John Myers
Asia Noodles
The perfect asia noodles recipe with a picture and simple step-by-step instructions.
- 110 g Mie noodles
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 1 tbsp Sunflower oil
- 200 g Chicken breast fillet
- 2 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 175 g 1 rote Paprika / geputzt
- 100 g 1 Bundmöhre
- 100 g Sugar snap
- 100 g 1 rote Zwiebel
- 2 Knoblauchzehen
- 1 rote Chilischote
- 200 ml Chicken broth (1 teaspoon instant broth)
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Sweet chili sauce
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 1 tbsp Tapioca starch
- Coriander or parsley or maggi for garnish
- Cook Mie noodles in gently simmering salted water (½ teaspoon salt) with ground turmeric (1/2 teaspoon) for approx. 6 – 8 minutes until al dente, drain through a kitchen sieve, return to the hot pot, add sunflower oil (1 teaspoon) and the Swirl the pasta so that they don’t stick together. Wash the chicken breast fillet, pat dry with kitchen paper, first cut into strips and then into small slices. Clean and wash the peppers, first cut into strips and then into small diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into thin carrot blossom slices (approx. 2 mm thick) with the knife. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel and quarter the onion, first cut into slices and then assemble in strips. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash, quarter lengthways and cut into thin strips. Heat the wok, add peanut oil (2 tbsp), heat, fry the chicken breast slices vigorously in it / stir-fry, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and remove. Add the vegetables (diced garlic cloves + chilli pepper strips and pepper diamonds + carrot blossoms + sugar peas halves + onion strips) and stir-fry. Deglaze / pour in the chicken stock (200 ml) and season with dark soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sweet chilli sauce (2 tbsp) and glutamate (1/2 tsp / alternatively ½ tsp instant chicken stock). Let everything simmer / cook for about 5 – 6 minutes. Add the fried chicken breast fillet slices and heat them up. Thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and finally add / fold in the prepared Mie noodles. Fill the Asian noodles into 2 bowls, garnish with Maggi cabbage and serve with chopsticks.
Facebook Comments