Asian Noodles with Chicken Breast Fillet, Vegetables and Egg

5 from 2 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people


  • 200 g Mie noodles
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Sunflower oil
  • 200 g Chicken breast fillet
  • 2 tbsp Sunflower oil
  • 150 g 1 Onion
  • 150 g 1 yellow pepper
  • 100 g Carrots
  • 100 g Spring onions
  • 250 g Bean sprouts
  • 15 g Fresh coriander
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Dark soy sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Sweet hoisin sauce
  • 2 tbsp Sweet hoisin sauce
  • 2 tsp Chicken broth instant
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tsp Chili oil
  • 2 piece Eggs
  • 2 tbsp Cooking cream
  • 1 tsp Ground turmeric
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 tbsp Sunflower oil


  • Cook Mie noodles (200 g) according to the instructions on the package in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) until firm to the bite, drain through a kitchen sieve, return to the hot pot and mix with sunflower oil (1 teaspoon) so that they do not stick together. Wash the chicken breast fillet, pat dry with kitchen paper, cut first into slices and then into strips: peel the onion, quarter it, cut into slices and assemble into strips. Clean and wash the peppers and cut into strips. Clean and wash the carrots, cut into pieces (approx. 3 cm long), first into slices and then into thin sticks. Clean and wash spring onions, first cut into pieces (approx. 3 cm long) and then cut into thin strips. Clean / wash the coriander, shake dry and cut finely. . Open the eggs in 2 vessels, each with 1 tablespoon of cooking cream, ½ teaspoon ground turmeric, 2 big pinches of coarse sea salt and 2 big pinches of colored whisk in a pepper. Bake a pancake in a pan with sunflower oil (1 tbsp), remove it and cut into small pieces. Do the same with the second egg. Heat the wok, add sunflower oil (2 tbsp), fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Gradually add the vegetables (onion strips + carrot sticks, paprika strips + spring onion strips and coriander + bean sprouts) and stir-fry / stir-fry. With sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), light soy sauce (2 tbsp), sweet hoisin sauce (2 tbsp), cherry (2 tbsp), chicken broth (2 tbsp), coarse sea salt the mill (3 big pinches), colored pepper from the mill (3 big pinches) and chili oil (1 teaspoon). Let everything simmer / cook for approx. 6 - 8 minutes. Mix / stir everything from time to time. Fold in the Mie noodles and finally fold in the pieces of eggs. Spread Asian noodles with chicken breast fillet, vegetables and egg on plates and serve with chopsticks if necessary. A sprout salad with paprika and spring onions goes well with it, (see my recipe: Sprout salad with paprika and spring onions)
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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