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Chinese noodles with vegetables and chicken

updated

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Ingredients for 4 servings:

  • 700 g vegetables (stir-fried vegetables, frozen)
  • 240 g Chinese egg noodles (Mie noodles)
  • n. B. water
  • Turmeric for the noodles
  • 130 ml vegetable stock
  • 130 ml coconut milk
  • 4 tbsp soy sauce
  • 600 g chicken breast fillet(s), cut into strips
  • salt and pepper
  • Paprika powder
  • 1 tsp oil for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable

Prepare the mie noodles according to the package instructions. Add turmeric to taste to the boiling water. Drain and let cool. Heat the oil in a pan (preferably a wok) and sear the chicken until crisp and season with salt, pepper, and paprika. Then add the vegetables and continue simmering. Deglaze with the broth, coconut milk, and soy sauce and simmer for about 7-8 minutes. Fold in the noodles, mix everything together, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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