Asian noodle curry with chicken breast fillet

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 piece(s) ginger root, walnut-sized
• 1 large bell pepper(s), red
• 1 bunch of spring onions
• 3 tbsp peanut oil
• 250 g sugar snap peas
• 150 g soy sprouts
• 400 ml chicken stock
• 1 can coconut milk
• 1 tsp curry paste, red
• Soy sauce
• 200 g noodles (ASIA wok noodles)
• a few stalks of Thai basil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Cut the chicken breast fillet into strips and marinate in soy sauce for 30 minutes. Peel the ginger and dice it into small pieces. Finely slice the bell pepper and spring onions. Heat a little peanut oil in a wok and sear the chicken breast fillet, remove from the wok and keep warm. Add the remaining peanut oil to the wok and fry the bell pepper for 5 minutes. Add the spring onions, ginger, bean sprouts, and snow peas and stir-fry briefly. Remove the vegetables from the wok and keep warm. Bring the vegetable stock, coconut milk, curry paste, and 3 tablespoons of soy sauce to a boil in the wok. Add the stir-fry noodles and cook for 4-5 minutes. Mix in the vegetables and meat. Pluck the Thai basil and stir in the leaves just before serving.