Asian fried noodles with chicken

Ingredients for 2 servings:

• 200 g mie noodles
• 1 carrot(s)
• 1 onion(s), red
• 1 garlic clove(s)
• 1 piece(s) ginger root (about thumb-sized)
• 1 chili pepper(s)
• 1 spring onion(s)
• 250 g chicken breast
• ½ jar bamboo shoots
• 1 tbsp brown sugar
• some salt and pepper
• 4 dashes of Maggi (Hot Maggi)
• 2 tbsp soy sauce
• 2 tbsp soy sauce, sweet
• 2 tbsp sesame oil
• 1 small can of pineapple pieces (approx. 140 g)
• 1 tbsp soy sauce
• some salt
• 1 tbsp tomato paste
• 50 ml rice vinegar
• 1 tbsp brown sugar
• 2 tbsp potato starch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the fried noodles, pour boiling water over the mie noodles and let them stand for 5 minutes. Then drain in a sieve and refresh with cold water. Pat the chicken breast dry and cut into bite-sized cubes. Peel and wash the carrot and cut into thin strips. Peel the onion, halve it, and cut it into half rings. Peel and finely chop the ginger and garlic. Split the chili pepper, remove the seeds, wash it, and cut it into rings. Cut the bamboo shoots into bite-sized pieces. Heat 1 tablespoon of sesame oil in a wok and fry the chicken breast cubes until well browned. Add a little salt. Add the carrot, onion, ginger, garlic, chili pepper, and bamboo pieces to the wok and fry. Add all the spices, from brown sugar to sesame oil, to the wok. Add the noodles. Trim, wash, and cut the spring onion into rings and add them too. Toss gently and keep warm. For the sauce, pour the pineapple juice from the can into a small saucepan. Add all the remaining ingredients except the potato starch. Stir well and bring to a boil. Mix the potato starch with a little water, using just enough to thicken the sauce. Add a few pineapple chunks and heat until hot. Transfer the fried noodles to a serving dish or onto plates and drizzle with the sauce. We added chopped cilantro to the sauce, but next time I’ll use flat-leaf parsley!