John Myers
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Asian Drum Sticks with Stir-fried Vegetable Noodles
The perfect asian drum sticks with stir-fried vegetable noodles recipe with a picture and simple step-by-step instructions.
Drum sticks:
- 9 Piece Chicken drumsticks (approx. 1000 g)
- 100 g Onion
- 1 size Red peppers
- 1 size Clove of garlic
- 70 g Honey
- 60 ml Hoisin sauce
- 30 ml Rice vinegar
- 30 ml Soy sauce light
- 1 Tbsp easy. Mustard medium hot
- Salt
Vegetables and pasta:
- 100 g Mie noodles
- 1 bigger Onion red
- 150 g Fennel
- 100 g Carrot
- 120 g Broccoli
- 150 g Red peppers
- 150 g Zucchini
- 3 tbsp Peanut oil
- 50 ml Marinade v.d. Thighs
- 70 ml Sweet Chili Sauce
- 50 ml Mirin (sweet rice wine)
- 1 tsp 5-Gewürze-Pulver
- 1 tsp Red chilli flakes
- Salt
Preparation of drum sticks:
- Wash your thighs with cold water, dry them off. Peel the onion and garlic, chop coarsely. Core the peppers, chop them roughly. Finely puree the onion, garlic and chili peppers together with the remaining ingredients with a hand blender. Put the lower legs in a bowl, pour the marinade on top, coat them well and let soak for 4 hours. During this turn over and over again.
Preparation of vegetables and pasta:
- Peel the onion, quarter it, cut into slices. Clean the fennel and cut into strips. Peel the carrot and slice it thinly. Pluck the broccoli into small florets. Wash and core the peppers and cut into strips that are not too long. Wash the zucchini, cut into large cubes. Pour boiling, salted water over the dried noodles and leave to swell.
Preparation:
- Preheat the oven to 200 ° O / bottom heat. Lift the legs out of the marinade and place them on the baking tray with the upper, larger curvature facing down. Do not discard the remaining marinade yet. Slide the tray into the oven on the 2nd rail from below. The cooking time is 40 minutes in total. Turn the legs after 20 minutes.
- When the legs have been turned after 20 minutes, briefly bring the carrot slices, broccoli florets and fennel strips to the boil in salted water and blanch for about 3 minutes. Then drain, briefly put in cold water and then drain well.
- Heat the peanut oil in a wok (or larger pan) and sweat the onions briefly. Add the blanched vegetables, bell pepper and courgette, fry briefly and then deglaze with 50 ml of the marinade, sweet chili sauce and mirin. Season to taste with the spice powder, sprinkle with chilli flakes and add a little salt. Then let everything simmer gently for another 3 – 4 minutes over medium heat. The vegetables should stay crisp. Finally, drain the noodles, drain them well, pull them apart and – if too long – cut them into small pieces and fold them under the vegetables.
- Then just let it taste …………………….. 😉
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