Asian noodle salad

Ingredients for 12 servings:

• 500 g Chinese egg noodles (Mie noodles)
• Water (salt water)
• 350 g chicken breast fillet(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 6 carrots
• 1 bunch of spring onions
• Soy sauce
• fish sauce
• Curry paste, red
• sesame oil
• salt and pepper
• 3 eggs, if necessary

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

You can find the mie noodles, sauces, and curry paste in well-stocked supermarkets or Asian shops. The ingredients are usually cheaper there. Chop the chicken very finely and marinate it in a mixture of red curry paste, soy sauce, and a little oil for about 30 minutes. Then fry it in a pan, adding a little salt and pepper. Break the mie noodles into very small pieces and cook them in lightly salted water according to the package instructions (they only need to marinate for a short time). Place them in a large bowl. Cut the bell peppers and spring onions into thin strips, peel the carrots, and slice them thinly. Heat a little oil, add the carrots first, stir, and after a few minutes, fold in the bell pepper strips and spring onions. Deglaze with soy and fish sauce and stir in a little curry paste. The vegetables should remain al dente. Then fold the vegetables and meat, along with their cooking liquid, into the noodles. While the salad cools, mix well every now and then. After cooling, taste and adjust the seasoning with the sauces if desired. It’s also delicious to add some scrambled eggs to the salad. Beat three eggs. Lightly season with salt and pepper and stir in a few drops of soy sauce. Carefully dry-fry the scrambled eggs and break them up – they shouldn’t be mushy. The egg can also be used as a substitute for the meat. Then prepare the scrambled eggs with about five eggs. I have a large stainless steel wok, which I don’t use for preparing the salad, but I do use it for serving. The salad in the wok is an eye-catcher on any buffet. The salad also tastes good warm.