Asian noodle wok dish

Ingredients for 4 servings:

• 800 g chicken breast or turkey breast fillet
• 500 g tomatoes
• 400 g cream
• 200 g sour cream
• 250 g leaf spinach, frozen
• 50 ml soy sauce, Indonesian, “spicy”
• 500g tagliatelle
• some pepper, from the mill.
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Easy to prepare. With chicken, leaf spinach, and tomatoes.

Prepare a large wok. Cut the chicken breast fillet or turkey breast fillet into approximately 4 x 4 cm cubes. Add the meat to the wok and fry briefly with or without oil. Season with freshly ground pepper. Meanwhile, bring the pasta water to a boil in a separate pot. Deglaze the wok with the cream, stir in the sour cream, and add the spinach leaves. Then add about 50 ml of soy sauce. Bring everything to a boil briefly. Cut the vine tomatoes into quarters or eighths, depending on their size. Do not add them to the wok yet. Now add the tagliatelle to the boiling water in the separate pot. Cook for about 10 minutes until al dente. Once the tagliatelle is in the boiling water, season the sauce in the wok again and, if desired, carefully add more soy sauce. I wouldn’t add more than 75 ml. Then add the tomatoes to the wok and cook everything for about 10 minutes. After 10 minutes, turn off the heat on the stove and drain the noodles. Divide the tagliatelle among 4 deep plates and pour the contents of the wok over the noodles.