Asian spicy noodles with pak choi, chicken and peanuts

Ingredients for 2 servings:

• 160 g mie noodles
• 200 g chicken breast fillet(s)
• 300 g pak choi
• 100 g mung bean sprouts, fresh
• 2 spring onions
• 4 garlic cloves
• 15 g ginger root
• 50 g butter
• 40 g peanuts, roasted, unsalted
• 1 tsp, heaped cornstarch
• 2 tsp sesame seeds, roasted, black
• n. B. Pfeffer
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp hoisin sauce
• 2 tsp sesame oil, from roasted sesame
• 2 tsp maple syrup
• 1 tsp fennel seeds, ground
• ½ tsp chili flakes
• 1 lime(s), juice

Instructions

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

Cut off the base of the pak choi. Separate the individual leaves, including the white stem, and wash them thoroughly. Then cut off the green leaves and chop the white parts into large pieces, chopping the thicker parts more finely so that everything cooks evenly. Leave the smaller leaves whole and halve the larger ones lengthwise. Slice the spring onions into rings, separating the white from the green parts. Peel the ginger with a vegetable peeler and finely chop. Peel the garlic and press it, or chop it finely. Rinse the mung bean sprouts. Cut the chicken breast fillets into pieces, place them in a bowl, and toss them thoroughly with the cornstarch. For the seasoning sauce, combine the soy sauce, fish sauce, hoisin sauce, sesame oil, and maple syrup in a small bowl. Add the fennel seeds and chili flakes, and season with the juice of one lime. Prepare the mie noodles according to the package instructions and drain well. Toss the noodles with a little oil, if desired, to prevent them from sticking together. In a large frying pan or wok, foam the butter and fry the chicken for about 2 minutes, separating any pieces of meat that have stuck together due to the starch. Reduce the heat slightly and sauté the garlic and ginger in the fat for about 2 minutes. Add the white parts of the spring onions and the white parts of the bok choy and sauté for another 2 minutes. Now add the cooked mie noodles and pour the seasoning sauce over them. Mix everything thoroughly and fry over high heat for about 5-6 minutes, stirring and turning occasionally. Finally, add the mung bean sprouts and the green leaves of the bok choy and fry briefly until the green leaves have broken down. Season everything with plenty of pepper and the juice of the lime. When serving, top with the green rings of the spring onions and the peanuts. To garnish, sprinkle the dish with roasted black sesame seeds. Notes: The amount of chili flakes specified in the recipe, along with the remaining ingredients, creates a spicy balance of heat, saltiness, sweetness, and fruity acidity with a generous portion of umami. If you prefer a spicier flavor, you can add either more chili flakes or Sriracha sauce according to your personal preference. If you don’t have fish sauce or hoisin sauce, don’t simply omit both, as this would lack saltiness and flavor. Instead, replace the specified amount of fish sauce with additional soy sauce. To replace the sweet and spicy hoisin sauce, use half soy sauce and half maple syrup with a splash of vinegar. Of course, you’ll lack the additional flavor in the end, but at least the amount of flavor and salt content will be just right. If you don’t have ground fennel seeds, use a Chinese 5-spice blend instead, and you’ll need less pepper. Be sure to use the intensely fragrant sesame oil made from toasted sesame seeds, as untoasted sesame oil is flavorless. The black sesame is purely for aesthetic purposes.