John Myers
Asian Pasta Pan
The perfect asian pasta pan recipe with a picture and simple step-by-step instructions.
- 3 tbsp Oil
- 300 g Chicken breast
- 1 Red peppers
- 1 Yellow peppers
- 20 g Fresh ginger
- 1 bunch Spring onions
- 1 Clove of garlic
- 80 ml Soy sauce
- 2 tbsp Honey liquid
- 100 gr Mie noodles
- 50 g Bean sprouts fresh
- 1 tsp Sambal Oelek
- Cut the chicken breasts into 2cm pieces. Halve the peppers, remove the seeds and cut the peppers into strips. Peel the ginger and cut into thin strips. Wash the spring onions and cut into pieces about 2cm long. Garlic clove (mine was in oil pickled) coarsely chop. Heat 2 tablespoons of oil in the wok and fry the meat over medium to high heat until light brown, remove from the wok.
- 1 tablespoons of oil in the wok in the frying fat. Put the pepper strips in the wok and fry for about 1 minute. Add ginger and fry for 1 minute. Add spring onions and fry for 1 minute. Add chicken and garlic and fry for 1 minute. Add soy sauce, 200 ml water and honey and bring to the boil. Add noodles and mix in. Add sprouts and sambal oelek and mix in.
Facebook Comments