peel the onion and garlic. Halve both and finely slice each. Heat 3 tablespoons of sesame oil in a high-sided frying pan, add the onions and garlic, and fry for 4 minutes over medium heat. Then add half of the ginger powder and the chili flakes and continue to fry everything, stirring constantly. Place a bowl under a small, fine sieve to collect the oil mixture and pour the chili, onion, and oil mixture from the pan through the sieve and squeeze out the excess liquid. The oily liquid collects in the bowl below: the homemade chili oil. In a pan, sear the chicken pieces on both sides for 4 minutes, then remove and set aside on a plate. In the same pan, without wiping, fry the mushrooms with another tablespoon of oil for about 5 minutes. Meanwhile, heat a second small pan until very hot, add 1 tablespoon of butter, and allow to melt. Crack 2 eggs and add them. Immediately sprinkle with salt, pepper, and sesame seeds, and fry the fried eggs over low heat for about 10 minutes, until the yolk is still slightly runny. Meanwhile, in the deep-sided pan, add the leek, the remaining ginger powder, the onion-chili mixture from the sieve, and the remaining soy and hoisin sauce to the mushrooms and sauté for 6 minutes over medium heat. Then stir in the chicken cubes and mie noodles and sauté for another 2 minutes. Divide the noodle mixture among the plates and place the sesame egg on top. Drizzle with the chili oil, and everyone can squeeze a lime wedge over the dish. Enjoy!